Nakji Bokkeum

Put 500 g octopus, 50 g carrot, 20 g Cheongyang chili, 10 g ginger, 30 g garlic, 150 g onion, and 200 g napa cabbage into a bowl.

In a separate bowl, mix 20 g gochugaru, 60 g gochujang, 30 g mirin, 2 g pepper powder, 30 g soy sauce, 10 g sesame oil, 5 g sesame seeds, 15 g sugar, and 20 g vegetable oil.

Add the sauce mixture to the octopus and vegetables, then mix well.