Nakji Bokkeum (Spicy Stir-fried Octopus)

Name: Nakji Bokkeum (Spicy Stir-fried Octopus)
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g small octopus (nakji); 2 tbsp coarse sea salt (for cleaning); 1 medium onion (sliced); 1 cup green cabbage (chopped); 1 carrot (julienned); 1 scallion (chopped); 3 tbsp gochugaru; 2 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp minced garlic; 1 tbsp sesame oil

A spicy dish of chopped octopus stir-fried with vegetables and heavily seasoned with gochujang and gochugaru.

25 minutes

Serves 4

Dinner

Contains common allergens

Seafood Sesame Shellfish Soy Wheat

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Instructions

6 steps

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.

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