Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 4 whole octopus
• 1/2 onion
• 1/3 carrot
• 1 stalk green onion
• 1 Cheongyang chili pepper
• 1 red chili pepper
• a little sesame seeds
• 1/2 paper cup wheat flour
• 1 tablespoon coarse salt
• 1 tablespoon cooking wine
• 2 tablespoons cooking oil
• 1 tablespoon sesame oil
• Starch water: 1 tablespoon potato starch
• Starch water: 1 tablespoon water
• Seasoning: 2 tablespoons gochujang
• Seasoning: 4 tablespoons chili flakes
• Seasoning: 2 tablespoons soy sauce
• Seasoning: 1 tablespoon minced garlic
• Seasoning: 2 tablespoons cooking wine
• Seasoning: 1 tablespoon sugar
• Seasoning: 1 tablespoon oligosaccharide syrup
• Seasoning: a little black pepper

Method

1. Stir all the seasoning ingredients together first and set the sauce aside to mature while the vegetables are cut.
2. Julienne the onion thickly, halve and slice the carrot, cut the green onion into roughly 1 1/2-inch lengths, and slice the Cheongyang and red chilies diagonally.
3. Clean each octopus by removing the innards, eyes and beak, then scrub the bodies with the wheat flour and coarse salt and rinse them clean in cold water.
4. Blanch the octopus in boiling water with the cooking wine for 20 to 30 seconds only, then lift it out at once.
5. Heat the cooking oil in a pan and stir-fry the onion, carrot and green onion until they wilt.
6. Add the matured sauce to the vegetables and stir-fry it until fragrant, then throw in the octopus and chilies and stir-fry quickly over high heat so the octopus stays tender.
7. Drizzle sesame oil over the pan, toss once, and finish with a sprinkle of sesame seeds.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).