Korean octopus bibimbap

Recipe Recommendations

• octopus 400 grams
• chives the two
• garlic three-petaled
• Jiang 2 tablets
• eggs in 1
• bean sprouts appropriate amount
• lettuce appropriate amount
• carrots appropriate amount
• sesame appropriate amount
• garlic appropriate amount
• starch appropriate amount
• rice wine appropriate amount
• sesame oil appropriate amount
• soy sauce appropriate amount

• original
• casserole
• ten minutes
• ordinary

Steps for Korean octopus bibimbap

1

Wash the octopus with salt water (until there is no foam). Blanch the octopus with boiling water and control it to dry. Heat the oil over high heat, cook until it is 50% hot, add shredded green onions, shredded ginger, and shredded garlic and stir-fry until fragrant. Then add the octopus, stir fry for a few times, add hot sauce, cooking wine, and salt, stir fry for a few more times, add a little starch to thicken, add sesame oil before taking out of the pan, and put it into a bowl. (Sprinkle with sesame seeds for later use)

2

Grab the rice with rice wine, soy sauce and salt; shred carrots, cut cabbage, cabbage, and bean sprouts in salt water and blanch them over; pour a little sesame oil into the pan, add chili sauce and white sugar, stir-fry, cool and set aside; evenly coat the inner wall of the stone pot with sesame oil, put the rice into the stone pot to press, and spread the prepared dishes.

3

Finally, spread the stir-fried octopus, sprinkle with seaweed (or shredded seaweed), and it's done.

Korean octopus bibimbap Make Tips

Recipe Categories

• staple food
• home cooking