Fried Octopus
2 Small octopus (about 8 oz ea.)
5 stalks Green onion
1 small red onion,
2 medium Green bell pepper
1 medium Red bell pepper
1 tsp.Cayenne pepper powder
2 TBL Hot pepper soypaste (kochu-jang) (available in Korean stores)
1 TBL Soy sauce
2 tsp. Sesame oil
1 tsp. Sugar
1/2 tsp.Ginger
1 tsp. Sesame seed, roasted
1 TBL oil
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 x 1/2" strips.
3. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger, and salt in a bowl. Add the boiled octopuses, then mix them well.
4. Heat the oil in a skillet, stir-fry the vegetables until almost done. Add the octopus mixture to the
skillet and stir-fry it quickly again to blend flavors and heat the dish through..
5. When serving, sprinkle roasted with sesame seeds.
2 Small octopus (about 8 oz ea.)
5 stalks Green onion
1 small red onion,
2 medium Green bell pepper
1 medium Red bell pepper
1 tsp.Cayenne pepper powder
2 TBL Hot pepper soypaste (kochu-jang) (available in Korean stores)
1 TBL Soy sauce
2 tsp. Sesame oil
1 tsp. Sugar
1/2 tsp.Ginger
1 tsp. Sesame seed, roasted
1 TBL oil
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 x 1/2" strips.
3. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger, and salt in a bowl. Add the boiled octopuses, then mix them well.
4. Heat the oil in a skillet, stir-fry the vegetables until almost done. Add the octopus mixture to the
skillet and stir-fry it quickly again to blend flavors and heat the dish through..
5. When serving, sprinkle roasted with sesame seeds.