Spicy Baby Octopus Bibim Noodles recipe - ingredients, nutrition and when to eat it
Thin noodles tossed with baby octopus and cucumber in a sweet, tangy, spicy sauce.
Thin noodles tossed with baby octopus and cucumber in a sweet, tangy, spicy sauce. The chewy octopus and crisp cucumber go perfectly together, making this a lovely choice for lunch or dinner when you’re in the mood for something bright and zesty.
Seafood · 25 minutes to cook
Tips: Baby octopus can turn tough if cooked too long, so take it off the heat once the flesh turns opaque and feels springy.
Tips: Rinse the noodles well under cold water and drain them thoroughly so the sauce doesn’t get watery.
Tips: Start by tossing the noodles with just a little sauce, then taste and add more as needed.
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Ingredients (1 serving)
- Baby octopus — 100 g
- Cooked somyeon (thin wheat noodles) — 180 g
- Cucumber — 0.5 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Gochugaru (Korean chili flakes) — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 1 clove
- Salt — 0.2 tsp