Ingredients
3 octopuses
20 shishito peppers
A handful of oyster mushrooms
1/4 cup flour
1 tablespoon coarse salt
Sesame seeds for garnish
Cooking oil as needed
10 skewers
Sauce Ingredients
3 tablespoons gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon soy sauce
1 tablespoon mirin (cooking wine)
1 tablespoon corn syrup
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon chopped green onion
1/2 tablespoon minced garlic
A pinch of ginger powder
Sesame seeds as needed
A pinch of black pepper
(10 Skewers)
Instructions
Clean the octopuses by removing the intestines and ink, then rub them with coarse salt and flour to remove any impurities. Rinse well, then blanch them briefly in boiling water with a pinch of salt.
Make horizontal cuts along the back of the octopus tentacles to help the sauce penetrate better, and cut into 6-centimeter pieces.
Blanch the oyster mushrooms briefly in boiling water, then rinse under cold water and drain. Poke 2-3 holes in each shishito pepper with a skewer to allow the sauce to soak in.
In a bowl, mix all the sauce ingredients thoroughly. (Tip: You can substitute shishito peppers with green onions if preferred.)
Thread the skewers in the order of octopus, oyster mushroom, shishito pepper and then repeat. Brush the skewers with the sauce on both sides.
Heat a pan with a little oil and cook the skewers over medium-low heat, brushing additional sauce on both sides as they cook.
Trim the sharp ends of the skewers, place the skewers on a plate, and sprinkle sesame seeds on top.
[Source: W table]
