Stir-Fried Webfoot Octopus Bibimbap with Perilla Leaves recipe - ingredients, nutrition and when to eat it
A bowl of rice topped with spicy stir-fried webfoot octopus, ready to be mixed with fragrant perilla leaves.
A bowl of rice topped with spicy stir-fried webfoot octopus, ready to be mixed with fragrant perilla leaves. Chewy octopus and nutty sesame oil make this a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: If the webfoot octopus releases a lot of liquid, use a wide pan and stir-fry it briefly over high heat to keep the sauce from getting watery.
Tips: Slice the perilla leaves just before serving and add them on top for a fresh aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White 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
- Red pepper flakes — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 clove
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp