Ingredients:
- 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
Cooking Time : 25 mins, Total Calories : 450 kcal, Serving Size : 4
Procedure:
1. 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.
2. Cut onion, green onions, and peppers into 2 inch strips.
3. 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.
4. 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.
5. When serving, sprinkle roasted sesame seeds.
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