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–+ servings
Spicy Korean Octopus

Spicy Korean Octopus

Spice up your dinner with Spicy Korean Octopus! This fiery seafood dish is packed with bold flavors and ready in under 30 minutes. Perfect for adventurous cooks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Wooden spoon or spatula

Method
 

  1. Massage the fresh octopus with salt and vinegar to remove any slime and tenderize it; rinse thoroughly under cold water and cut into bite-sized chunks.
  2. In a small bowl, whisk together the gochujang, soy sauce, sugar, sesame oil, garlic, ginger, and mirin.
  3. Heat vegetable oil in a large skillet or wok over medium heat; add the onions, carrots, and cabbage, stirring until they soften slightly.
  4. Add the octopus to the skillet and cook quickly over high heat for 2-3 minutes, then pour the spicy sauce over it, tossing to coat.
  5. Sprinkle chopped green onions and sesame seeds before serving; transfer to a plate and serve hot with steamed rice.

Nutrition

Calories: 220kcalCarbohydrates: 18gProtein: 16gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 15mg

Notes

If octopus isn't available, squid rings are a great alternative. For vegetarians, consider replacing with mushrooms or tofu.
Marinate the octopus in sake or rice wine for 10 minutes before cooking to enhance tenderness.
Leftovers can be stored in an airtight container in the fridge for up to two days; reheat gently to maintain texture.
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