Spicy Octopus Stew

Step 1

Rinse the 1 lb octopus and cut into bite-sized pieces. Slice the 1 onion and 1 zucchini into thin half-moons, and mince the 3 garlic cloves.

Step 2

In a large pot, heat the 1 tbsp sesame oil over medium. Add the onion and garlic, and cook until fragrant and soft, about 3 minutes.

Step 3

Stir in the 3 tbsp gochujang and 2 tbsp soy sauce, then pour in the 3 cups water. Bring to a boil, then reduce to a simmer.

Step 4

Add the octopus and zucchini. Simmer until the octopus is tender and the zucchini is soft, about 15 minutes.

Step 5

Taste and adjust seasoning with salt or extra gochujang if needed. Serve hot with rice.

Step 6

Optional: add a handful of sliced green onions or a pinch of gochugaru (Korean chili flakes) for extra heat.