Photo: Korea Ministry of Food and Drug Safety

Octopus Hot Bar

Name: Octopus Hot Bar
Cuisine: South Korea
Ingredients: 50 g octopus; 5 g tot (hijiki seaweed); 20 g potato; 5 g carrot; 5 g onion; 20 g Korean-grown wheat flour; 2 g minced garlic; 0.1 g ground black pepper; 5 g tomato ketchup; 5 g honey mustard sauce; 5 g brown rice oil

문어핫바

Dessert · Grilled

DessertsCourse

192kcal · per serving

Not spicySpice

No pork

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Recipe

Octopus Hot Bar

Not spicyNo porkNo meat or alcoholContains: gluten, shellfish

Ingredients Tap an ingredient to check it off

Servings1

octopus문어
50 g
tot (hijiki seaweed)톳
5 g
potato감자
20 g
carrot당근
5 g
onion양파
5 g
Korean-grown wheat flour우리밀가루
20 g
minced garlic다진 마늘
2 g
ground black pepper후춧가루
0.1 g
tomato ketchup토마토케첩
5 g
honey mustard sauce허니머스터드소스
5 g
brown rice oil현미유
5 g

Nutrition per serving

192kcal

22.3gCarbs

11gProtein

6.7gFat

324.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blanch the cleaned octopus.
Cut the onion and potato into suitable sizes and finely mince the tot and carrot.
Put the blanched octopus, onion, and potato in a blender and blend.
Add the wheat flour, minced garlic, and black pepper to steps 2 and 3, knead the dough, and form rectangular shapes.
Heat brown rice oil in a pan, pan-fry the octopus mixture from step 4, and thread onto skewers.
Serve with tomato ketchup and honey mustard sauce.

💡 TipIf the octopus dough does not hold together, adjust the consistency with flour and water. You can make the hot bars in various shapes.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.