Entree: North Korea – North Korean Coastal Cuisine – 문어 비빔밥 ➤ Muneo Bibimbap (Mixed rice bowl topped with seasoned sautéed octopus and assorted vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) octopus, cleaned and roughly chopped
- 4 cups (760 g) cooked short-grain white rice (hot)
- 4 large eggs, approx. 200 g total
- 2 tbsp (30 ml) sesame oil, divided
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) gochujang (Korean chili paste)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice wine or mirin
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) toasted sesame seeds
- 1 clove garlic, minced (about 5 g)
- 1 tsp (5 g) grated ginger
- 1 small carrot, julienned, about 4 oz (115 g)
- 1 small zucchini, julienned, about 6 oz (170 g)
- 4 oz (115 g) fresh spinach, blanched and squeezed dry
- 1 cup (120 g) mung bean sprouts, blanched and lightly seasoned with salt
- 4 shiitake mushrooms or 4 oz (115 g) button mushrooms, sliced and sautéed
- 2 scallions, thinly sliced (about 20 g)
- 2 tbsp (30 ml) toasted sesame oil for finishing
- Salt and freshly ground black pepper to taste

Instructions

1. Make a quick octopus sauce: in a small bowl mix gochujang, soy sauce, rice wine, sugar, minced garlic, and grated ginger until smooth. Set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add the chopped octopus and sauté 2–3 minutes until it firms but is not overcooked. Add half the prepared sauce and cook 1–2 more minutes until octopus is glossy and well coated. Remove from heat and toss with 1 tsp (5 ml) sesame oil and a pinch of pepper.
3. In separate small pans or one pan in succession, prepare the vegetables: heat remaining 1 tbsp (15 ml) vegetable oil and quickly sauté carrot and zucchini until just tender, about 2–3 minutes each; season lightly with salt. Sauté mushrooms until browned. Blanch spinach and bean sprouts briefly, then season each lightly with salt and a drop of sesame oil.
4. Fry the eggs sunny-side up in 1 tbsp (15 ml) sesame oil until whites are set but yolks remain runny (or to preferred doneness).
5. To assemble, divide hot cooked rice among 4 bowls. Arrange portions of octopus, carrot, zucchini, mushrooms, spinach, and bean sprouts in sections on top of the rice. Place a fried egg in the center of each bowl.
6. Drizzle each bowl with 1/2 tbsp (7 ml) toasted sesame oil, sprinkle with toasted sesame seeds and sliced scallions, and pass extra gochujang at the table. Mix thoroughly before eating so the sauce coats rice and vegetables.