Spicy Octopus and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with spicy stir-fried octopus and crunchy bean sprouts. The chewy octopus pairs with the bold, spicy seasoning for a hearty lunch or…
This rice bowl is topped with spicy stir-fried octopus and crunchy bean sprouts. The chewy octopus pairs with the bold, spicy seasoning for a hearty lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 549.5g serving): 635.1 kcal · protein 37g · carbohydrate 86.8g · fat 12.6g · sodium 1568.8mg
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 turn tough if cooked too long, so stir-fry it briefly over high heat.
Tips: Add the bean sprouts when the octopus is nearly cooked to keep them crunchy.
Tips: If the seasoning sticks to the pan, add a tablespoon or two of water to loosen it.
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)
- Cooked rice — 1 bowl
- Cleaned octopus — 150 g
- Soybean sprouts — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Minced garlic — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp