Nakji Bokkeum(sp?) (Spicy Stir Fried Octopus)
1 lb octopus
1/2 white or yellow onion
2 fresh chili or jalapeño peppers
1 small carrot
1 small red or green bell pepper
4 to 6 shiitake or one cluster (1/2 cup) coral mushroom
1 tablespoon sesame cooking oil
Stir Fry Sauce
2 1/2 tablespoon gochujang (Korean chili paste)[substitute]
2 tablespoon fine ground chili powder
1 tablespoon soy sauce
1 tablespoon sesame oil
5 cloves fresh garlic
1 tablespoon sesame seeds
2 green onions
Wash octopus well in cold water.
Cut tentacles from head, then cut into 2 1/2 inch sections.
Open head and remove the insides.
Cut head into equal sized strips (quarters or eighths).
Wash carrot and thinnly slice.
Cut onion in half from top to bottom, then thin slice (about 1/8 inch thick).
Remove stem from chili/jalapeño peppers, cut in half from top to bottom, and slice into thin slivers.
Cut bell pepper in half from top to bottom, then thin slice into strips.
Thin Slice mushrooms.
Crush or mince garlic into a medium mixing bowl.
Add the rest of the sauce ingredients and mix well.
Let stand at least fifteen minutes.
Add octopus to sauce and let stand for fifteen to twenty minutes.
Heat a stir fry pan over high heat.
Reduce heat to medium.
Quickly add sesame cooking oil and carrot.
Stir fry for two minutes.
Add onion and peppers and stir fry for one minute.
Add all other ingredients and stir fry for about five minutes (Octopus sections should curl somewhat).
Serve hot with sticky rice and ban chan.