Ingreadient

• 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)
• ½ tbsp vegetable oil
• ½ small onion, sliced
• 5 shiitake mushrooms, stalks removed, sliced thinly
• 2 spring onions, cut in half lengthways
• 1 small red chilli, thinly sliced on a slant
• 1 tsp sesame oil
• sprinkle of sesame seeds
• 10g fresh root ginger (about the size of a £2 coin)
• 3 garlic cloves, grated or chopped
• 2 tsp gochujang (korean red chilli paste)
• 1 tsp soy sauce
• 2 tsp gochugaru (korean red chilli powder)
• ½ tsp golden syrup
• 1 tsp mirin