SPICY OCTOPUS RICE BOWL
Servings
2 servings
Time
Preparation: 20 minutes
Cooking: 15 minutes
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
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
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
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
Step 4: Assemble the bowl
-
Spoon hot rice into serving bowls
-
Top with spicy octopus and sauce
-
Sprinkle with sesame seeds and green onions
SERVING
-
Serve immediately while hot
-
Can be eaten as-is or mixed together
-
Pairs well with kimchi or a soft-boiled egg
FLAVOR & TEXTURE
-
Octopus: tender with light chew
-
Sauce: spicy, savory, slightly sweet
-
Rice: balances heat and umami
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