Hello everybody, it’s me, Connelly, welcome to our recipe site. Today, we’re going to make a special dish, korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 is one of the most well liked of current viral meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 is something that I have loved my entire life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕:
- Prepare 2 lb frozen octopus
- Make ready 6 shrimps
- Take 1 cup brown rice cake
- Make ready 2 oz brown rice spaghetti
- Make ready 1 onion
- Take 2 sweet bell peppers
- Take 4 green onions
- Take 2 Basil sprigs
- Get 7 garlic cloves
- Get 1/4 cup chilli flake
- Get 1/8 cup honey
- Prepare 2 Tsp soy sauce
- Take 1 Tsp Ginger
Octopus, baby octopus and squid are popular ingredients in Korea. They are most commonly prepared with a spicy gochujang (Korean red chili pepper paste) sauce. In the past, I shared how to make a spicy stir-fried squid dish, ojingeo bokkeum. You can use baby octopus for that recipe as well.
Step by Step 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
Expect the noodles to clump and stick after they're cooked. Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain. Sautéed Shanghai Rice Flour Cake 上海炒年糕. Somehow dressing not enough, dried shrimp la mian were lumped together, glad they came with soup but can be less salty.
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