Cheesy Korean style octopus

I got my hands on some beautiful baby octopuses and since my love doesn't really enjoy the little beasties, I decided to make them tonight now I'm home alone.

I do think however... that with this Korean style sauce and the huge amount of cheese, he would have actually liked them.

I actually just realised I planned to add sweet corn as well, but I totally forgot, because I was so excited 🙈🐙

Ingredients (2p):

• 500 gram baby octopus, cleaned • 1 onion • thumb size piece of ginger • 4 garlic cloves • 1 tbsp gochugaru • 2 tbsp gochujang • 2 tbsp tomato ketchup • 3 tbsp soy sauce • 1 tbsp sugar • 1 tbsp rice vinegar • 4 spring onions • a lot of your favorite melty cheese • oil •

1. Clean the octopuses if needed. Pre-heat your oven at max. Finely chop your garlic and ginger and slice your onion. Mix the wet ingredients, except for the oil, with the gochugaru for the sauce.

2. Get a cast iron skillet and pre-heat with a little bit of oil. As soon as it's super horlt, fry the onions. When they start to get brown, add the garlic and ginger.

3. Now it's time to add the octopuses. Fry them super short on super high heat. Add the sauce and 3 of the spring onions roughly chopped. Mix well, turn off the heat and add the cheese on top (as much as you like).

4. Put the pan in the oven, all the way at the top and grill until the cheese is melted and starts to brown a little bit. Take out of the oven and garnish with the leftover spring onion and some sesame seeds.

Serve with white rice.

If you want to add the sweet corn, do this at the same time as the spring onions in the sauce. And if you didn't notice... this dish is quick! Cooking the rice is pretty much what makes it take a little longer.

Enjoy!