Korean · Dinner
Stir-Fried Octopus (Low-Chol)
Octopus is stir-fried in a hot wok with gochujang, garlic and ginger, then tossed with onion, scallion and carrot for a spicy Korean nakji-bokkeum. Sesame oil and toasted sesame seeds finish the dish, which is served over steamed rice with minimal added fat and no dairy.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
387Calories
34.2gProtein
9.8gFat
48.6gCarbs
11.9gSugar
3.4gFiber
1289mgSodium
78mgChol
1.6gSat Fat
890mgPotassium
95mgCalcium
3.8mgIron
30mcgVitamin B12
14mgVitamin C
low-cholesterol
seafood
low-calorie
gluten-free-adaptable
low-chol
Instructions
1
Prep
Pat octopus dry, then cut into bite-sized pieces. Mince garlic and ginger; slice onion thinly and julienne carrot; cut scallion into 2-inch pieces. Whisk gochujang, gochugaru, soy sauce, rice vinegar and honey into a smooth sauce.
2
Saute
Heat vegetable oil in a wok over medium heat. Add garlic and ginger; cook 30 seconds until fragrant and garlic turns light golden.
3
Stir-fry
Add onion and carrot; stir-fry over medium-high heat 2 minutes until onion turns translucent at edges. Raise heat to high, add octopus, and stir-fry 2 to 3 minutes until pieces curl and turn opaque white.
4
Reduce
Pour in gochujang sauce and scallion, tossing constantly over high heat 1 to 2 minutes until sauce clings glossy and reduces slightly. Drizzle sesame oil and toss once off heat.
5
Plate
Spoon stir-fry over cooked rice and scatter sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g octopus, cleaned and cut into bite-sized pieces
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 onion
- 11 carrot
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sesame seeds
- 1 1/2 cup280g cooked white rice, to serve
