|half of sth|
light soy sauce
Korean spicy sauce
|2 large spoons|
How to make spicy octopus with rice
Clean up the octopus and blanch it, then remove it from the cold water (over cold water octopus is more Q)
Two spoonfuls of Korean spicy sauce + some chili powder (add more if you like spicy) + ginger and garlic powder + some wine + some light soy sauce Mix well.
Sauté the sliced onions in a frying pan.
Pour in the sauce from step 2 and heat over low heat until boiling, adding a little water or wine if too dry.
Add the blanched octopus, stir-fry until evenly colored and then turn off the heat (octopus should not be stir-fried for too long, will be too old to bite)
Plate it up, sprinkle it with sesame seeds, it’ll be worth more.