This Octopus Banchan features octopus and onion cooked in a spicy sweet sauce. It can be served as a side-dish in a Korean meal, or as a simple appetizer.
Course: Appetizer, Side Dish
Author: John Thompson
1/4small Onionthinly sliced
2 TbspCorn Syrupor Rice Syrup
1 - 2 TbspRice Wine
1/2 tspSesame Oil
After quickly sautéing the onion in a little oil, add in the Gochujang, syrup, and enough rice wine to make a thin sauce and allow this to cook for a minute or two.
Next, turn up the heat to high and add in the octopus, about a quarter cup of water, and a half-teaspoon of sesame oil. The idea is to allow the octopus to cook very briefly as the water reduces. If you are not using pre-blanched octopus meat, this step may take a little longer and you may need to add a little more water during the process.
When the water has evaporated and you are left with a ‘syrupy’ sauce, let it cool and then serve whenever you are ready. Garnish the dish for service with an attractive sprinkling of sesame seeds, or maybe some chopped green onion.