"Steamed baby octopus filled with vegetables and ginger. A tender, flavorful Korean side dish with Asian flavors."
Estimated Nutrition
Ingredients
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Baby octopus
200g
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Water dropwort or parsley
20g
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Onion, finely chopped
25g
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Carrot, finely chopped
20g
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Eggs
60g
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Minced garlic
15g
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Ginger syrup or candied ginger
15g
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Lemon juice
10g
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Gochujang (Korean red chili paste)
15g
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Sesame seeds
3g
Local Substitutes
Instead of 주꾸미 (baby octopus)
Use: Small octopus or squid
Reason: Similar texture and availability
Instead of 미나리 (water dropwort)
Use: Parsley or celery leaves
Reason: Similar fresh herbaceous flavor
Instead of 생강청 (ginger syrup)
Use: Honey mixed with grated fresh ginger
Reason: Provides sweetness and ginger flavor
Instead of 고추장 (gochujang)
Use: Sriracha mixed with miso paste
Reason: Similar umami and spicy flavor profile
🧑🍳 Cooking Instructions
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1
Separate the octopus head from tentacles and rinse thoroughly under cold water.
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2
Finely chop the octopus tentacles, water dropwort, onion, and carrot.
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3
Mix chopped vegetables with beaten eggs, minced garlic, and ginger syrup.
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4
Stuff the octopus head cavity with the vegetable mixture and secure with toothpicks.
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5
Steam for 15-20 minutes, sprinkling lemon juice halfway through cooking for tenderness.
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6
Combine gochujang, lemon juice, ginger syrup, and sesame seeds to make sauce.
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7
Plate steamed octopus and drizzle with sauce before serving.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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