Spicy Baby Octopus Rice Bowl recipe - ingredients, nutrition and when to eat it
Baby octopus and onion are stir-fried in a spicy sauce and served over warm rice. It’s a great choice for a lunch that really wakes up your appetite or a…
Baby octopus and onion are stir-fried in a spicy sauce and served over warm rice. It’s a great choice for a lunch that really wakes up your appetite or a satisfying dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 444g serving): 561.3 kcal · protein 28.5g · carbohydrate 84.7g · fat 9.6g · sodium 1622.9mg
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: Baby octopus can become tough if cooked too long, so cook it briefly over high heat.
Tips: If the sauce looks like it might burn, add 1 tablespoon of water and gently loosen the browned bits from the bottom of the pan.
Tips: Prepare the rice warm so it blends well with the stir-fried octopus and sauce.
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Ingredients (1 serving)
- White rice — 210 g
- Webfoot octopus — 120 g
- Onion — 60 g
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 tsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 10 g
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp