How to make it

  • If using frozen octopus, allow to defrost at room temperature until ready for us. Wash and rinse octopus under cold water. Cut the legs/tentacles into 2-3 inch lengths. Cut open head and shave off insides with a knife. Rinse off ink and other remains, cut into strips.
  • Cut all vegetables into 2 or 3 inch strips (see pics above) and set aside until marinade/sauce is made. Save the green onions separately and add near the end of cooking.
  • Prepare and mix all ingredients for sauce in a mixing bowl. For extra spiciness, add extra gochujang (red pepper paste) or chili peppers of your liking.
  • Combine spicy sauce with octopus and marinate for 30~60 minutes. This is an optional step that can be skipped if time is limited.
  • Heat a non-stick pan on a medium high heat, cook for about 10 minutes or until vegetables are tender. Octopus cook fairly quickly, so there is no need to worry about undercooking them.
  • Garnish with sesame seeds and/or green onion. Serve with somyeon or warm rice and enjoy!

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