Ingredients

• 4 bowls white rice (920 g)
• 2 octopuses (500 g)
• 4 green chili peppers
• 1 red chili pepper
• 1/2 onion (100 g)
• 2 green onions
• 1 tsp sesame seeds
• 1 tbsp cooking oil
• 1 tbsp gochujang
• 2 tbsp red pepper powder
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp water
• 1 tbsp rice wine
• 1 tbsp minced garlic
• 1/2 tbsp minced ginger
• 1/2 tbsp sesame oil
• salt, pepper, as needed

Instructions

1. Remove the ink sac from the octopus, rub it with salt, rinse in water, blanch it in boiling water, and cut it into 4 cm pieces.
2. Slice the onion thinly, and cut the chili peppers and green onions diagonally.
3. Mix the gochujang with the remaining ingredients to make the stir-fry sauce.
4. Toss the cleaned octopus with the sauce.
5. Heat the cooking oil in a pan and stir-fry the onion over medium heat until translucent. Add the seasoned octopus and onion and stir-fry.
6. When the octopus is about halfway cooked, add the prepared chili peppers and green onions and continue stir-frying. Adjust seasoning with salt and pepper if needed.
7. Place the rice on a large plate, spoon the octopus stir-fry on one side, and sprinkle with sesame seeds.