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–+ servings
Spicy Korean Octopus

Spicy Korean Octopus

Discover how to make Spicy Korean Octopus at home with this easy recipe. Packed with bold flavors and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g fresh or frozen octopus, cleaned and cut into bite-sized pieces
  • 1 tbsp white vinegar
  • 1 tsp salt
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili powder) optional for extra heat
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp grated garlic
  • 1 tsp grated ginger
  • 1 tbsp mirin (optional)
  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 1 carrot julienned
  • 100 g shredded cabbage
  • 2 tbsp chopped green onion
  • q.s. Sesame seeds for garnish

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Large wok or skillet
  • Microplane grater

Method
 

  1. Clean the octopus by massaging it with salt and vinegar; rinse and pat dry before cutting into bite-sized pieces.
  2. In a small bowl, whisk together gochujang, gochugaru, soy sauce, sugar, sesame oil, garlic, ginger, and mirin until smooth.
  3. Heat vegetable oil in a large wok or skillet over medium heat; add onion, carrot, and cabbage, and stir-fry for 3-4 minutes.
  4. Toss in the prepared octopus and cook quickly over high heat for 2-3 minutes, then pour the spicy sauce over and toss everything together.
  5. Add chopped green onion, give a final toss, and serve immediately with steamed white rice, garnished with sesame seeds.

Nutrition

Calories: 300kcalCarbohydrates: 22gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 8IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a skillet.
For a milder version, reduce the amount of gochujang and omit the gochugaru.
If you don’t have mirin, mix rice vinegar with a pinch of sugar as a substitute.
Feel free to include other vegetables like bell peppers or zucchini based on what you have at hand.
Tried this recipe?Let us know how it was!