Servings: 2 servings
Calories: 346kcal
Ingredients
- 1 pound baby octopus cleaned
- 2 tablespoons coarse salt for cleaning
- 1/2 small onion sliced
- 1/2 small cabbage wedge cut into squares
- 2 scallions cut into 2-inch pieces
- 1 tablespoon avocado oil
- Sauce: 2 tablespoons gochugaru, 1 tablespoon Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 1 tablespoon soy sauce, 1 tablespoon allulose, 3 cloves garlic minced, 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Rub the octopus with the coarse salt for 2 minutes to remove the slime, then rinse well. Cut into bite-size pieces.
- Bring a pot of water to a boil and blanch the octopus for 30 seconds. Drain immediately. This keeps it from releasing water into the sauce.
- Stir together all the sauce ingredients.
- Heat the oil in a wok over high heat. Add the onion and cabbage and stir-fry for 2 minutes.
- Add the octopus and sauce and stir-fry for 2 to 3 minutes, just until everything is glossy and coated. Add the scallions, toss, and turn off the heat. Finish with sesame oil and seeds.
Notes
Overcooked octopus turns rubbery, so the total time in the wok after blanching should be no more than 3 minutes. If you cannot find baby octopus, use regular octopus tentacles cut into pieces.
Chef's Tip: Make it a meal the Korean way: add a few slices of pork belly to the wok first for jjukkumi samgyeop, a hugely popular combination.
Keto Swap: The sauce usually includes sugar or corn syrup. Allulose gives the same glossy coating. The nutrition uses the Chapter 10 keto paste; store-bought gochujang adds about 4 grams of net carbs per serving.
Success Tip: This dish is very spicy. For a milder version, halve the gochugaru and add a little extra soy sauce.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 346kcal | Protein: 37g | Fat: 14g | Fiber: 4.6g
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