Spicy Stir-Fried Octopus with Thin Noodles recipe - ingredients, nutrition and when to eat it
This dish combines octopus and onions stir-fried in a spicy gochujang sauce with thin noodles that you mix together before eating.
This dish combines octopus and onions stir-fried in a spicy gochujang sauce with thin noodles that you mix together before eating. The chewy octopus and springy noodles make it a satisfying choice for lunch or dinner.
Noodles · 25 minutes to cook
Nutrition (per 522g serving): 567.8 kcal · protein 35.7g · carbohydrate 72.8g · fat 12.6g · sodium 2139.6mg
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 become tough if cooked too long, so cook it briefly over high heat.
Tips: Rinse the noodles thoroughly in cold water after boiling so they don’t become soggy and the sauce coats them well.
Tips: The octopus may release water, so keep the heat high from the start and add the sauce all at once, stir-frying quickly.
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Ingredients (1 serving)
- Baby octopus — 150 g
- Cooked somyeon (thin wheat noodles) — 180 g
- Onion — 80 g
- Green onion — 20 g
- Gochujang — 20 g
- Korean chili powder — 6 g
- Soy sauce — 10 g
- Garlic — 10 g
- Sugar — 5 g
- Sesame oil — 4 g
- Toasted sesame seeds — 2 g
- Cooking oil — 5 g
- Water — 30 ml