2 tbsp gochugaru Crushed Red Chili Pepper
1 tbsp Df Sweet Soy Sauce
2 tbsp Df Pure Sesame Oil
(optional) Joyluck Whole Shiitake Mr
1 tbsp (garnish) Jhc White Sesame Seed
1 lb octopus, de-gutted and cleaned
1 small onion, sliced into strips
2 green onions, cut into 2-inch pieces
2 red or green chili peppers, sliced diagonally
2, 3 tbsp gochujang (red pepper paste)
3, 4 garlic cloves, finely minced
somyeon (thin noodles; optional)
(garnish) green onion
If using frozen octopus, allow to defrost at room temperature until ready for us. Wash & rinse octopus under cold water.Cut legs/tentacles into 2-3" lengths. Cut open head & shave off insides with knife.Rinse off ink & other remains, cut into strips.
Cut all vegetables into 2 or 3 inch strips (see pics above) and set aside until marinade/sauce is made. Save the green onions separately and add near the end of cooking.
Prepare and mix all ingredients for sauce in a mixing bowl. For extra spiciness, add extra gochujang (red pepper paste) or chili peppers of your liking.
Combine spicy sauce with octopus and marinate for 30~60 minutes. This is an optional step that can be skipped if time is limited.
Heat a non-stick pan on a medium high heat, cook for about 10 minutes or until vegetables are tender. Octopus cook fairly quickly, so there is no need to worry about undercooking them.
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