Ingredients

Steps

• Clean and rinse the octopus in cold water and remove the beak.
• Mix grated ginger, garlic, gochujang, soy sauce, gochugaru, golden syrup, and mirin in a bowl.
• Blanch the octopus in boiling water for 1.5 minutes and then drain.
• Place octopus in ice water, drain once cool, and remove the skin.
• Cut octopus into bite-sized pieces.
• Heat oil in a wok and fry the onion for 2 minutes.
• Add the octopus and spice paste and cook for 1 minute.
• Add mushrooms and cook for another minute.
• Add spring onions, chillies, and sesame oil, then sprinkle with sesame seeds and serve.