Korean octopus
This preparation can be served as a dish on its own but is also a way to add flavour to the meat of the octopus.
Makes 500g.
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Ingredients
|
500 |
g |
octopus tentacles, cooked |
|
100 |
g |
onion |
|
100 |
g |
carrot |
|
1 |
stalk |
spring onion |
|
1 |
|
red chilli pepper |
|
50 |
g |
Korean red chilli paste |
|
10 |
g |
Korean red chilli powder |
|
3 |
cloves |
garlic, roughly chopped |
|
15 |
ml |
mirin |
|
15 |
ml |
soya sauce |
|
15 |
g |
granulated sugar |
|
As needed: |
|
sunflower oil |
|
As needed: |
|
water |
|
As needed: |
|
black sesame seeds |
Preparation method
- Cut the tentacles into pieces of approximately 2cm.
- Clean the vegetables.
- Chop the onion into fine rings.
- Julienne the carrot and the spring onion and finely chop the red chilli pepper.
- To make the sauce, mix the remaining ingredients except for the sunflower oil and sesame seeds.
- Heat the oil in a pan and gently fry the carrot and spring onion until soft.
- Add the octopus, red chilli pepper, and spring onion.
- Stir fry for about two minutes until they are properly heated.
- Add the sauce and briefly heat.
- If the sauce is too thick you can always add a little water.
- Sprinkle over the black sesame seeds.
Serving suggestions
- Serve with noodles and pickled vegetables.
- As a component in a composition with white rice, carrot, spring onion, and chilli pepper.
- Delicious as lunch or as a snack served on a steamed bao bun.