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Savory octopus gets a spicy makeover, drenched with decadent sauce! HTC_낙지볶음_900_01Ingredients (serving 2) long arm octopus 1/2ea onion 1stem scallion 1cup Cabbage Hot pepper 1tbsp sesame oil 2tbsp Chili oil Sauce : 3tbsp Korean red pepper flakes, 2tbsp soy sauce, 1tbsp mirin, 1tbsp gochujang, 1tbsp sugar, 1tbsp minced garlic, 1tsp ginger power or minced ginger, 1/2tbsp corn syrup, pepper Optional : sesame seed, somen noodles HTC_낙지볶음_900_03 1. Remove guts from fresh octopus and rub them with flour and kosher salt. Rinse in cold water and blanch in boiling water for 3-5 minutes. In the meanwhile, slice cabbage, onion, scallion, and hot peppers. Make the sauce by mixing all the sauce ingredients. HTC_낙지볶음_900_05 2. Heat up a pan. Add chili oil and stir-fry the sauce until you smell them toasted. Add the onion and cabbage. When the onion is turning transparent, add octopus, scallion, and pepper. Stir-fry quickly. If you wait longer than 5 minutes, the octopus can be tough and less chewy. Turn off the heat and add sesame oil. HTC_낙지볶음_900_07 3. Garnish with scallion and sesame seeds. Serve with somen noodles or a bowl of rice. This chewy, spicy and mouth-watery dish will release your stress and bring appetite in the spring! KVD_나가사키짬뽕_HTC_Final_900_12_02