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
Salt
Method
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.
Cut onion, green onions, and peppers into 2 inch strips.
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.
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.
