Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Thaw octopus one day ahead in your fridge. ASMR SPICY SEAFOOD NOODLES OYSTER OCTOPUS SCALLOP MUSSEL CUTTLEFISH ENOKI MUSHROOMS Eating Sounds. ASMR BABY SQUID, SEA PINEAPPLE 꼴뚜기, 멍게회 먹방 NO TALKING EATING SOUNDS MUKBANG KOREAN.
Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕:
- Prepare 2 lb frozen octopus
- Take 6 shrimps
- Take 1 cup brown rice cake
- Make ready 2 oz brown rice spaghetti
- Get 1 onion
- Make ready 2 sweet bell peppers
- Get 4 green onions
- Take 2 Basil sprigs
- Get 7 garlic cloves
- Get 1/4 cup chilli flake
- Prepare 1/8 cup honey
- Get 2 Tsp soy sauce
- Take 1 Tsp Ginger
Spicy Korean Noodles are also known as Japchae. They're made using a combination of Korean stir-fried noodles and mix of vegetables. · This spicy red noodle soup, jjambbong (also spelled jjamppong), is one of the most popular Korean-Chinese dishes, alongside another noodle dish called jajangmyeon (noodles in black bean sauce). Adapted for Korean taste by early Chinese immigrants to Korea, Korean-Chinese cuisine. Expect the noodles to clump and stick after they're cooked.
Steps to make Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕:
- Thaw octopus one day ahead in your fridge. Remove their all internal organs and eyes using a pair of scissors. Massage at least 15 minutes of octopus with 1 Tsp of salt and 2 Tsp of white flour. This step is very important to loosen up the muscle of the octopus, making it so tasty. Rinse with water to clean them up.
- Bring a large pot of water into a roll boil. Blanch octopus in the water for 10 seconds. Chill them in cold water. Slice them into bite size. Set aside.
- Blanch shrimps in the same pot for 10 seconds. Chilli and set aside.
- Cook paste according to the package by reducing 2 minutes. Blanch rice cake for 5 to 15 seconds depending on the sizes until soft. Set aside.
- Mince garlic cloves and Ginger; slice onions, bell peppers, green onions and basil
- Prepare the sauce by mixing chill flake, honey and soy sauce in a small bowl.
- Heat up the wok, add 2 Tsp olive oil. Sauté onion, garlic, bell peppers and green onions until aromatic. Dump in octopus and shrimps as well as spaghetti and rice cake. Pour the sauce into the wok. Stir and cook until the sauce is well coated all ingredients.
- Serve hot
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain. You can use the same recipe with squid, octopus (larger), baby octopus (jookoomi in Korean) and shrimp. See tips below for ingredient variations. It creates a perfect harmony out of the two things I love most, seafood and spiciness.
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