Spicy and Sweet Stir-Fried Octopus (Nakji Bokkeum) – Chef Baek’s Recipe
Guaranteed Delicious! Easy and Quick Stir-Fried Octopus Recipe by Chef Baek Jong-won
I made stir-fried octopus using Chef Baek Jong-won’s easy-to-follow and delicious recipe.
Main Ingredients
- 2 Octopus, cleaned
- 1 Onion, medium-sized
- 1 Green onion (white part mainly)
- Sesame oil, to taste
- Toasted sesame seeds, for garnish
Seasoning Ingredients
- 2 Tbsp Gochugaru (Korean red pepper flakes)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 Tbsp Cooking wine (Mirin or Cheongju)
- 2 Tbsp Gochugaru (Korean red pepper flakes)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 Tbsp Cooking wine (Mirin or Cheongju)
Cooking Instructions
Step 1
First, ensure the octopus is fresh and properly cleaned. Turn the octopus head inside out and carefully remove the innards. Then, remove the eyes and mouth part. Rinse thoroughly under running water. To remove any sliminess and impurities, you can rub it gently with about 1-2 tablespoons of flour, then rinse with cold water for a cleaner preparation.
Step 2
Now, let’s prepare the vegetables. Peel and thinly slice the onion into about 0.5cm thick strips. Cut the green onion diagonally into 5cm lengths, focusing on the white part, or chop them finely if you prefer.
Step 3
It’s time to make the delicious sauce, the heart of this dish! In a bowl, combine 2 tablespoons of gochugaru, 3 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of sugar, and 1 tablespoon of cooking wine (like Mirin or Cheongju). Mix them well with a spoon. If you prefer a spicier taste, feel free to add an extra tablespoon of gochugaru for a total of 3 tablespoons. Preparing the sauce in advance allows the flavors to meld beautifully.
Step 4
We’ll briefly blanch the cleaned octopus in boiling water. Be careful not to overcook it, as this can make the octopus tough. Remove the octopus from the boiling water as soon as its legs curl up and the color turns a vibrant red. This usually takes about 1-2 minutes.
Step 5
Immediately after blanching, plunge the hot octopus into cold water. This step is crucial to stop the cooking process and lock in the juices, ensuring a tender yet chewy texture. Let it sit in the cold water for about 1-2 minutes to cool down.
Step 6
Once the octopus has cooled down, cut it into bite-sized pieces. Slice the body into 1.5-2cm thick rings and cut the tentacles into manageable lengths. Avoid cutting them too small, as they might break apart during stir-frying.
Step 7
Let’s create some aromatic oil for the stir-fry! Heat a pan over medium heat and add a generous amount of cooking oil. Add the chopped green onions and sauté for about 1-2 minutes until fragrant, allowing the onion’s flavor to infuse the oil. Stir occasionally to prevent burning.
Step 8
Once the green onion oil is fragrant, add the sliced onions to the pan. Stir-fry until the onions become translucent. Then, reduce the heat slightly and continue to cook until the onions are lightly browned and caramelized, bringing out their natural sweetness. Keep an eye on them to prevent them from burning.
Step 9
When the onions are nicely caramelized, add all the prepared sauce to the pan and stir it gently to coat everything. Cook over low heat to prevent the sauce from burning.
Step 10
Once the sauce is well combined, add the blanched and cut octopus to the pan. Stir-fry over high heat quickly. Since the octopus has already been blanched, avoid overcooking, which can make it tough. The key is to stir-fry for only about 30 seconds to 1 minute, just enough to coat the octopus evenly with the sauce and heat it through.
Step 11
When the octopus is well coated and glistening with the sauce, turn off the heat. Drizzle in 1-2 tablespoons of sesame oil and mix gently. This adds a wonderful nutty aroma and flavor.
Step 12
Finally, transfer the stir-fried octopus to a serving plate and sprinkle with toasted sesame seeds for a beautiful garnish. Your spicy and sweet stir-fried octopus is ready! Enjoy it over warm rice as a delicious rice bowl or pair it with a cold beer for a perfect appetizer.
