Muneo Jorim

Clean the Octopus thoroughly by rubbing it with salt, rinsing under cold water, and removing the eyes and beak. Cut the Octopus into bite-sized pieces.

Peel and slice the Radish into 1 cm thick half-moon shapes. Slice the Onion thinly. Mince the Garlic and Ginger. Slice the Green onions diagonally into 3 cm lengths. Slice the Cheongyang chili pepper thinly.

In a bowl, combine the Soy sauce, Gochugaru, minced Garlic, minced Ginger, Sugar, Mirin, and 200 grams of Water to create the braising sauce.