Ingredients
- 1kg raw octopus
- Flour for sprinkling
- 1 onion
- 4 spring onions
- 4 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 cups white rice
- Radish Kimichi
- Sea Salt Flakes
- Spice Mix:4 tablespoons Lee Kum Kee soy sauce
- 2 tablespoons chili pepper powder
- 2 tablespoon gochujang paste
- 4 tablespoons green plum extract or 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 2 tablespoons grated garlic
Method
- Sprinkle octopus with flour and rub vigorously to remove any sliminess. Rinse off flour with water.
- Place octopus on pressure cooker. Cover with water and add a small hand full of sea salt. Cook for 15 minutes. Allow to cool in water. Then slice into small pieces.
- Rinse rice and cook with favourite method.
- Cut the onion in half and slice into 6 wedges. Cut spring onions into 10 cm pieces.
- Heat the vegetable oil in a frying pan, add the spring onions and stir-fry briefly to make spring onion oil. Add the onion wedges and all the spice mixture ingredients, and stir-fry over medium heat.
- Add the octopus and stir-fry until hot. (Be careful not to over-cook)
- Turn off the heat and drizzle in the sesame oil. Mix rapidly and arrange contents on a bed of rice. Serve with radish kimichi.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce