Stir-Fried Baby Octopus Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of rice served with spicy stir-fried baby octopus, bean sprouts, and seaweed flakes, then mixed together.
A bowl of rice served with spicy stir-fried baby octopus, bean sprouts, and seaweed flakes, then mixed together. The chewy octopus and crisp bean sprouts pair well with nutty sesame oil. It makes a hearty lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Baby octopus can turn tough if stir-fried too long. Turn off the heat when it turns opaque and plump.
Tips: Drain the blanched bean sprouts well so they don't make the rice watery.
Tips: If the sauce sticks to the pan, add water a tablespoon at a time as you stir-fry.
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Ingredients (1 serving)
- Rice — 1 bowl
- Cleaned webfoot octopus — 150 g
- Soybean sprouts — 70 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili powder — 1 tsp
- Soy sauce — 1 tsp
- Minced garlic — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Seaweed flakes — 1 Tbsp
- Sesame seeds — 1 tsp