20-Min Spicy Stir-Fried Octopus
Tender octopus tossed in a fiery gochujang-garlic sauce with a hit of sesame oil and scallions. It's restaurant-level spicy-savory in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
Ingredients
- 1 lb pre-cooked octopus tentacles, cut into 2-inch pieces
- 3 tbsp gochujang (Korean red chili paste)
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ½ tsp granulated sugar
- 3 stalks scallions, cut into 1-inch pieces
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- 3
Stir in gochujang, soy sauce, and sugar, then cook for 1 minute until the paste darkens slightly.
- 4
Add octopus pieces and toss to coat evenly with the sauce, cooking for 4–5 minutes until edges curl.
- 5
Drizzle sesame oil over the top and fold in scallions, cooking for 30 seconds until fragrant.
- 6
Serve hot over steamed rice or with kimchi on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
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