Empty My Fridge
Jjukkumi Tteokbokki (Stir Fried Baby Octopus Tteokbokki)
Ingredients
- Octopus1 lb
- Rice1 lb
- Vegetable oil2 tbsp
- Sesame seed
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Mirin1 tbsp
- Sugar2 tbsp
- Plum1 tbsp
- Chili flake2 tbsp
- Gochujang2 tbsp
- Smoked paprika1 tsp
- Salt½ tsp
- Black pepper¼ tsp
- Garlic · chopped2 tbsp
- Ginger · grated1 tsp
- Onion · sliced½
- Cabbage · sliced6 oz
- Serrano pepper · sliced1–3
- Scallion · sliced1
Instructions
- Clean fresh baby octopus by rubbing them with all-purpose flour to remove mud from the suckers, then rinse well and remove the guts from the heads. If using pre-cleaned frozen octopus, thaw it.
- Soak the rice cake in hot water for 10 minutes.
- Mix all the sauce ingredients in a bowl and set aside.
- Heat a large wok over medium-high heat and add the cooking oil, swirling to coat.
- Drain the rice cake well, then add it to the wok with the sliced onion and three-quarters of the sauce. Stir-fry for 1 to 2 minutes.
- Add the cabbage, baby octopus and the remaining sauce. Stir constantly, since the sauce burns and the rice cake sticks easily, until the octopus is almost cooked, about 3 to 4 minutes.
- Add the green onions and chilies and toss everything together for 1 minute.
- Garnish with sesame seeds and serve.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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