Teppanyaki is all about creating variety using oil and sauces, mainly because the nature of the cooking allows liquids to remain on the teppan. When making sauces, we prepare them in advance without excessive cooking and aim to complete them on the teppan.
Having a ready-made gochujang sauce is incredibly convenient. We often use it in combination with seasonal vegetables and fresh ingredients. It pairs exceptionally well with cheese, and we sometimes use it as a 'Gochujang Cheese sauce'.
In this particular dish, we have used water octopus and shishito peppers. To prepare the shishito peppers, we remove the stem and lightly touch them to our lips to identify the spicy ones. We cook them just briefly, maintaining their texture without overcooking. The plump water octopus mellows out the spiciness of the gochujang, and the fresh flavor of shishito peppers pairs wonderfully, creating an exceptional dish."
▼Ingredients▼
Water Octopus…40g
Shishito Peppers…4 pieces
Gochujang Sauce…Approximately 15g
Green Onions…To taste
◆Gochujang Sauce
Dark Soy Sauce…45ml
Gochujang…35g
Sugar…30g
Sesame Oil…15g
Ground Red Pepper…5g
Finely Chopped Ginger…5g
Finely Chopped Green Onions…5g
Toasted White Sesame Seeds…5g
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