Spicy Stir-Fried Octopus Rice recipe - ingredients, nutrition and when to eat it
Spicy stir-fried octopus rice combines chewy octopus, warm rice, and vegetables tossed with a gochujang-based sauce.
Spicy stir-fried octopus rice combines chewy octopus, warm rice, and vegetables tossed with a gochujang-based sauce. The sweet-and-spicy flavor and crisp vegetables make it a satisfying lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 509g serving): 592.9 kcal · protein 29.3g · carbohydrate 87.1g · fat 11.9g · sodium 1481.5mg
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 stir-fried too long, so cook it briefly over high heat.
Tips: If the octopus releases a lot of water, don’t add all the sauce at once; adjust the consistency at the end.
Tips: Rice is easiest to mix when it’s warm but not overly hot or soft.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Webfoot octopus — 120 g
- Onion — 40 g
- Carrot — 25 g
- Cabbage — 40 g
- Green onion — 15 g
- Garlic — 5 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Korean red pepper flakes — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Water — 1 Tbsp