Octopus stew (nakji jeongol)

Potato roll (alu chop)

• 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
• 1 TBSP CHILI POWDER
• 2 CLOVES GARLIC, mashed
• 1 TBSP SESAME SEED
• 2 TBSP SOY SAUCE

• 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

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".

This is a Korean recipe. On 27 July 1953, an armistice was signed between North Korea with the Russians, and South Korea with the USA. The war had lasted 3 years. Click on culinary calendar for more links between cooking and history.

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 in hot oil until they are golden brown.