Spicy Stir-Fried Octopus Rice recipe - ingredients, nutrition and when to eat it
This dish combines springy octopus and rice stir-fried in a spicy sauce. It makes a satisfying, boldly flavored lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 446g serving): 630.1 kcal · protein 31.3g · carbohydrate 80g · fat 17.8g · sodium 1321.6mg
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: Slightly cooled rice separates more easily in the pan than hot rice.
Tips: If the sauce starts sticking to the pan, add 1 tablespoon of water and quickly stir everything together.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Small octopus — 100 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Gochujang — 15 g
- Korean red pepper powder — 3 g
- Soy sauce — 5 ml
- Cooking oil — 8 g
- Sesame oil — 3 tsp
- Sesame seeds — 2 g
- Egg — 1 pc