질문하기
Julienne the onion, slice the scallion diagonally, and roll the perilla leaves lengthwise then finely shred them.
Pour vinegar water (3 cups water + 5ml vinegar) into a pot, bring to a boil over high heat, then add the cleaned baby octopus and blanch for 15 seconds.
Cut the baby octopus into bite-sized pieces.
For the sauce – mix 15g red pepper powder, 5g gochujang, 5g minced garlic, 5g soy sauce, 15g cooking wine, 2.5g allulose, and a bit of roasted sesame seeds in a bowl.
Add the blanched baby octopus to the bowl with the sauce and mix well.
In a heated pan, add 5ml oil and stir-fry 50g onion over high heat for 1 minute, then add the octopus for 1 minute, add the scallion for 30 seconds, and finish by topping with shredded perilla leaves.
