Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the
octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch
wide. Boil them slightly.
Cut onion, green onions, and peppers into 2 inch strips.
Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice,
and salt in a bowl. Add the boiled octopuses, then mix them well.
Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the
pan and stir-fry it quickly again.
When serving, sprinkle roasted sesame seeds.