Spicy Jjukkumi and Cabbage Stir-Fry (2 servings)

Thaw frozen octopus in the refrigerator. Rinse cleaned octopus with innards, eyes and beak removed. Keep raw seafood tools separate.

Cut cabbage into bite-size pieces, slice onion 5 mm thick, carrot thinly and scallion diagonally.

Mix 1 tbsp each of gochujang, chili flakes, soy sauce and sugar with 2 tsp garlic. Reduce chili flakes for less spice.

Heat 1 tbsp oil in a wide pan over medium heat and stir-fry onion, carrot and cabbage for about 2 minutes until slightly softened.

Add the octopus and sauce. Toss and cook until opaque, firm and cooked through. Check for 63°C/145°F internally if practical.

If too watery, simmer briefly over medium heat until the sauce lightly coats everything, without overcooking.

Turn off heat, add sesame oil and scallion and serve at once. Refrigerate any leftovers in shallow covered containers within 2 hours.