Savory octopus gets a spicy makeover, drenched with decadent sauce!
long arm octopus
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
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.
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.
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!