Octopus Rice

 

Ingredients (Serves 4–5)

Rice: 3 cups (approx. 540 ml)

Boiled octopus (tentacles): 2

Ginger: 2 cloves

Thin green onions: 2 stalks

Vegetable oil: 2 tsp

Toasted white sesame seeds: 2 tbsp

A

Sake: 80 ml

Soy sauce: 50 ml

Gochujang (Korean chili paste): 1 tbsp

Instructions

1. Rinse the rice, place in a colander, and drain well. Cut the boiled octopus tentacles into roughly 2 cm chunks and coarsely chop the ginger.

2. Heat the vegetable oil in a pot. Sauté the ginger until fragrant, then add the octopus and sauté briefly.

3. Add the ingredients listed under A to the pot. Bring to a boil, then turn off the heat and remove the octopus. Add water (not included in the ingredient list) to the remaining liquid to bring the total volume to 540 ml.

4. Place the rice (from Step 1) and the liquid (from Step 3) into the pot and cook.

5. Once the rice is cooked, add the reserved octopus, mix well, and let it steam briefly. Serve in bowls and garnish with finely chopped green onions and toasted white sesame seeds, if desired.