Spicy & Savory Octopus Kimchi Bean Sprout Rice
A Delicious One-Pot Meal: Kimchi Bean Sprout Rice with Tender Octopus and a Zesty Wild Garlic Sauce
Inspired by a TV show, this recipe offers a delightful twist on traditional kimchi bean sprout rice by replacing meat with tender, chewy octopus. Cooked in a traditional Korean earthenware pot (ttukbaegi), it’s perfect for a hearty family meal. Served with a fragrant wild garlic dipping sauce, this dish is incredibly satisfying and bursting with flavor. Enjoy the harmonious blend of textures and savory goodness in every spoonful.
Main Ingredients- 250g well-fermented napa cabbage kimchi (lightly squeezed to remove excess juice)
- 200g fresh bean sprouts
- 2 medium octopuses, cleaned and prepared
- 2 paper cups (approx. 360ml) short-grain rice
- 1.5 paper cups (approx. 270ml) water
Kimchi Seasoning- 1/3 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 Tbsp rice wine (mirin) (to remove any gaminess and enhance flavor)
- 1 Tbsp sesame oil (for a nutty aroma)
- 1/3 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 Tbsp rice wine (mirin) (to remove any gaminess and enhance flavor)
- 1 Tbsp sesame oil (for a nutty aroma)
Cooking Instructions
Step 1
Prepare all ingredients. Rinse the rice beforehand.
Step 2
Soak the rice in water for at least 7 hours before cooking. This step is crucial for achieving a softer, more delicious rice texture. For example, you can soak it overnight.
Step 3
Squeeze out as much juice as possible from the kimchi, then thinly slice it into strips about 0.5cm wide. Prepare the octopus by cutting it into bite-sized pieces, approximately 5cm in length, after it has been cleaned.
Step 4
In a heated pan, combine the sliced kimchi with the kimchi seasoning ingredients (sugar, rice wine, and sesame oil) and begin to stir-fry.
Step 5
If your kimchi is particularly sour, add a little extra sugar to balance the flavor. Cook over medium to low heat to prevent the chili powder from burning, which can impart a bitter taste. Stir-fry until the kimchi deepens in color and its flavors concentrate.
Step 6
In a ttukbaegi (earthenware pot), add the soaked rice and water. Cover with a lid and bring to a boil over high heat. Once the water starts to bubble vigorously, use a spatula to gently stir the rice from the bottom to ensure even cooking and prevent it from sticking or burning.
Step 7
After stirring the rice, layer the bean sprouts at the bottom of the pot, followed by the sautéed kimchi, and finally top with the prepared octopus pieces. Replace the lid and cook over low heat for about 10-12 minutes, or until the rice is fully cooked. Cooking time may vary depending on your stove’s heat. You’ll know it’s ready when you smell the fragrant rice, see the bean sprouts are tender-crisp, and the octopus is cooked through. Allow the rice to steam, covered, for an additional 5 minutes after turning off the heat for optimal texture. The rice is perfectly cooked when you detect a slight toasty aroma, indicating a very light crust has formed at the bottom.
Step 8
Serve the freshly cooked octopus kimchi bean sprout rice hot. Drizzle generously with the aromatic wild garlic sauce (refer to recipe @6904218 for preparation) and mix well. Enjoy this delightful, flavorful meal that’s sure to please!
