Spicy Stir-fried Octopus Tteokbokki: A Revitalizing Special Dish
Chewy Octopus Meets Chewy Rice Cakes! A Deliciously Spicy and Sweet Tteokbokki Recipe
Introducing a special tteokbokki packed with precious octopus from the sea, designed to boost your energy! Octopus, rich in essential amino acids, taurine, and minerals, is often called the ‘ginseng of the sea’ for its exceptional nutritional value. Enjoy this spicy octopus tteokbokki, featuring chewy brown rice cakes, tender and springy octopus, and fragrant perilla leaves, to awaken your appetite and take care of your health. It’s a gourmet tteokbokki perfect as a side dish or a special treat.
Ingredients (Serves 2)- 200g Brown Rice Garaetteok (rice cake sticks for soup)
- 4 Small Octopuses, fresh or thawed frozen (approx. 200-250g)
- 250g Cabbage
- 120g Onion (about 1/2 medium)
- 1 Green Onion
- 1 Red Chili Pepper
- 4-5 Perilla Leaves
- 1 Bouillon Cube (for broth, or 250ml kelp stock)
- 250ml Water
- 1 tsp Sesame Oil
- Pinch of Black Pepper
Spicy Sauce Ingredients- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce (brewing soy sauce)
- 1 tsp Allulose (or corn syrup/sugar)
- 2 Tbsp Water
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce (brewing soy sauce)
- 1 tsp Allulose (or corn syrup/sugar)
- 2 Tbsp Water
Cooking Instructions
Step 1
First, prepare the delicious spicy sauce. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp soy sauce, and 1 tsp allulose. Mix well. *The sauce might seem a bit generous. It’s best to adjust the seasoning to your personal taste. If it feels too salty, you can reserve some of the sauce and add it later while tasting.
Step 2
Add 2 Tbsp water to the sauce to achieve a smoother consistency. Your delicious sauce is now ready.
Step 3
Prepare the base broth for the tteokbokki, which will add depth of flavor. Pour 250ml of water into a pot and add 1 bouillon cube. Bring it to a boil and set aside. (You can also use commercial broth or kelp stock.)
Step 4
If using frozen octopus, cut it into bite-sized pieces and let it thaw naturally at room temperature. If using fresh octopus, simply clean it.
Step 5
To remove the slimy texture and impurities from the octopus, generously sprinkle it with flour and gently knead it. This process will make the octopus cleaner and more tender.
Step 6
Lightly pat the cleaned octopus dry with paper towels. Then, marinate it with about 1 Tbsp of the prepared sauce. Be careful not to add too much, as it might overpower the octopus’s natural flavor.
Step 7
Gently toss the octopus to ensure the sauce coats it evenly. Let it marinate for a while. This step enhances the octopus’s savory taste.
Step 8
Prepare the vegetables for the tteokbokki. Slice the onion, and diagonally slice the green onion. Finely chop the red chili pepper for color, and cut the cabbage into bite-sized pieces. *Feel free to add mushrooms or carrots for extra flavor.
Step 9
Add the rinsed brown rice cake sticks (200g) to the pot with the simmering broth. *You can use the rice cake sticks as they are, or cut longer ones into 2-3 pieces for easier eating. Regular tteokbokki rice cakes are also perfectly fine.
Step 10
Once the rice cakes start to soften slightly, add all the remaining sauce to the pot. Stir to combine the sauce with the rice cakes.
Step 11
Now, cook over high heat for about 3 minutes, or until the rice cakes begin to soften and separate. Stir occasionally to prevent them from sticking to the bottom of the pot.
Step 12
When the rice cakes are partially cooked, add the sliced onion and cabbage. Cook for another minute to soften the vegetables slightly.
Step 13
Finally, add the sliced green onion and stir everything together to ensure an even distribution.
Step 14
Cover the pot and reduce the heat to medium. Cook for about 4 more minutes, allowing the ingredients to meld flavors in the delicious sauce.
Step 15
Remove the lid and check if the tteokbokki is cooked. Stir gently and add the chopped red chili pepper for a vibrant touch.
Step 16
Add the marinated octopus to the tteokbokki pot. Timing is crucial here to avoid overcooking.
Step 17
Cook over high heat for about 1 minute, stirring quickly. The octopus will cook lightly, absorbing the flavors of the sauce and vegetables, resulting in a glossy tteokbokki. *The key is to cook the octopus briefly so it remains tender and delicious. Overcooking will make it tough.
Step 18
Turn off the heat and move the pot slightly away from the burner. Drizzle with 1 tsp of sesame oil and a pinch of black pepper for aroma and finish. *Since the octopus will continue to cook from residual heat, moving the pot off the burner helps prevent it from becoming tough. Also, sesame oil helps mask any slight fishiness of the octopus, but use sparingly as too much can make it greasy.
Step 19
Serve the finished spicy octopus tteokbokki onto plates. Garnish generously with thinly julienned fresh perilla leaves or add a hard-boiled egg as desired. Enjoy the perfect harmony of chewy octopus and spicy-sweet tteokbokki! *Spicy tteokbokki and creamy hard-boiled eggs are a fantastic combination, so be sure to try them together. Your ‘Spicy Stir-fried Octopus Tteokbokki’ is ready to be enjoyed as a special treat when you’re craving something delicious!
