Gastronomixs

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.

Korean octopus

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Ingredients

500

g

octopus tentacles, cooked

100

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.

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