Ingredients
Units
Scale
- 1 lb Jjukkumi, baby octopus
- 1 lb tteok, Korean rice cake
- 2 tbsp cooking oil
- sesame seeds
For Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 2 tbsp sugar
- 1 tbsp maesilaek, Korean green plum extract
- 2 tbsp gochugaru
- 2 tbsp Gochujang
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped garlic (approximately 6 to 8 cloves)
- 1 tsp grated ginger
For Veggies
- 1/2 medium size onion, sliced
- 6 oz cabbage (approximately 1/8 of regular size cabbage), sliced
- 1 to 3 serrano peppers, sliced
- 1 Korean daepa, large green onion or 4 green onions, sliced
Instructions
- First, if you are using fresh jjukkumi, clean them well with some all purpose flour to get rid of mud in their suckers. Rinse well and remove guts from octopus’s heads as well. If you are suing frozen one that is already cleaned up (like I did), just thaw it out.
- Soak tteok in hot water for 10 minutes.
Combine all sauce ingredients in a mixing bowl and set aside. Heat a large wok over medium high heat; add cooking oil, swirl to coat. - Drain rice cake completely and add into wok along with sliced onion and 3/4 of sauce mixture. Keep stir to stir fry rice cake and onion with sauce about 1 to 2 minutes.
- Add cabbage, jjukkumi and rest of sauce mixture. Stir everything tougher and keep stir because sauce is easily burn and rice cake is easily stick on wok. Stir fry until jjukkumi is almost done cooking, about 3 to 4 minutes. Then add green onions and chili. Toss everything together for 1 minute. Garnish with sesame seeds and serve. Enjoy!
- Prep Time: 10 mins
- Cook Time: 7 minutes
