Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) Recipe
Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) Recipe
Homestyle Meal Idea / Delicious Dinner Side Dish / Stir-Fried Octopus
I made this delicious stir-fried octopus, Nakji Bokkeum, for dinner using two fresh octopuses bought from an island trip. It’s so flavorful and satisfying, and any leftovers are perfect for making a quick bibimbap (mixed rice bowl) that will give you a burst of energy! Enjoy this delightful Korean classic.
Main Ingredients- 2 fresh octopuses (cleaned)
- 1 stalk of green onion
- 1/2 onion
- 2 Korean green chili peppers (optional, for extra spice)
- 1 bowl of cooked rice
- A few lettuce leaves
Cooking Instructions
Step 1
Rinse the fresh octopus thoroughly under cold running water, carefully removing the innards and eyes. Turn the head inside out to clean the inside, cut out the eyes with a knife, and wash the suction cups on the tentacles clean.
Step 2
To remove the slimy texture and any unwanted smell, generously add coarse salt or flour to the octopus and knead it vigorously. Continue kneading until it feels less sticky, then rinse under cold running water 2-3 times. This will make the octopus cleaner and firmer.
Step 3
Drizzle 1 tablespoon of cooking wine (or soju) over the cleaned octopus and gently massage it in. Let it marinate for a few minutes to further eliminate any fishy odor. (This step is optional but highly recommended!)
Step 4
Let’s prepare the special sauce for a delicious Nakji Bokkeum! In a bowl, combine 3 tablespoons of soy sauce, 3 tablespoons of gochugaru, 1 tablespoon of minced garlic, and 1 tablespoon of oligosaccharide (or corn syrup). Mix well until evenly combined.
Step 5
Prepare the vegetables for stir-frying. Finely slice the white part of the green onion to create aromatic green onion oil. Slice the half onion thinly into strips. Remove the seeds from the Korean green chili peppers and slice them diagonally for a touch of heat.
Step 6
To prevent the stir-fry from becoming watery and to maintain a good texture, briefly blanch the octopus. Dip it in boiling water for just 10-15 seconds, then immediately rinse with cold water and drain well. Be careful not to overcook, as it will become tough! Cut the octopus into bite-sized pieces.
Step 7
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the thinly sliced green onion and slowly stir-fry until fragrant, creating green onion oil. Once the aroma is released, add the sliced onion and stir-fry until it becomes slightly translucent.
Step 8
Before the onion is fully cooked, add the prepared octopus to the pan. Cook everything over high heat for a quick stir-fry to ensure the octopus doesn’t become chewy.
Step 9
Pour all the prepared sauce over the octopus and vegetables. Stir-fry quickly over high heat for 1-2 minutes, ensuring the sauce coats everything well. Keep an eye on it to prevent the sauce from burning.
Step 10
Finally, add the diagonally sliced green chili peppers and 1 tablespoon of sesame oil. Give it a final quick stir-fry. Your delicious Nakji Bokkeum is ready! Transfer it to a serving plate immediately.
Step 11
Your appetizing spicy and sweet stir-fried octopus is complete! Enjoy it with a bowl of freshly steamed rice for a perfect dinner.
Step 12
If you have any leftover Nakji Bokkeum, don’t throw it away! It can be transformed into a delicious bibimbap. Start by drizzling 1 tablespoon of perilla oil (or sesame oil) onto the bottom of a mixing bowl. This adds a wonderful nutty aroma.
Step 13
Add a bowl of warm cooked rice on top of the oil.
Step 14
Tear fresh lettuce leaves and place them over the rice. Spoon the leftover Nakji Bokkeum and its sauce generously on top. Mix everything together with chopsticks. You might find this bibimbap even more delicious than the Nakji Bokkeum itself!
Step 15
For an enhanced experience, try wrapping the stir-fried octopus, rice, and vegetables in lettuce leaves. The combination of crisp lettuce and tender octopus is truly fantastic. The freshness from the vegetables is delightful.
Step 16
I enjoyed this meal immensely, eating it as if I were taking a quick break from work! The Nakji Bokkeum is great, but this bibimbap made with the leftovers is highly recommended! ^^
