Nakji Bokkeum (Spicy Stir-fried Octopus)
A spicy dish of chopped octopus stir-fried with vegetables and heavily seasoned with gochujang and gochugaru.
Contains common allergens
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Instructions
- 1
Place the octopus in a bowl with coarse sea salt. Vigorously massage and rub the octopus for 2-3 minutes to remove the slimy coating and tenderize the meat. Rinse thoroughly under cold running water.
- 2
Blanch the cleaned octopus in boiling water for exactly 30 seconds. Remove, drain, and cut into 2-inch bite-sized pieces.
- 3
Prepare the spicy sauce by combining the gochugaru, gochujang, soy sauce, sugar, and minced garlic.
- 4
Heat a wok or large skillet over very high heat with 2 tbsp of oil. Toss in the onion, cabbage, and carrot, stir-frying rapidly for 2 minutes until slightly softened.
- 5
Add the blanched octopus and the spicy sauce to the wok. Toss everything vigorously for only 1-2 minutes. Overcooking will make the octopus rubbery.
- 6
Turn off the heat, drizzle with sesame oil, toss in the chopped scallions, and serve immediately with steamed rice and blanched bean sprouts.
Plan it in Listahan
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