korean

Stir Fried Octopus with Garlic and Perilla Leaves

Name: Stir Fried Octopus with Garlic and Perilla Leaves
Yield: 1 serving
Cuisine: korean
Ingredients: 337 g baby octopus, cleaned; 31 g perilla leaves, sliced; 31 g gochujang; 18 g soy sauce; 21 g rice syrup (or corn syrup); 5 g gochugaru (Korean red pepper flakes); 15 g garlic, minced; 15 g neutral cooking oil; 9 g toasted sesame oil

This stir-fried dish pairs baby octopus, cleaned with perilla leaves, sliced, garlic, minced and gochujang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

36 g Carbohydrates

30 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

337g baby octopus, cleaned 310 kcal
31g perilla leaves, sliced 6 kcal
31g gochujang 64 kcal
18g soy sauce 13 kcal
21g rice syrup (or corn syrup) 18 kcal
5g gochugaru (Korean red pepper flakes) 2 kcal
15g garlic, minced 22 kcal
15g neutral cooking oil 133 kcal
9g toasted sesame oil 80 kcal

Cooking instructions

baby octopusgochujangsoy saucerice syrup (or corn syrup)gochugaru (Korean red pepper flakes)garlic
Pat the octopus dry. Mix gochujang, soy sauce, rice syrup, gochugaru, and minced garlic in a bowl to make a quick sauce.
baby octopus
Heat oil in a wok or skillet over high heat. Add octopus and stir-fry 60 to 90 seconds until it just starts to curl.
baby octopussoy sauce
Add the sauce and keep stir-frying 1 to 2 minutes until glossy and the octopus is cooked through.
perilla leavestoasted sesame oil
Turn off the heat, toss in perilla leaves quickly, then drizzle sesame oil. Serve immediately.