AI-generated imageFully Cooked Spicy Nakji Octopus Rice Bowls (2 servings)
A Korean rice bowl topped with spicy stir-fried, fully cooked small octopus and vegetables.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thaw octopus in the refrigerator, checking that entrails and beak are removed. Slice vegetables and separate utensils used for raw octopus.
- 02
Briefly blanch the octopus in boiling water, drain and cut into bite-size pieces. Blanching alone does not fully cook it.
- 03
Mix chili flakes, gochujang, soy sauce, sugar and garlic to make the sauce.
- 04
Stir-fry onion, scallion and cabbage in oil. Add octopus and sauce and cook thoroughly until the flesh is opaque and firm.
- 05
Turn off heat and stir in sesame oil. Divide warm rice into clean bowls, top with fully cooked octopus and serve promptly.
Helpful source links
Before you cook
Refrigerator-thaw commercially cleaned octopus and cook until opaque and firm. Prevent raw seafood cross-contamination. Check molluscan shellfish, soy, wheat and sesame allergens. Do not leave rice or seafood at room temperature.
Allergens: MOLLUSCAN_SHELLFISH, SOY, WHEAT, SESAME
Image & source credits
AI-generated image.
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