Octopus Sashimi Bibimbap recipe - ingredients, nutrition and when to eat it
Top rice with thinly sliced blanched octopus and crisp vegetables, then mix everything with sweet and tangy gochujang sauce.
Top rice with thinly sliced blanched octopus and crisp vegetables, then mix everything with sweet and tangy gochujang sauce. The chewy octopus pairs with the bright seasoning for a fresh-tasting bowl that's especially nice for a spring or summer lunch or a light dinner.
Seafood · 20 minutes to cook
Nutrition (per 931.5g serving): 487.1 kcal · protein 24.4g · carbohydrate 82.2g · fat 5.2g · sodium 732.2mg
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: Octopus can turn tough if boiled too long. Remove it as soon as it turns opaque and feels springy.
Tips: Start by mixing in a little sauce, then add more to taste.
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Ingredients (1 serving)
- White Rice — 1 bowl
- Octopus — 100 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 500 ml