Spicy & Savory Stir-Fried Octopus (Nakji Bokkeum) – Seorin Nakji Style
Spicy & Savory Stir-Fried Octopus (Nakji Bokkeum) – Seorin Nakji Style
#SeorinNakji #NakjiBokkeumRecipe #KoreanStirFry #SpicySauce #OctopusDish #SungSiKyung
Inspired by the popular TV show ‘Sung Si Kyung’s Muk Eol Teneun De’, here’s a recipe for Nakji Bokkeum (Spicy Stir-Fried Octopus) inspired by ‘Seorin Nakji’, one of the most famous Nakji restaurants in the Mugyodong! This dish is known for its intensely spicy and addictive flavor profile, often paired with bacon and sausage stir-fry. Today, we’ll focus on mastering the signature sauce. Packed with gochugaru (Korean chili flakes) and minced garlic, balanced with soy sauce and fish sauce, this Nakji Bokkeum offers a deliciously numbing spiciness and rich umami. Follow this golden recipe to recreate the authentic taste at home!
Ingredients for Nakji Bokkeum- 800g fresh live octopus
- 3 Tbsp glutinous rice flour
- 3 cups Korean chili flakes (gochugaru)
- 1 cup minced garlic
- 1 tsp minced ginger
- 1 cup soy sauce
- 4 Tbsp Korean anchovy sauce (chamchi aekjeot)
- 3 Tbsp cooking wine (or soju)
- 2 Tbsp sugar
- 3 Tbsp plum extract
- 1.5 cups broth made with natural seasonings
Cooking Instructions
Step 1
Start by adding a generous amount of minced garlic and minced ginger to your mixing bowl. These two aromatics are key to eliminating any ‘fishy’ smell from the octopus and building a deep flavor base for the sauce.
Step 2
Next, add the Korean chili flakes (gochugaru), cooking wine (or soju), soy sauce, anchovy sauce, plum extract, and sugar. Mix everything thoroughly to create the sauce. A characteristic of authentic Mugyodong-style Nakji Bokkeum, like that from Seorin Nakji, is that it doesn’t use gochujang (red pepper paste). Instead, the combination of gochugaru, soy sauce, and abundant minced garlic creates the perfect balance of spiciness and savory depth.
Step 3
The sauce mixture will have a thick, paste-like consistency, similar to jam. Cover the bowl tightly with plastic wrap and let it rest in the refrigerator for at least one full day to mature. This aging process allows the flavors to meld together beautifully, resulting in a much richer and more complex taste.
Step 4
Prepare your octopus by cutting it into bite-sized pieces. Using fresh, live octopus will yield the best texture. Add a little coarse salt to the octopus and rub it vigorously under running water. This step helps to remove any slimy residue and gives the octopus a firmer, chewier texture. After washing, drain the octopus thoroughly in a colander.
Step 5
Once the octopus is well-drained, sprinkle the glutinous rice flour over it. Gently mix and massage the octopus with your hands so that a thin, even coating of rice flour adheres to each piece. This coating serves a dual purpose: it helps thicken the sauce naturally as it cooks, eliminating the need for a separate starch slurry, and it also absorbs excess moisture, contributing to a wonderfully chewy texture.
Step 6
Take the aged Nakji Bokkeum sauce out of the refrigerator and generously coat the flour-dusted octopus with it.
Step 7
Toss the octopus and sauce together gently but thoroughly, ensuring every piece is evenly coated. Once well-mixed, cover the bowl again and return it to the refrigerator for another half day to a full day of marinating. This second marination period is crucial for allowing the spicy, savory flavors to deeply penetrate the octopus, creating an irresistible taste sensation. You’ll notice that the octopus releases its own moisture during this time, making it more tender.
Step 8
Heat a well-seasoned pan over medium-high heat and add a generous drizzle of chili oil. Add the marinated octopus mixture to the hot pan. Pour in about 1 cup of broth to prevent the sauce from burning and to add extra depth of flavor. Stir-fry vigorously over high heat just until the octopus is cooked through – this should only take a few minutes. Overcooking will make the octopus tough. The result will be a thick, glossy, and incredibly appetizing Nakji Bokkeum. Taste and adjust seasoning if needed; you can add a touch more soy sauce for saltiness or anchovy sauce/salt if you prefer to maintain the color. Tip: Don’t discard the delicious sauce! It can be used later to enhance other dishes like Budae Bokkeum (Spicy Sausage Stew).
Step 9
Your Seorin Nakji-style Spicy Stir-Fried Octopus is ready to impress! It’s the perfect dish to blow off some steam with its fiery and stimulating flavor. Enjoy it mixed with freshly blanched crunchy bean sprouts over a bowl of rice for an incredibly satisfying meal. But wait! There’s another secret to enjoying Seorin Nakji the authentic way, so stay tuned for more!
