Defrost the baby octopus in the refrigerator overnight. Rub with 1 tsp salt (not listed in ingredients), rinse with water, and drain.

Boil water in a pot and blanch the octopus for 30 seconds. Drain well.

Mix all seasoning ingredients in a bowl. Add the octopus and marinate for 10 minutes.

Slice the onion into 5mm pieces and chop the cabbage into bite-sized pieces.

Heat salad oil in a frying pan over medium heat. Add onion and cabbage, stir-frying until the onion becomes translucent. Add the marinated octopus and stir-fry briefly. Drizzle sesame oil over the dish.

For fried rice, add sesame oil to the same pan and heat over medium. Add cooked rice and tear Korean seaweed into the pan. Stir-fry until well combined and slightly crispy.