Prepare the bean sprouts by removing the roots, boil for 2 minutes, rinse in cold water, and set aside. Slice onion, carrot, green onion, chilies, and perilla leaves.

Boil water in a pot, clean the octopus, and cut into large pieces. Add soju to the boiling water, blanch the octopus until it curls, then drain and remove excess water.

Do not rinse the blanched octopus in water to preserve its flavor.

Mix all seasoning ingredients to create the sauce.

Heat a pan over medium heat, add cooking oil, and stir-fry carrot and onion lightly. Add the sauce and mix well.

Increase the heat to high, add the blanched octopus, green onion, and chilies, and stir-fry until well combined.

Add bean sprouts and perilla leaves, mix gently to combine.

Finish with sesame oil and black pepper, and serve immediately.