Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) – Mugguedong Style
Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) – Mugguedong Style
#SpicyFood #NakjiBokkeum #Homemade #HomeCooking #RiceThief #DrinkPairing Perfectly paired with crunchy bean sprouts!
Indulge in a restaurant-quality spicy and sweet stir-fried octopus, Nakji Bokkeum, made with large, succulent frozen octopus right in your own kitchen! After marinating it in a special sauce, quickly stir-fry it just before dinner for an incredibly flavorful Mugguedong-style dish that will awaken your appetite. For a perfect culinary experience, pair this fiery octopus dish with a refreshing clam soup to cool your palate and crunchy bean sprouts. Enjoy the delightful combination of mixing the bean sprouts with the spicy octopus, then taking a sip of the soothing clam soup to cleanse your taste buds, making you ready for another bite of the delicious Nakji Bokkeum! This is a must-try for all spicy food lovers!
Main Ingredients- 4 octopus (medium to large)
- 1 bag bean sprouts
- 1 bag baby clams
- 1 tsp salt (for blanching octopus)
- 1 tsp minced garlic (for boiling bean sprouts)
- 1 Tbsp chopped green onion (for boiling bean sprouts)
Spicy Sauce Ingredients- 1/2 cup gochugaru (Korean chili flakes, fine)
- 2 Tbsp gochugaru (Korean chili flakes, coarse with seeds)
- 1 tsp smoked paprika powder (for smoky flavor)
- 3 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 tsp minced ginger
- 1 Tbsp black pepper
- 2 Tbsp cheongju (rice wine) or mirin
- 2 Tbsp plum extract (maesil-cheong) or sugar for sweetness
- 1 tsp chili oil (or oil with smoky aroma)
- 1 Korean chili pepper (cheongyang chili), seeds removed and minced
- 3 Tbsp soy sauce (yangjo ganjang)
- 1 tsp sesame oil (for finishing)
- 1/2 cup gochugaru (Korean chili flakes, fine)
- 2 Tbsp gochugaru (Korean chili flakes, coarse with seeds)
- 1 tsp smoked paprika powder (for smoky flavor)
- 3 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 tsp minced ginger
- 1 Tbsp black pepper
- 2 Tbsp cheongju (rice wine) or mirin
- 2 Tbsp plum extract (maesil-cheong) or sugar for sweetness
- 1 tsp chili oil (or oil with smoky aroma)
- 1 Korean chili pepper (cheongyang chili), seeds removed and minced
- 3 Tbsp soy sauce (yangjo ganjang)
- 1 tsp sesame oil (for finishing)
Cooking Instructions
Step 1
The secret to authentic Mugguedong-style Nakji Bokkeum lies in its generous sauce! Use a combination of fine and coarse gochugaru (Korean chili flakes) for a rich color and spicy kick. Enhance the smoky aroma with smoked paprika powder and chili oil (or smoky flavored oil), and don’t forget plenty of minced garlic for a robust flavor base.
Step 2
Season the sauce with savory soy sauce for a foundational umami. Add minced Korean chili peppers (seeds removed) for an extra layer of heat and vibrant flavor.
Step 3
Balance the spiciness with the natural sweetness of plum extract (maesil-cheong). Generously add black pepper for warmth and a touch of cheongju (rice wine) or mirin to eliminate any gamey odor from the octopus. If you don’t have cheongju, mirin is a good substitute.
Step 4
Let’s prepare the bean sprouts, which are a perfect companion to Nakji Bokkeum! Boil the bean sprouts in water with a pinch of salt, a bit of minced garlic, and chopped green onions. Once boiled, immediately rinse them under cold water to maintain their crisp texture. This ensures they remain crunchy even when mixed with the hot octopus.
Step 5
Thaw the frozen octopus slowly in the refrigerator. Carefully remove the internal organs and ink sac. Clean the octopus by rubbing it thoroughly with coarse salt; this helps remove any impurities and unpleasant odors while rinsing off excess salt. Rinse under running water until clean, then pat it completely dry. Bring a pot of water to a rolling boil, add 1 teaspoon of salt, and blanch the octopus for exactly 1 minute. This crucial step prevents the octopus from releasing too much water during stir-frying and keeps it delightfully tender and firm. Immediately rinse the blanched octopus in cold water to stop the cooking process and drain it well.
Step 6
Add the blanched octopus to the prepared sauce mixture. Toss in the chopped green onions as well. Gently mix and massage the ingredients together, ensuring the sauce evenly coats every piece of octopus.
Step 7
Instead of cooking immediately, let the sauced octopus marinate in the refrigerator for about 30 minutes. This allows the flavors to meld deeply, resulting in a more delicious and well-seasoned dish.
Step 8
Now, it’s time to stir-fry, ideally just before serving dinner! Heat a wok or large pan over high heat. Add the marinated octopus and stir-fry quickly. Since it was blanched, it won’t release much liquid, ensuring a clean stir-fry. Cook for about 5 minutes, or until the octopus is coated in a vibrant red sauce. If too much liquid accumulates during cooking, you can thicken the sauce by adding a slurry made from water and a little cornstarch.
Step 9
The Nakji Bokkeum is ready, with the sauce beautifully reduced and glossy! Very little liquid was released during cooking, making it look exceptionally appetizing. Just before turning off the heat, drizzle in a teaspoon of sesame oil for a nutty aroma and finish. Transfer the finished stir-fried octopus to a serving plate.
Step 10
Here it is: Homemade Mugguedong-style Nakji Bokkeum, served with refreshing clam soup and crisp bean sprouts! A truly satisfying meal awaits. Savor the intense spiciness and rich flavors that fill your mouth, yet keep you coming back for more. This addictive Nakji Bokkeum is deliciously complete!
