Breakfast · Korean · 15 min
Nakji-Bap (Spicy Braised Octopus over Steamed Short-Grain Rice)
- Calories
- 505
- Protein
- 34g
- Carbs
- 60g
- Fat
- 15g
Ingredients
- 35 g short-grain white rice
- 60 ml water
- 202.4 g octopus
- 100 g napa cabbage kimchi
- 25 g gochujang
- 5 g fresh ginger
- 1 clove garlic
- 10.8 g sesame oil
- 1 tsp soy sauce
- 15 g scallion
Method
- 01Rinse the short-grain white rice under cold running water until the water runs clear. Combine with 60 ml water in a small pot or rice cooker, cover, and steam until cooked and tender, about 15 minutes.
- 02While the rice cooks, clean and slice the octopus into bite-sized pieces.
- 03In a small bowl, whisk together the gochujang, minced garlic, grated ginger, soy sauce, and 1 tablespoon of water until smooth.
- 04Heat half of the sesame oil (about 5.4 g) in a pan over high heat. Add the sliced octopus and stir-fry briskly for 1 to 2 minutes until it becomes opaque and curls, reaching an internal temperature of 145°F (63°C).
- 05Add the chopped kimchi and the gochujang sauce mixture to the pan. Sauté for another 2 minutes until the sauce thickens and coats the octopus thoroughly.
- 06Remove the pan from the heat and stir in the remaining sesame oil (5.4 g).
- 07Transfer the cooked warm rice into a serving bowl, top with the spicy octopus and kimchi mixture, and garnish with sliced scallions. Serve hot.
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