1 small red chilli, thinly sliced on a slant
3 garlic cloves, grated or chopped
10g fresh root ginger (about the size of a Β£2 coin)
Β½ small onion, sliced
5 shiitake mushrooms, stalks removed, sliced thinly
2 spring onions, cut in half lengthways
Β½ tsp golden syrup
2 tsp gochugaru (Korean red chilli powder)
2 tsp gochujang (Korean red chilli paste)
1 tsp sesame oil
sprinkle of sesame seeds
1 tsp soy sauce
Β½ tbsp vegetable oil
1 tsp mirin
300g/10Β½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)