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- 500 GRAM OCTOPUS, cleaned, rubbed with some
salt and cut
- 200 GRAM ZUCCHINI, sliced
-
100 GRAM MUSHROOMS, sliced
-
100 GRAM CARROTS, sliced
-
BUNCH OF GREEN ONIONS, chopped
-
2 TBSP GREEN CHILI PASTE
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1 TBSP CHILI POWDER
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2 CLOVES GARLIC, mashed
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1 TBSP SESAME SEED
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2 TBSP SOY SAUCE
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- 3 POTATOES, peeled and cut into small cubes
- 2 TOMATOES, in cubes
- 1 ONION, chopped
- 200 GRAM GREEN PEAS
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, chopped very fine
- 2 CHILI PEPPERS, chopped
- 1/2 TSP TURMERIC POWDER
- 1 WHITE BREAD, sliced without crust
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Mix the soy sauce with the sesame
seed, the chili powder, the chili paste the garlic and half of the onions
and marinate the octopus half an hour in this mixture. Stir fry the
zucchini, the rest of the onions, the mushroom and the carrots for 5
minutes. Add the octopus and fry a few minutes more. Don't overcook as
octopus tends to get tough.*Geon-gol
means "to cook on the spot".
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Fry the onions, the garlic and the chillies for 5 minutes. Add the
potatoes and fry 3 minutes more. Add the green peas, tomatoes, turmeric and
ginger and 1/2 cup of water and simmer for fifteen minutes. Dip the slices of
bread shortly in water and carefully press the surplus water out. Distribute 1
1/2 tablespoon of the potato mixture over the bread and roll it up. Repeat
with other slices. Put them in the fridge for a few hours. Fry the rolls in hot oil
until they are golden brown.
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