Blanch the octopus in hot, boiling water for 1 minute.
In a bowl, mix Korean red chili paste, chili powder, sesame oil, soy sauce, corn syrup, black pepper, minced garlic, and grated ginger.
In a pan, drizzle in oil and turn the heat up to medium-high. Add in green onion and onion and saute together for 2-3 minutes.
Next, add in carrots and rice cakes, saute together for another 2-3 minutes.
Add in cabbage and pour in the sauce. Mix everything till combined.
Add in blanched octopus and mix. Let it saute for another 1-2 minutes and garnish with sesame seeds and enjoy!
