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Nakji Bokkeum (Stir-Fried Webfoot Octopus) - Pre-Boiling the Sauce Prevents Excess Liquid and Gives the Perfect Stir-Fry

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Nakji (webfoot octopus) · All-purpose flour · Coarse salt · Onion · Green onion · Cheongyang chili pepper · Gochugaru · Gochujang · Dark soy sauce · Plum syrup · Corn syrup · Sugar · Minced garlic · Ginger powder · Mirin (cooking wine) · Cooking oil · Sesame oil · Chili oil · Cooking oil

Spicy Stir-Fried Webfoot Octopus – Steam with Mirin Instead of Blanching to Keep Tender

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Webfoot Octopus · Onion · Green Onion · Cheongyang Chili Pepper · Flour · Mirin · Gochugaru (Red Pepper Flakes) · Gochujang (Red Pepper Paste) · Dark Soy Sauce · Plum Extract · Starch Syrup · Minced Garlic · Ground Ginger · Chili Oil · Cooking Oil · Sesame Oil

Webfoot Octopus Aglio e Olio Pasta - Cooked Separately to Preserve the Chewy Texture

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Cleaned webfoot octopus · Extra virgin olive oil · Water parsley · Sun-dried tomatoes · Korean green chili pepper · Peeled garlic · Peperoncino · Drinking water · Blue crab broth coin · Pepper · Spaghetti · Unsalted butter