Nakji Bokkeum

Ingredients

• Toasted sesame seeds - 1 tablespoon, for garnish
• Red chili pepper - 1, thinly sliced (optional for extra spiciness)
• Bell pepper - 1 small, thinly sliced
• Carrot - 1 small, julienned
• Green onions - 2 stalks, chopped
• Onion - 1 medium, thinly sliced
• Vegetable oil - 2 tablespoons
• Sesame oil - 1 tablespoon
• Ginger - 1 teaspoon, grated
• Garlic - 3 cloves, minced
• Sugar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Gochujang (korean red pepper paste) - 3 tablespoons
• Octopus - 500 grams, cleaned and cut into bite-sized pieces

Instructions

1. In a bowl, mix together gochujang, soy sauce, sugar, minced garlic, grated ginger, and sesame oil to make the sauce.
2. Heat vegetable oil in a large pan or wok over medium-high heat.
3. Add the sliced onion and stir-fry for 2-3 minutes until slightly softened.
4. Add the octopus pieces to the pan and stir-fry for 5-6 minutes until they start to curl and turn opaque.
5. Pour the sauce over the octopus and stir-fry for another 2-3 minutes until the octopus is fully cooked and coated in the sauce.
6. Add the chopped green onions, julienned carrot, sliced bell pepper, and red chili pepper (if using) to the pan. Stir-fry for an additional 2 minutes.
7. Remove from heat and garnish with toasted sesame seeds.
8. Serve hot with steamed rice.