Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 300grams baby octopus, cleaned by your fishmonger
- 1 medium onion, peeled and sliced
- 1 large carrot, finely sliced
- 100grams oyster mushrooms, sliced
- 2 spring onions, sliced in half and lengthways
- 1tablespoons sesame oil
- 1 medium red chilli, finely sliced
- 3 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and minced
- 1tablespoons gochujang paste
- 1teaspoons mirin
Description
Fiery gochujang gives this Korean-style octopus a real kick.
Method
Step 1 of 3
Place the octopus in a large pan of boiling water and blanch for 2-3 minutes, then drain. Chop into smaller pieces if necessary.
Step 2 of 3
Mix the ginger, garlic, gochujang and mirin in a bowl.
Step 3 of 3
Heat a large non-stick pan on the highest heat and cook the onion, mushrooms and carrot for 3 minutes. Add the octopus and gochujang mix and cook for 2-3 minutes. Stir in the spring onions and chilli and cook for 2 minutes. Serve with rice or noodles, if desired.
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