Octopus pot rice is a delightful comfort dish combining tender, succulent octopus with rice, infused gently with the umami flavor of kelp and radish. Cooked slowly to perfection, the octopus becomes tender, complementing the subtle sweetness of radish and aromatic perilla leaves. Finished with a vibrant soy-based sauce enriched with garlic, sesame oil, and spicy green chilies, this pot rice is topped elegantly with finely grated boiled egg yolks. A wholesome and flavorful meal perfect for sharing, this dish warmly invites you to savor traditional Korean culinary charm.
Try this recipe from W Table.
Main ingredients:
200 grams boiled octopus
2 cups (300 grams) rice
2 cups water
100 grams radish
3 perilla leaves
1 tablespoon cooking wine (mirin)
1 piece kelp
2 boiled eggs (optional)
Seasoning ingredients:
3 tablespoons soy sauce
1 tablespoon cooking wine (mirin)
1 teaspoon minced garlic
2 tablespoons chopped spicy green chile pepper (cheongyang)
1 tablespoon sesame oil
1 tablespoon plum syrup (can substitute with oligosaccharide syrup)
A little sesame seeds
A little ground pepper
(Serves 2-3)
Instructions:
Rinse the rice and soak it for 30 minutes, then drain it in a strainer. (Tip: You can mix in glutinous rice for a chewier texture if desired.)
Cut the octopus into bite-sized pieces, dice the radish into small cubes, and julienne the perilla leaves. (Tip: Freezing the octopus for about 1 hour makes it easier to slice.)
In a pot, add the soaked rice, kelp, octopus and radish, then pour in the water. Cover and cook over medium heat until the water boils. Once boiling, reduce to low heat and cook for 10-15 minutes.
Turn off the heat and let the rice rest for 5 minutes. Push the egg yolks through a fine sieve. Mix the seasoning ingredients in a small dish.
Serve the pot rice topped with egg yolks, perilla leaves and enjoy it with the soy sauce mixture on the side. (You can also use a rice cooker for this recipe.)
[Source: W table]
