Korean Spicy Webfoot Octopus Stir-Fry

Clean 300 g of webfoot octopus by removing the innards from inside the head, then rub well with coarse salt.

When the slippery coating loosens, rinse several times in cold water and drain thoroughly.

Blanch the octopus very briefly in boiling water, then lift it out right away.

Stop as soon as the outside begins to curl slightly, because this short step reduces later stir-fry time and prevents toughness.

Mix 3 tablespoons gochujang with gochugaru, soy sauce, sugar, minced garlic, and part of the sesame oil.

Coat the blanched octopus evenly and let it sit briefly so the seasoning clings before it hits the pan.

Slice half an onion into thick pieces and cut one green onion on the bias.

Heat the pan fully over high heat, add oil, and stir-fry the onion first until the edges turn glossy and sweet.

Before the onion turns fully translucent, add the seasoned octopus and toss quickly over maximum heat.

Keep the stir-fry within two minutes so the octopus stays springy and the sauce does not release too much liquid.

Add the green onion and toss a few more times just until its aroma rises.

Turn off the heat, finish with the remaining portion of the measured 1 teaspoon sesame oil, and serve immediately with steamed rice or as a soju snack.