SPICY OCTOPUS RICE BOWL

Servings

2 servings

Time

Preparation: 20 minutes
Cooking: 15 minutes

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INGREDIENTS

Main ingredients

• 300 g cooked octopus tentacles, sliced into bite-size pieces

• 2 bowls steamed short-grain rice (warm)

Marinade / sauce

• 2 tbsp soy sauce

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp sesame oil

• 1 tbsp honey or sugar

• 1 tsp chili flakes (adjust to taste)

• 1 tsp rice vinegar

• 1 clove garlic, finely minced

Garnish

• 1 tbsp sesame seeds

• 2 tbsp chopped green onions

• Optional: nori strips or extra chili oil

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INSTRUCTIONS

Step 1: Prepare the octopus

• If using raw octopus, boil in salted water for 30–40 minutes until tender, then slice

• If pre-cooked, rinse briefly and pat dry

• Slice into thick, bite-sized pieces

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Step 2: Make the sauce

• In a bowl, mix soy sauce, gochujang, sesame oil, honey, chili flakes, rice vinegar, and garlic

• Stir until smooth and well combined

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Step 3: Cook the octopus

• Heat a pan over medium-high heat

• Add the octopus slices (no oil needed)

• Sear briefly for 1–2 minutes until lightly caramelized

• Pour in the sauce and toss quickly

• Cook for another 1–2 minutes until glossy and fragrant

• Do not overcook or the octopus will become tough

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Step 4: Assemble the bowl

• Spoon hot rice into serving bowls

• Top with spicy octopus and sauce

• Sprinkle with sesame seeds and green onions

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SERVING

• Serve immediately while hot

• Can be eaten as-is or mixed together

• Pairs well with kimchi or a soft-boiled egg

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FLAVOR & TEXTURE

• Octopus: tender with light chew

• Sauce: spicy, savory, slightly sweet

• Rice: balances heat and umami

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TIPS

• Keep cooking time short to maintain tenderness

• Add butter (½ tbsp) at the end for extra richness

• Adjust spice level easily by reducing gochujang

• Works well with squid as a substitute