Spicy Stir-Fried Small Octopus with Vegetables

What you need

• 400 g (14 oz) small octopus, nakji, 2 whole, cleaned
• 2 tbsp plain flour, for scrubbing the octopus
• 1 onion, sliced into half-moons
• 1 small carrot, thinly sliced
• 2 scallions, cut into 4 cm (1 1/2 in) lengths
• 1 long green chili, sliced, Korean cheongyang or similar
• 4 cloves garlic, minced
• 1 tbsp neutral oil
• 3 tbsp gochugaru, Korean chili flakes
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine
• 1 tbsp toasted sesame oil
• 1 tsp sesame seeds
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Cut open each octopus head, pull out the innards and remove the eyes and the hard beak at the base of the tentacles.

2. 2

   Rub the octopus with the flour for 1-2 min, squeezing the tentacles, then rinse under cold running water until it runs clear.

3. 3

   Bring a pot of water to a rolling boil and fill a bowl with ice water.

4. 4

   Blanch the octopus for 30-40 sec, just until the tentacles curl and turn opaque, then plunge it into the ice water.

5. 5

   Cut the octopus into 5 cm (2 in) pieces and pat dry.

6. 6

   Stir the gochugaru, gochujang, soy sauce, sugar and rice wine together in a small bowl to make the sauce.

7. 7

   Heat the oil in a wide pan over high heat. Add the garlic and stir for 15-20 sec until fragrant.

8. 8

   Add the onion and carrot and stir-fry for 2 min until the onion starts to turn translucent.

9. 9

   Pour in the sauce and stir for 20 sec until it bubbles and darkens.

10. 10

    Add the octopus, scallions and chili. Toss over high heat for 1-2 min, until the octopus is coated and cooked through. Longer cooking makes it tough and watery.

11. 11

    Turn off the heat, drizzle with the sesame oil and sprinkle with the sesame seeds.

12. 12

    Serve right away over hot rice.

Imported from m.10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.