Nakji jjigae

Thoroughly clean the small octopus by removing the innards, eyes, and beak. Rub the small octopus with a generous amount of salt, then rinse thoroughly under cold running water. Cut the cleaned small octopus into bite-sized pieces.

Prepare the vegetables: Thinly slice the Korean radish. Slice the onion and zucchini into half-moon shapes. Slice the green chili pepper and red chili pepper diagonally. Chop the green onion. Mince the garlic and ginger.

In a small bowl, combine the gochujang, gochugaru, doenjang, soy sauce, sesame oil, black pepper, sugar, minced garlic, and minced ginger to form the seasoning paste.