Spicy & Sweet! 10-Minute Baby Octopus Rice Bowl
Quick & Easy: 10-Minute Baby Octopus Rice Bowl Recipe
Feeling a bit sluggish on this humid day? Boost your appetite and energy with this delicious and spicy baby octopus rice bowl! It’s a quick and simple recipe that can be made in just 10 minutes, perfect for any busy day.
Baby Octopus Rice Bowl Ingredients
- 8 small baby octopuses (frozen)
- 1 stalk green onion
- 1/2 onion
- 1/2 cup shredded seaweed (gim)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp chili oil
Spicy Seasoning Sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp sesame oil
- 1/3 tsp grated ginger (or ginger powder)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp sesame oil
- 1/3 tsp grated ginger (or ginger powder)
Cooking Instructions
Step 1
If using frozen baby octopus, thaw it quickly by soaking it in cold water for 1 to 2 minutes. Once thawed, separate the heads from the tentacles. Cut the heads into bite-sized pieces (halved) and rinse them thoroughly under running water. The preparation is simple and quick!
Step 2
Bring a pot of water to a boil and add 2 Tbsp of mirin. Add the prepared baby octopus and blanch for just 1 minute. Be careful not to overcook, as it can become tough. Drain the blanched octopus in a colander to remove excess water. Blanching results in a tender texture compared to frying or prolonged stir-frying.
Step 3
In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp plum extract, 1 Tbsp sesame oil, and 1/3 tsp grated ginger. Mix well to create a flavorful seasoning sauce. (Tip: If you are stir-frying raw octopus instead of blanching, add corn syrup towards the end to prevent burning. Since I blanched the octopus, I mixed it directly into the sauce.)
Step 4
Heat a pan over medium-high heat. Add the chopped green onion and the blanched baby octopus. Stir-fry for 1 minute. Since the octopus is already blanched, it only needs a quick sauté.
Step 5
Add the prepared seasoning sauce and the thinly sliced half onion to the pan. Stir-fry for another minute. Finally, drizzle in 1 Tbsp of chili oil and mix everything together. Your delicious baby octopus sauce is ready! The chili oil adds a wonderful depth of flavor.
Step 6
Spoon the finished baby octopus sauce generously over a bowl of warm rice. Sprinkle with shredded seaweed if desired. Your 10-minute baby octopus rice bowl is complete! Mix it all together and enjoy this delightful meal.
