Octopus Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl combines tender, blanched octopus and crisp vegetables over rice, tossed with spicy, tangy gochujang sauce.
This bowl combines tender, blanched octopus and crisp vegetables over rice, tossed with spicy, tangy gochujang sauce. The sweet-and-sour heat makes it a refreshing choice for a light lunch or dinner from spring through summer.
Seafood · 20 minutes to cook
Nutrition (per 427.5g serving): 504.9 kcal · protein 24.7g · carbohydrate 80.8g · fat 7.6g · sodium 733.3mg
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 blanched too long, so use cooked octopus or blanch it briefly.
Tips: Add the spicy gochujang sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- White Rice — 1 bowl
- Octopus — 100 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 20 g
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp