Korean · Dinner
Stir-Fried Octopus (Low-Calorie)
Blanched octopus is wok-seared with vegetables in a gochujang-gochugaru sauce with sesame oil, garlic and ginger. The dish balances spice and umami with minimal added sugar, finished with sesame seeds and served hot.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
327Calories
30.2gProtein
11.4gFat
28.6gCarbs
14.9gSugar
4.1gFiber
1189mgSodium
374mgChol
1.8gSat Fat
980mgPotassium
95mgCalcium
5.4mgIron
30mcgVitamin B12
22mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Mince the garlic, grate the ginger, slice the onion and carrot, and cut the zucchini into half-moons. Cut the octopus into bite-size pieces.
2
Blanch the octopus in boiling water over high heat for 90 seconds until it curls and turns opaque pink. Drain and set aside.
3
Mix the gochujang, gochugaru, soy sauce, honey and rice vinegar together until smooth.
4
Heat the vegetable oil in a wok over medium-high heat and sauté the garlic and ginger for 30 seconds until fragrant, then add the onion and carrot. Stir-fry for 2 minutes until softened.
5
Add the zucchini and blanched octopus to the wok and stir-fry over high heat for 2 minutes until tender and heated through. Pour in the sauce and scallions, toss for 1 minute until glossy, then drizzle sesame oil off heat.
6
Plate
Transfer to a plate, scatter sesame seeds on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g octopus, cleaned and cut into bite-size pieces
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup150g onion
- 2/3 cup70g carrot
- 2/3 cup70g zucchini
- 44 scallions, cut into 2-inch pieces
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sesame seeds, for garnish
