Step 1

First, if you are using fresh jjukkumi, clean them well with some all purpose flour to get rid of mud in their suckers. Rinse well and remove guts from octopus’s heads as well. If you are suing frozen one that is already cleaned up (like I did), just thaw it out.

Step 2

Soak tteok in hot water for 10 minutes. Combine all sauce ingredients in a mixing bowl and set aside. Heat a large wok over medium high heat; add cooking oil, swirl to coat.

Step 3

Drain rice cake completely and add into wok along with sliced onion and 3/4 of sauce mixture. Keep stir to stir fry rice cake and onion with sauce about 1 to 2 minutes.

Step 4

Add cabbage, jjukkumi and rest of sauce mixture. Stir everything tougher and keep stir because sauce is easily burn and rice cake is easily stick on wok. Stir fry until jjukkumi is almost done cooking, about 3 to 4 minutes. Then add green onions and chili. Toss everything together for 1 minute. Garnish with sesame seeds and serve. Enjoy!