Chewy Octopus & Spicy-Sweet Gochujang Bibimbap Recipe
Quick & Delicious Octopus Gochujang Bibimbap from Leftover Octopus
Octopus is an essential dish for ancestral rites and holidays, often prepared from large specimens over 1kg. To use it, we typically score the suckers of the tentacles and lightly braise them in a soy sauce-based seasoning. Since the octopus is already cooked, prolonged braising can make it tough, so the secret is to simmer just enough to impart color. Leftover octopus tentacles or heads are usually frozen. While we want to use them, it’s not always easy to make them taste great. To avoid wasting this expensive ingredient, I decided to create a special delicacy: ‘Octopus Gochujang Bibimbap.’ Topped with a perfectly fried egg, my daughter gave it a ‘thumbs up!’ This recipe is a fantastic way to enjoy a delicious meal using leftover octopus from special occasions!
Ingredients- 400g prepared octopus
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1/4 onion
- 1 stalk green onion
- 1 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup or similar sweetener)
- 1 Tbsp maesilcheong (green plum syrup)
- 2 Tbsp cheongju (rice wine/mirin)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
When the frozen octopus is slightly thawed but still firm, slice it as thinly as possible. Slicing it while it’s partially frozen makes it easier to cut thinly.
Step 2
Heat 2 tablespoons of sesame oil and 1 tablespoon of cooking oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and the finely chopped 1/4 onion. Sauté until fragrant. Finely chop the white part of 1 green onion and add it to the pan, sautéing until slightly softened.
Step 3
Once the onion and green onion are fragrant and slightly sweet, add 1 tablespoon of gochugaru. Stir quickly over low heat to toast the chili powder without burning it, creating chili oil. (This should take about 30 seconds.)
Step 4
Add the thinly sliced octopus to the pan and turn the heat up to high. Stir-fry quickly to coat the octopus evenly with the ingredients. The octopus will shrink slightly as it cooks.
Step 5
Now, add the sauce ingredients: 4 tablespoons of gochujang, 1 tablespoon of oligodang, 1 tablespoon of maesilcheong, and 2 tablespoons of cheongju. Stir well over high heat, constantly mixing to prevent the sauce from burning.
Step 6
Continue to stir-fry over high heat until the sauce is well combined and slightly bubbling, creating a glossy finish. Finally, add the chopped green parts of the green onion and 1 tablespoon of toasted sesame seeds. Mix everything together gently. This delicious octopus gochujang is perfect served over a bowl of warm rice, especially with a freshly fried egg on top. Enjoy your bibimbap!
