Stir-fried Webfoot Octopus (Jjukkumi-bokkeum)

Place the webfoot octopus, 1 tbsp of salt, and 2 tbsp of flour in a bowl, rub them together to remove impurities using the adhesive properties of the flour, then rinse thoroughly under running water and drain.

Insert your thumb into the head of the cleaned octopus to turn it inside out, remove the innards, and use scissors to cut out the eyes and mouth.

Cut the cleaned octopus heads in half and cut the legs into two-joint pieces for easy eating.

Place the cleaned octopus in a pot to lightly steam it to remove excess moisture, rather than boiling it in water.

Add 2 tbsp of soju to the pot with the octopus, cover with a lid, turn on the heat, and steam over high heat for 1 minute and 30 seconds.

After 1 minute and 30 seconds, turn off the heat and drain the octopus to remove only the liquid.

Slice 2/3 of an onion, 1 green onion, a little carrot, and 3 Cheongyang chili peppers into bite-sized pieces.

Once the pan is sufficiently heated, add 1 piece of butter.

Add the sliced onions and stir-fry until golden brown to caramelize them.

Add the Cheongyang chili peppers and carrots and stir-fry until the moisture evaporates.

Turn off the heat and stir-fry briefly with the residual heat, then add the pre-steamed octopus.

Add 1 tbsp of potato starch and mix to prevent moisture from forming.

Add 1 tbsp of chili oil, 1 tbsp of minced garlic, 1/2 tbsp of minced ginger, 3 tbsp of red chili powder, 1 tbsp of oyster sauce, 3 tbsp of Jin soy sauce, 2 tbsp of starch syrup, and 1 tbsp of sugar.

Turn the heat back on and stir-fry over high heat, then slowly lower the heat to prevent liquid from forming.

When it is stir-fried to a certain extent, lower the heat to medium and add the sliced green onions, stir-frying briefly.

Add 1 tbsp of sesame oil, 1/4 tbsp of black pepper, and 1 tbsp of sesame seeds, and stir-fry one last time.