Grilled Webfoot Octopus recipe - ingredients, nutrition and when to eat it
This dish is made by coating webfoot octopus with gochujang seasoning and stir-frying it over high heat.
This dish is made by coating webfoot octopus with gochujang seasoning and stir-frying it over high heat. Its spicy flavor and chewy texture make it a great choice for a spring dinner or any day when you want a satisfying meal with rice.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 316g serving): 356.6 kcal · protein 26.6g · carbohydrate 36.8g · fat 11.4g · sodium 1092.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Webfoot octopus can become tough if overcooked, so stir-fry it briefly over high heat.
Tips: Pat the cleaned octopus thoroughly dry so the seasoning does not become watery and the octopus browns well in the pan.
Tips: If a lot of water comes out when you add all the octopus at once, stir-fry it toward the edge of the pan so the liquid can evaporate.
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Ingredients (1 serving)
- Baby octopus — 180 g
- Onion — 50 g
- Green onion — 15 g
- Garlic — 2 pc
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 0.5 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp