Korean · Dinner
Stir-Fried Octopus
Octopus is quick-seared in a hot wok with gochujang, garlic, and scallion until glossy and lightly charred at the edges. Sesame oil and toasted sesame seeds round out the sauce, which clings to tender bites of octopus. Served over steamed white rice with a scatter of scallion greens.
$8
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
437Calories
36.2gProtein
11.8gFat
49.1gCarbs
13.9gSugar
3.4gFiber
1523mgSodium
419mgChol
1.9gSat Fat
780mgPotassium
85mgCalcium
3.9mgIron
24mcgVitamin B12
10.5mgVitamin C
protein-rich
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Whisk gochujang, soy sauce, sugar, and gochugaru together in a small bowl until smooth. Pat octopus pieces dry.
2
Saute
Heat vegetable oil in a wok over medium-high heat. Add minced garlic, minced ginger, and sliced onion; stir 1 minute.
3
Sear
Add octopus to the wok and stir-fry over high heat 2–3 minutes until pieces curl, turn opaque, and char lightly.
4
Glaze
Pour gochujang sauce into the wok and toss over high heat 1–2 minutes until glossy and thickened.
5
Finish
Add sliced scallion pieces and drizzle sesame oil; toss 30 seconds over medium heat until scallions wilt and brighten.
6
Plate
Spoon steamed rice into a bowl, top with octopus mixture, and scatter toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus, cleaned and cut into bite-sized pieces
- 4 tbsp4 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallion
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp gochugaru
- 11 onion
- 4 tsp4 tsp vegetable-oil
- 2 tsp2 tsp sesame-seeds
- 7 oz200g white-rice-cooked, steamed, for serving
