Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) – The Ultimate Recipe
Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) – The Ultimate Recipe
Boost your mood with spicy Nakji Bokkeum! A perfect dish for when you crave something hot and flavorful.
Feeling a little down or just craving something with a kick? Our Nakji Bokkeum (Spicy Stir-Fried Octopus) recipe is here to rescue your taste buds and your day! This dish combines tender, chewy octopus with crisp vegetables in a vibrant, fiery sauce that’s guaranteed to be a hit. It’s not just a fantastic side dish for rice; it’s also an excellent choice for a delightful appetizer or accompaniment to drinks.
Main Ingredients- 3 medium-sized fresh octopus
- 1/2 medium onion, thinly sliced
- 1/2 medium carrot, thinly sliced
- 5 cm green onion, chopped
Spicy & Sweet Seasoning Sauce- 1 Tbsp granulated sugar (adjust to taste)
- 1 Tbsp gochugaru (Korean red pepper flakes, adjust for heat)
- 1 tsp toasted sesame seeds
- 1 Tbsp soy sauce
- 3 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 1 Tbsp granulated sugar (adjust to taste)
- 1 Tbsp gochugaru (Korean red pepper flakes, adjust for heat)
- 1 tsp toasted sesame seeds
- 1 Tbsp soy sauce
- 3 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Peel the onion and slice it thinly into strips. Peel the carrot and cut it into similar thin strips. Slicing them this way ensures they cook evenly with the octopus and look appealing in the final dish.
Step 2
Now, let’s create the magic in our sauce! In a mixing bowl, combine 1 Tbsp granulated sugar, 1 Tbsp gochugaru for that perfect spice, 3 Tbsp gochujang for depth of flavor, 1 tsp toasted sesame seeds for a nutty aroma, 1 Tbsp soy sauce for umami, and finally, 1 tsp sesame oil and 1 Tbsp minced garlic for a fragrant finish. Whisk everything together until well combined and smooth. Make sure there are no lumps for a perfectly integrated sauce.
Step 3
Properly cleaning the octopus is key for a delicious result! Remove the eyes, beak, and innards from the octopus. Be sure to cut out the hard beak and thoroughly clean out the innards to prevent any unpleasant fishy smell. Rinse the octopus well, then pat it dry with paper towels. Sprinkle about 1 to 2 tablespoons of flour over the octopus and gently but firmly knead it. This process, known as ‘barak-barak’ in Korean, helps remove any slimy residue and makes the octopus wonderfully tender and clean. Rinse it thoroughly under cold running water once done.
Step 4
A quick blanching will keep the octopus wonderfully chewy. Bring a pot of water to a rolling boil. Carefully add the prepared octopus to the boiling water and blanch for just about 30 seconds to 1 minute. Be careful not to overcook it, as it can become tough. Once blanched, remove the octopus from the water and cut it into bite-sized pieces, about 3-4 cm in length.
Step 5
Time to stir-fry! Heat about 1 to 2 tablespoons of cooking oil in a non-stick pan over medium heat. Once the oil is warm, add the thinly sliced carrots and onions. Sauté them until the onions become slightly translucent and the carrots begin to soften. This step allows the vegetables to release their flavors and cook partially before adding the octopus.
Step 6
When the vegetables are tender-crisp, add the prepared seasoning sauce and the cut octopus to the pan. Stir-fry quickly over medium-high heat. Cooking fast over high heat helps to keep the octopus tender and ensures the sauce coats everything beautifully. You can add 1 to 2 tablespoons of the octopus blanching water to help loosen the sauce and keep the dish moist. Continue to stir-fry for another 1 to 2 minutes until everything is well combined and glossy.
Step 7
For the final touch, add the chopped green onions. Stir-fry for another 30 seconds just to incorporate their fresh flavor. And there you have it – delicious Spicy & Sweet Stir-Fried Octopus! Serve hot with steamed rice. For an extra layer of flavor, consider garnishing with fresh perilla leaves or shredded seaweed.
