Rice with octopus
Chewy yet soft texture of octopus...It's spicy... The texture of the rice grains with the scent of octopus also feels more savory.
2 serving
Within 30 minutes
칼스버그
Ingredients
  • Octopus
    2ea
  • Rice
    1cup
  • Water
    1cup
  • Cheongyang red pepper
    1ea
  • chili
    1ea
  • thick soy sauce
    1TS
  • plum extract
    1/2TS
  • crushed garlic
    1ts
Cooking Steps
STEP 1/9
Wash rice clean by changing water 2-3 times, soak it for about 30 minutes, and then drain it through a sieve.
STEP 2/9
Cut the gala seeds and finely chop the cheongyang and red peppers in half.
STEP 3/9
Octopus separates the head from the body. Sprinkle thick salt on the body and legs, knead them, and wash them thoroughly to remove any slippage.
STEP 4/9
Cut it into 5cm lengths and mix it with the amount of seasoning.
STEP 5/9
Put soaked rice and water in an earthen pot and boil over medium heat. When the rice water boils, adjust the heat to very low and wait until the rice is almost drained.
STEP 6/9
When the rice is almost drained, spread the seasoned octopus evenly over the rice. The more you put octopus on top, the better the taste of rice.
STEP 7/9
Spread the octopus evenly, close the lid, and put it on low heat for about 5 minutes more.
STEP 8/9
If you wait for about 7 minutes and open the lid, the delicious octopus rice shows off its stylish appearance.
STEP 9/9
You can feel the spicy taste with Cheongyang chili pepper.. I put a little bit of Cheongyang red pepper and red pepper as garnish.
What you need to be careful of when making octopus rice... When you make rice and moxibustion, you have to put octopus in the last moxibustion time to enjoy the chewy and soft taste of octopus. If octopus is put on rice too early, it becomes tough and tastes half-taste.
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