Baby Octopus Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl features chewy baby octopus and crisp bean sprouts stir-fried in a spicy sauce and served over rice.
This rice bowl features chewy baby octopus and crisp bean sprouts stir-fried in a spicy sauce and served over rice. It is especially good for a spring evening or a filling lunch, and the spicy flavor pairs wonderfully with the rice.
Rice bowls · 20 minutes to cook
Nutrition (per 529.5g serving): 611.6 kcal · protein 28.7g · carbohydrate 91.1g · fat 13.4g · sodium 775.9mg
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: Baby octopus can become tough if overcooked, so cook it briefly over high heat.
Tips: Add the bean sprouts at the end to keep them crisp.
Tips: Pat the baby octopus thoroughly dry before stir-frying so the sauce does not become watery.
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Ingredients (1 serving)
- Webfoot octopus — 130 g
- Cooked rice — 210 g
- Onion — 0.5 pc
- Soybean sprouts — 70 g
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Green onion — 15 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp