Bap Story: Spicy Octopus Over Rice (Nakji Dup Bap)

Ingredients

Servings:

4Slicesinto bite size pieces7Blanche the bean sprouts in boiling water for about 1- 2 minutes9Slicesthe rest of the veggies. You can use any kind of vegetable you like. Cabbage and bell peppers are also good options10mediums10. Put some oil in a heavy bottomed pan heated to medium. Add onions, carrots and zucchini. cook until softened1carrot4Tbspsred chili paste2Put the legs in a strainer with a spoon of flour and a spoon of course salt. Rub it in well with your hands1Tbspminced garlic1green chili4servingsGreen onions11Then add the green onions and green pepper. Cook for 1-2 minutes1Part Prepping the octopus12Add the sauce and octopus1onion1Tbspsplum extract4Tbspsred chili powder (adjust this if you don't like it too spicy)3bowls of cooked rice14Put the rice into bowls and top it with some bean sprouts and octopus. Garnish with seaweed and sesame seeds3TbspsKorean cooking syrup (you can substitute with agave)3Tbspsrice wine2Tbspssesame oil1Tbsptoasted sesame seeds4servingsCrushed seasoned seaweed and toasted sesame seeds for garnish2Tbspssoy sauce1bagsbeen sprouts1Cut the heads off of the octopi. Make sure you don't cut through the head as the ink will go everywhere1Tbspsugar3Dip the octopus into boiling water for 3 seconds each3Rinse well in running water1smallzucchini6Mix well and set aside while you prep the other stuff3octopi(nakji) preferably fresh. Can be found in Korean or other Asian markets8Rinse and drain. Season with a little bit of sesame oil and salt13Stir around and cook for another couple minutes until the octopus is just cooked through. You don't want to over cook the octopus as it will get rubbery