Let's try a revitalizing, nourishing diet with seasonal spring octopus.

▶ Ingredients 1 kg fresh octopus 1 tablespoon rice wine (for blanching) 200 g cabbage 1 stalk green onion 4 Cheongyang peppers Grape seed oil (or cooking oil) Washing: 1 tablespoon sugar, 2 tablespoons flour

Seasoning - 4 tablespoons gochujang, 4 tablespoons coarse red pepper powder, 4 tablespoons fine red pepper powder, 6 tablespoons minced garlic, 3 tablespoons raw sugar, 6 tablespoons mirin, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon ginger extract, 1 teaspoon black pepper, 2 tablespoons corn syrup, sesame oil

▶ Cooking Instructions 1. Rinse the octopus in water, then remove the innards, eyes, and mouth. 2. Rub with sugar and flour to remove mucus and impurities, then rinse thoroughly. 3. Add rice wine to boiling water, blanch for 30 seconds, then rinse in cold water and drain. 4. Mix all the seasoning ingredients to make the sauce. 5. Slice the cabbage, green onions, and Cheongyang peppers. 6. Heat oil in a pan, sauté the cabbage and green onions, and set aside. 7. Lightly boil the sauce in the pan, then add the octopus and stir-fry for 1 minute. 8. Add the reserved vegetables and Cheongyang peppers and stir-fry lightly. 9. Turn off the heat, mix in sesame oil, and finish.

▶ Late spring The stir-fry made with seasonal baby octopus was a true rice thief, with the spicy yet sweet seasoning soaked in perfectly. The chewy texture combined with the crunchy vegetables really livened up the dining table. In particular, the sharp spiciness of the Cheongyang peppers was the highlight that really awakened my appetite.

In particular, if you let it marinate for 10 minutes before stir-frying, the seasoning permeates well, and I found myself finishing a bowl of rice in no time. The flavor really came alive when I added sesame oil and sesame salt at the end.

**The really important thing is to ensure the cooking time does not become too long. Squid should be cooked just right so it is not tough, and it tastes best when grilled to enjoy both a fresh feel and a chewy texture. You can experience a rich flavor when the squid turns an attractive red color during the cooking process and the seasoning is well absorbed.**

I highly recommend this dish as it is great for eating with family and is also perfect as a snack to go with drinks!