Rice Dishes

Baby Octopus & Barley Porridge

Name: Baby Octopus & Barley Porridge
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Baby octopus (jukkumi); 10 g All-purpose flour (for cleaning); 100 g Barley; 10 g Water dropwort (minari); 20 g Carrot; 20 g Onion; 5 g Sesame oil; 400 g Broth; 20 g Low-sodium cheese; 100 g Milk; 5 g Low-sodium soy sauce

주꾸미보리죽

A chewy, creamy porridge of barley, baby octopus and vegetables simmered in broth and finished with milk and low-sodium cheese. Barley and octopus add texture, and the cheese seasons it so no extra salt is needed.

📝 Step-by-Step Instructions

Wash the barley, cover with plenty of water and soak for about 30 minutes.

Massage the baby octopus with flour, then rinse it clean.

Blanch the octopus briefly and chop coarsely.

Coarsely chop the water dropwort, carrot and onion.

Heat sesame oil in a pot, stir-fry the octopus first, then add the soaked barley and stir-fry, and add the chopped vegetables.

Add the broth and simmer, stirring gently with a wooden spoon. When the porridge comes together, add the milk, cheese and a little soy sauce and bring to a boil once more.

📊 Nutrition Facts (per serving)

327.4Calories (kcal)

48.7 gCarbs

21.8 gProtein

5 gFat

172.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.