Fiery Octopus (Ojingeo Bokkeum)

A spicy Korean dish featuring octopus stir-fried with gochujang, gochugaru, mushrooms, and aromatic seasonings for a bold, fiery flavor.

Healthy Seafood Spicy Stir-Fry Octopus Korean

Estimated Nutrition

Calories

246.2

kcal / serving

492.4 kcal total

Carbs

17.6g

per serving

35.2 g total

Fat

7.8g

per serving

15.6 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

2.5

Golden Syrup

CondimentsSauces

Gochujang

Korean red chilli paste

Soy Sauce

Mirin

NutsSeeds

sprinkle

Sesame Seed

for garnish

clove

Garlic

grated or chopped

Gochugaru

Korean red chilli powder

OilsFats

7.5

Vegetable Oil

Sesame Oil

Seafood

300

Baby Octopus

fresh or frozen and thoroughly defrosted

Vegetables

0.5

piece

Onion

sliced

piece

Shiitake Mushroom

stalks removed and thinly sliced

piece

Spring Onion

cut in half lengthways

piece

Red Chilli

thinly sliced on a slant

Ginger

fresh root, grated

Method

Clean and rinse the octopus in cold water and remove the beak.

Mix grated ginger, garlic, gochujang, soy sauce, gochugaru, golden syrup, and mirin in a bowl.

Add spring onions, chillies, and sesame oil, then sprinkle with sesame seeds and serve.

Add mushrooms and cook for another minute.

Add the octopus and spice paste and cook for 1 minute.

Heat oil in a wok and fry the onion for 2 minutes.

Cut octopus into bite-sized pieces.

Place octopus in ice water, drain once cool, and remove the skin.

Blanch the octopus in boiling water for 1.5 minutes and then drain.