总是吃完了觉得可以才想起来记录…所以照片永远是吃了一半的丑状😂
| Salt | 1tsp |
| Sugar | 2tsp |
| Gochujang | 1tbsp |
| Korean chilli flakes | 3tbsp |
| Red onion | 1/2, roughly chopped/sliced |
| Ginger | finely chopped to 1tbsp |
| Garlic | 2-3 cloves, chopped |
| Spring onions | 1 sprig, chopped |
| Sesame oil | 1 tbsp |
| Soy sauce | 2 tbsp |
| Oil | 1tbsp |
| Rice wine or sake/mirin | 2 tbsp |
| Toasted sesame seeds | 1 tsp |
| Optional: carrot | Handful, shredded or sliced |
| Red pepper (slender type) | 1, chopped |
| Green pepper (slender type) | 1, chopped |
In a bowl, make sauce: 3 tbsp gochugaru chilli flakes 1 tbsp gochujang 2 tbsp garlic 1 tbsp ginger 2 tbsp rice wine 2 tbsp soy sauce 1 tbsp sesame oil 2 tsp sugar 1 tbsp water
Clean the octopus/squid Slice the octopus: separate the tentacles and slice the head in half or cut to large pieces of about 3x3 cm2. Blench the seafood for 1min in boiling water, drain. Chop red and green peppers, spring onions and half a red onion.
Heat up a non stick pan with a tablespoon of oil and add the sauce made from step 1. Retain the bowl. In a separate pan, fry onions garlic and ginger for 1-2 minute in low-medium heat. Add the spring onions, red and green peppers. Turn heat to high. Add the sauce and the octopus and cook for 1-2 minutes. Meanwhile, mix 1 tsp of corn flour or sweet potato flour with 3-4 tbsp water and add to the stir fry. Mix well and plate up! Finish with some toasted sesame seeds. If you fancy, toast some rice in a small hot pan, crush in pestle and mortar and add a tbsp on top. The dish goes very well with rice or plain boilEd potatoes.
