The octopus is slippery. If you hold scissors, cut your eyes, put your hand in the body, and turn it upside down, you'll see the intestines. Cut the guts and sprinkle with some flour to rub. As it turns gray, foreign substances are removed from the octopus legs. When you wash it under running water, the slippery octopus becomes plump.

Octopuses are not boiled in water. Pour plenty of water into a pot and place the octopus on top of the radish. Do not add water at this time. When you close the lid and turn on the light, water comes out of the radish, so you don't add any water, but the water looks rich.
Radish has a softening effect and the octopus is boiled tenderly. If the octopus is too big, it is cooked upside down once in the middle, but if the color turns red overall, it is all cooked. Remove from heat and place in skillet for a while. It's going to take time.

Look at the red, well-boiled octopus. It's very reddish because it's a codfish. If you put a knife on it, it cuts very smoothly.

The idea I learned at the Japanese restaurant, I put red pepper paste in the lemon peel and added it.