Chop the kimchi finely, about 1 cup using a paper cup as reference.
Prepare anchovy-kombu broth by adding 5 dried anchovies and 2 pieces of kombu to boiling water.
Cut the green chili pepper in half and chop it finely.
Add 1/2 tablespoon of salt to boiling water, then blanch the cleaned octopus for 20 to 30 seconds. Remove, cool slightly, then chop finely.
Heat 2 tablespoons of toasted sesame oil in a pan, add chopped green onion, and stir-fry over low heat until the onion's aroma fades.
Add the chopped kimchi, 2 tablespoons red pepper powder, 1 tablespoon light soy sauce, 1 tablespoon anchovy sauce, and 1 tablespoon minced garlic. Stir-fry over low heat until the kimchi's aroma fades.
Add the prepared anchovy-kombu broth and 1 bowl of instant rice to the stir-fried mixture, then bring to a boil.
Once boiling, add the blanched and chopped octopus and green chili pepper, simmer briefly, then sprinkle with 1 tablespoon sesame seeds and a little seaweed powder to finish.
Chop the kimchi finely and make broth using dried anchovies and kombu.
Sauté green onion and chopped kimchi in toasted sesame oil over low heat, then add ground pork and seasoning ingredients.
Add broth, instant rice, and octopus to the sautéed mixture and cook until done.
Cooking tips 💡
For best flavor, thoroughly sauté the green onion and chopped kimchi in toasted sesame oil over low heat until their aromas fade, allowing the deep umami of the kimchi to fully develop.
Ttukdak Hyung's Beef Short Rib and Squid Stir-Fry
Enjoy a spicy, savory stir-fry of chewy squid, rich beef short ribs, and crisp cabbage with a fiery chili sauce for a bold, refreshing bite.