Nak ji bok eum (Spicy octopus) 

  1 octopus or 1 Lb

  1/2 onion, slice 1/3 inch thick

  2 chilies, slice in a bias

  2 green onions, cut in a bias

  1 oz carrot or 1/4 carrot, slice thinly

  4 pyo go (shittake mushroom), quartered

  sauce : 1/4 cup go choo jang (Korean chilli paste)

      2 tablespoons go choo ga roo (Korean chili powder)

      1 tablespoon soy sauce

      1 tablespoon sugar

      2 tablespoons sesame oil

      1 tablespoon sesame seeds

      2 tablespoons minced garlic

Wash octopus, cut the legs into 3 inches long, open head and take out inside, quarter the head. Drain well.

Mix all ingredients for sauce
Put everything in, mix with a hand.
Let marinade for 10 minutes.

Heat the pan on a medium high heat, cook octopus for 3-4 minutes or until done.
If the heat is too high it will burn, if too low it will get soggy.