Stir-Fried Small Octopus
A Korean recipe for Stir-Fried Small Octopus.
JapaneseChickenIntermediate45 minBy Northstar
Ingredients
Servings
4
- Small octopus (about 8 oz), 2
- Onion, 1 stalk
- Green onion, 5 stalks
- Green pepper, 2
- Red pepper, 2
- Hot pepper powder, 1/2 tb
- Hot pepper soypaste (kochu-jang), 2 tbs (available in Korean stores)
- Soy sauce, 1 tb
- Sesame oil, 1/2 tb
- Sugar, 1 ts
- Ginger juice, 1/2 ts
- Sesame seed, roasted, 1 ts
- Salad oil, 1 tb
Instructions
- 1
Salt 1. Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly. 2. Cut onion, green onions, and peppers into 2 inch strips. 3. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well. 4. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again. 5. When serving, sprinkle roasted sesame seeds.
Tags
saladkorean-food