This spicy and savory recipe is a perfect balance of heat and umami, packed with fresh vegetables, tender octopus, and a touch of sesame oil. Serve it over warm rice for a satisfying meal.

If you prefer a milder dish, feel free to adjust the amount of gochujang to your liking.

Try this recipe from W Table.

Main ingredients:

  • 8 webfoot octopuses (400 grams)
  • 1 onion
  • 1/4 carrot
  • 1/2 stalk green onion
  • 1 green chile pepper (cheongyang)
  • 1 red chile pepper
  • 2 stalks scallions
  • A handful of samphire
  • 2 bowls rice
  • 1 tablespoon flour
  • 1 tablespoon sesame oil
  • A little sesame seeds
  • An appropriate amount of cooking oil
  • Seasoning ingredients:
  • 3 tablespoons red pepper powder
  • 2 tablespoons gochujang (Korean red chile pepper paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine (mirin)
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1/4 teaspoon ground ginger
  • A little ground pepper

(Serves 2)

Instructions:

Flip the head of the webfoot octopus inside out to remove the ink sac and innards. Scrub the octopus with coarse salt and flour, then rinse thoroughly.

In boiling water, add some rice wine and salt, then blanch the prepared octopus for about 10 seconds.

Cut the octopus into bite-sized pieces and marinate them with the seasoning ingredients.

Slice the onion thickly, and cut the carrot into bite-sized pieces. Diagonally slice the green onion, red chile pepper and green chile pepper. Cut the samphire into bite-sized pieces and wash them well. Finely chop the scallions.

Heat a pan with cooking oil, stir-fry the green onion until fragrant, then add the onion and carrot. Stir-fry briefly, then add the marinated octopus, red chile pepper and green chile pepper. Stir-fry everything quickly until well mixed. Finish by adding sesame oil and sprinkling sesame seeds.

Serve the rice in bowls, top with the stir-fried octopus and samphire, and garnish with chopped scallions and sesame seeds.

[Source: W Table]