Korean Banchan - Octopus & Water Spinach

Korean side dishes aka banchan are quite popular in other parts of the world. Because of kdrama we are greatly influenced and now we always have banchan ready n the fridge . Like eh Mayak Gyeran, Spinach , Kimchi, Spicy Cucumber , and many more . 

I bought a packet of frozen Giant Octopus Tentacles from Aeon some time back and I had this craving of Korean Stir Fried Spicy Octopus and instead of stir frying, I made banchan instead. I  blanched the Octopus Tentacles and seasoned with Gochugaru, Gochujang paste, chopped garlic, Korean corn syrup , salt, sesame oil and toasted sesame seeds. Chill overnight and serve as a side dish. Very tasty ,delicious and appetising too. It is easy to prepare like the rest of the banchan I mentioned above. 

 

this dish is easy to whip up, blanch the octopus and water spinach and mix together with the seasoning ingredients 

Mix well till the blanched octopus and water spinach are well coated with Gochugaru, Gochujang paste, chopped garlic, Korean corn syrup , salt, sesame oil and toasted sesame seeds. 

harvested the water spinach from my balcony garden

Ingredients

octopus tentacles - blanched and sliced

water spinach- washed and blanched

Seasonings:-

Gochugaru, Gochujang paste, chopped garlic, Korean corn syrup , salt, sesame oil and toasted sesame seeds.

Measurement depends on how much octopus and water spinach. 

If you like it more sweet you add more corn syrup, if you like more spicy, add more Gochugaru. 

Enjoy!