Octopus or Squid with Hot Sauce and Noodles

Name: Octopus or Squid with Hot Sauce and Noodles
Cuisine: Korea
Ingredients: 10 oz (300 g) octopus or squid bodies; 10 oz (300 g) octopus or squid bodies; 10 oz (300 g) dried wheat noodles (somyeon); 1½ tablespoons oil; 10 fresh or canned button mushrooms, halved; 10 fresh or canned button mushrooms, halved; 1 red chili pepper, deseeded and cut into thin strips; 1 onion, thinly sliced; 2 tablespoons Korean hot bean paste (gochujang); 2 tablespoons Korean chili powder; 1 tablespoon crushed garlic paste; 1 tablespoon minced green onion; 2 teaspoons soy sauce; 1 teaspoon sugar; ½ teaspoon salt, or to taste; ¼ teaspoon freshly ground black pepper; 2 tablespoons sesame oil; 2 teaspoons sesame paste

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

10 oz (300 g) octopus or squid bodies
10 oz (30

Korea
Fish course
Pasta
Pescatarian

Method

Prepare the octopus or squid bodies as described. Set aside.
Bring a saucepan of water to a boil and blanch the noodles, stirring to prevent the noodles from sticking together, until soft, 3–5 minutes. Remove from the heat, rinse in cold water and drain well. Divide the noodles equally among 4 serving platters.
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