Nakji Bokkeum

Ingredients

• Octopus (1 pound, cleaned and cut into bite-sized pieces)
• Onion (1 medium, sliced)
• Carrot (1 medium, julienned)
• Bell pepper (1 medium, sliced (any color))
• Green onions (4, chopped)
• Red chili pepper (1, sliced (optional, for heat))
• Vegetable oil (2 tablespoons)
• Sesame oil (1 tablespoon)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Sugar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Gochujang (Korean red pepper paste) (2 tablespoons)
• Toasted sesame seeds (1 tablespoon, for garnish)

Instructions

1. In a small bowl, combine the gochujang, soy sauce, sugar, minced garlic, grated ginger, and sesame oil. Mix well to create a flavorful sauce and set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat.
3. Add the sliced onion to the pan and stir-fry for 2-3 minutes until slightly softened.
4. Introduce the octopus pieces to the pan, stir-frying for 5-6 minutes until they begin to curl and turn opaque.
5. Pour the prepared sauce over the octopus and stir-fry for an additional 2-3 minutes until the octopus is fully cooked and well-coated in the sauce.
6. Add the chopped green onions, julienned carrot, sliced bell pepper, and optional red chili pepper to the pan. Stir-fry for another 2 minutes until the vegetables are tender-crisp.
7. Remove from heat and garnish with toasted sesame seeds.
8. Serve hot with steamed rice for a complete meal.