Desserts, Drinks & Baking

Octopus Hot Bar with Hijiki

Name: Octopus Hot Bar with Hijiki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Octopus; 5 g Hijiki seaweed (tot); 20 g Potato; 5 g Carrot; 5 g Onion; 20 g Korean 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

Fish-cake-style bars of blended blanched octopus, onion and potato mixed with chopped hijiki and carrot and Korean wheat flour, pan-fried and skewered, served with ketchup and honey mustard. Adjust with flour and water if the mixture doesn't hold; you can shape them any way you like.

📝 Step-by-Step Instructions

Clean and blanch the octopus.

Cut the onion and potato into pieces and finely chop the hijiki and carrot.

Blend the blanched octopus, onion and potato.

Mix the blended mixture with the hijiki, carrot, flour, garlic and pepper, knead and shape into rectangles.

Pan-fry in brown rice oil, then thread onto skewers.

Serve with ketchup and honey mustard sauce.

📊 Nutrition Facts (per serving)

191.5Calories (kcal)

22.3 gCarbs

11 gProtein

6.7 gFat

324.6 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.