Perilla Leaf and Webfoot Octopus Rice Bowl recipe - ingredients, nutrition and when to eat it
A rice bowl topped with spicy stir-fried webfoot octopus and fragrant perilla leaves.
A rice bowl topped with spicy stir-fried webfoot octopus and fragrant perilla leaves. Chewy octopus and a punchy sauce come together in a dish that’s just right when you want to perk up your appetite for lunch or dinner in spring.
Rice bowls · 20 minutes to cook
Tips: Webfoot octopus can turn tough if you stir-fry it too long, so cook it briefly over high heat.
Tips: If it releases a lot of liquid, take it out of the pan for a moment and simmer the sauce until it thickens, then stir the octopus back in. This keeps the rice from getting too soggy.
Tips: Add the perilla leaves after turning off the heat to preserve their fresh aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Webfoot octopus — 150 g
- Perilla leaves — 5 sheet
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 1 Tbsp
- Gochugaru (Korean chili flakes) — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp