Korean · Dinner
Spicy Octopus Noodle Toss
Blanched octopus tossed with chewy wheat noodles in a gochujang-based sauce sharpened with rice vinegar, sesame oil, garlic and scallion. The dish balances heat, sweetness and brine, finished with toasted sesame seeds and thin cucumber ribbons for crunch, served warm in a single bowl as a Korean-style noodle toss.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
463Calories
34.2gProtein
9.8gFat
63.1gCarbs
13.6gSugar
4.9gFiber
2380mgSodium
392mgChol
1.7gSat Fat
680mgPotassium
95mgCalcium
4.1mgIron
25mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut the cleaned octopus into bite-sized pieces. Mince the garlic, thinly slice the scallion and cucumber into ribbons, setting everything aside.
2
Boil
Bring a medium pot of salted water to a rolling boil over high heat. Blanch the octopus for 2 to 3 minutes until curled and opaque, then transfer to ice water to stop cooking and drain well.
3
Boil
In the same pot of boiling water, cook the wheat noodles for 4 to 5 minutes until tender but springy, then drain and rinse under cold water.
4
Whisk
In a mixing bowl, whisk together the gochujang, gochugaru, rice vinegar, sugar, soy sauce, sesame oil and minced garlic until smooth.
5
Toss
Add the drained noodles and blanched octopus to the sauce and toss thoroughly so every strand and piece is evenly coated.
6
Plate
Pile the noodles into a single bowl, scatter the sliced scallion and cucumber ribbons on top, and finish with toasted sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g octopus, cleaned and cut into bite-sized pieces
- 5.2 oz150g dry wheat noodles
- 3 tbsp3 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 22 scallion
- 4 oz114g cucumber
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp salt
