Fiery octopus (Ojingeo bokkeum)

1. 1

   Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you).

2. 2

   For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside.

3. 3

   Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces.

4. 4

   Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve.

1 serving ≈ 290 g

Nutrition values are estimates. - means data is unavailable.