STEP 1/10
Clean the ingredients and cut them into bite-size pieces.
STEP 2/10
Cover a concave pan with canola oil and stir-fry saesongi mushrooms, onions, carrots, and cheongyang peppers over high heat for 2 minutes.
STEP 3/10
Add sugar and plum extract and stir-fry over medium heat for 1 minute.
STEP 4/10
Add oyster sauce and soy sauce and stir-fry over medium heat for 1 minute.
STEP 5/10
Add ground garlic and stir-fry over medium heat for 1 minute.
STEP 6/10
Add the da again and stir-fry over medium heat for 1 minute.
STEP 7/10
Add red pepper paste and red pepper powder and stir-fry over medium heat for 1 minute.
STEP 8/10
Add octopus, green onion and cabbage and stir-fry over high heat for 3-4 minutes.
STEP 9/10
Turn off the heat and add sesame salt, perilla oil, and pepper to finish mixing evenly.
STEP 10/10
Put the stir-fried octopus in a bowl.
When I put stir-fried octopus in a bowl, I put perilla leaves and bok choy on it.
In addition to perilla leaves and bok choy, it would be good to put them on various green vegetables such as lettuce and chicory.
Note: Cooking time does not include cooking time for ingredients including octopus.