Nakji-deopbap, Spicy Stir-fried Octopus with Rice, 章鱼盖饭, 章魚蓋飯, テナガダコ丼, 낙지덮밥 Leave a comment

This dish is made by stir-frying sliced onion and carrots along with sauce over high heat in an oiled pan. Bite-sized pieces of octopus are then added to the half-cooked vegetables. It is served with cooked rice.

平底锅中倒入适量的油烧热,将洋葱、胡萝卜等蔬菜及调味酱放入锅内,大火翻炒至半熟后,倒入切成适当大小的章鱼继续翻炒,炒熟后放在米饭上面。

在熱鍋裡放入章魚和各種蔬菜後,用辣味調味醬拌炒後,鋪在米飯上吃。

フライパンに油をひき、たまねぎや人参などを入れ、強火でヤンニョムジャン(たれ)と一緒に炒める。野菜に半分くらい火が通ったら、適当な大きさに切ったテナガダコを入れて炒め、それをご飯の上にのせて食べる。

Ingredients (serve 4)
2 cups cooked rice (1 lb, 500g), 4 tablespoons water, 3 cups water (750ml)

Preparation
1. Spread evenly the cooked rice in a skillet. Sprinkle 4 tablespoons water evenly.
2. Press down the cooked rice with a wooden spoon over low heat. When the bottom of cooked rice is golden brown, turn it over and brown the other side.

Cooking
In a medium saucepan, add the browned rice (nurungji ) and 3 cups water. Bring to boil over high heat. Once the saucepan boils, reduce the heat to medium and cook until the rice is soft.

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