Put 600 g octopus, 10 g ginger, 30 g gochugaru, 60 g gochujang, 2 g pepper powder, 20 g perilla leaves, 20 g soy sauce, 15 g sesame oil, 5 g sesame seeds, 30 g garlic, 150 g onion, and 20 g sugar in a bowl.
2
Mix all ingredients well and marinate for 30 minutes.
3
Heat 30 g vegetable oil in a pan over medium-high heat.
