Ingredients with Measurements:
- 1 pound of sannakji (live octopus)
- 8 ounces of sweet potato noodles
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Rinse the sannakji under cold water and cut it into small pieces. Set aside.
2. Boil the sweet potato noodles according to the package instructions. Drain and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the garlic and onion and stir-fry for 2-3 minutes until fragrant.
5. Add the sannakji and stir-fry for 3-4 minutes until cooked through.
6. Add the bell peppers and stir-fry for another 2-3 minutes until slightly softened.
7. Add the cooked sweet potato noodles to the wok and stir-fry for 2-3 minutes until heated through.
8. In a small bowl, mix together the soy sauce, sesame oil, sugar, salt, and pepper.
9. Pour the sauce over the noodles and stir-fry for another minute.
10. Garnish with sesame seeds and serve hot.
- Prep time: 20 minutes
- Cook time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Any type of noodles can be substituted for sweet potato noodles.
- Any type of bell pepper can be used.
- Any type of oil can be used instead of vegetable oil.
Variations:
- Add sliced mushrooms or carrots for more vegetables.
- Use shrimp or squid instead of sannakji.
- Add a spicy kick by adding gochujang or red pepper flakes to the sauce.
Tips and tricks:
- Be careful when handling the live octopus. Use kitchen shears to cut it into small pieces.
- Make sure to rinse the sannakji thoroughly to remove any sand or debris.
- Stir-fry the sannakji quickly to prevent it from becoming tough.
- Adjust the seasoning to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with sesame seeds sprinkled on top.
Garnishes:
- Sesame seeds
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Kimchi
- Steamed vegetables
Troubleshooting advice:
- If the sannakji is tough, it may have been overcooked. Try cooking it for a shorter amount of time.
Food safety advice:
- Make sure to rinse the sannakji thoroughly before cooking.
- Cook the sannakji until it is fully cooked through to prevent any foodborne illnesses.
Food history:
- Sannakji is a popular Korean dish made from live octopus.
Flavor profiles:
- Salty, sweet, and savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean