Small octopus (about 8 oz)  :  2
Onion  : 1 stalk
Green onion  :  5 stalks
Green pepper  :  2
Red pepper  :  2
Hot pepper powder  :  1/2 tb
Hot pepper soypaste  (kochu-jang)  :  2 tbs (available in Korean stores)
Soy sauce  :  1 tb
Sesame oil  :  1/2 tb
Sugar  :  1 ts
Ginger juice  :  1/2 ts
Sesame seed, roasted  :  1 ts
Salad oil  :  1 tb
Salt

1. Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. 
   Cut them 2 inches long by 1/2 inch wide.
   Boil them slightly.

2. Cut onion, green onions, and peppers into 2 inch strips.
   
3. Combine hot pepper powder, hot pepper soy paste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. 
   Add the boiled octopuses, then mix them well.
   
4. Heat the salad oil in a skillet, stir-fry the vegetables until almost done.
   Put the mixture in the pan and stir-fry it quickly again.
   
5. When serving, sprinkle roasted sesame seeds.