Nakji-bokkeum (Spicy Stir-fried Octopus)
Nakji-bokkeum is a popular Korean rice-side and drinking snack of blanched octopus stir-fried over high heat with soybean sprouts and perilla leaves in a spicy sauce. This savory, fiery octopus stir-fry is also perfect for entertaining guests.
Ingredients
Ingredients
- Octopus (nakji)5 (fresh)
- Soybean sprouts1 handful
- Onion1/2
- CarrotA pinch
- Green onion1 stalk
- Cheongyang chili2
- Red chili1
- Minced garlic1 tbsp
- Grated gingerA pinch
- Perilla leaves5 leaves
- Soju1 tbsp
- Cooking oilA pinch
Sauce
- Hot chili powder1 tbsp
- Red chili powder1 tbsp
- Gochujang (red chili paste)2 tbsp
- Sugar1 tbsp
- Soy sauce2 tbsp
- Cheongju (rice wine)1 tsp
- Corn syrup1 tbsp
- Sesame oil1 tbsp
- Black pepperA pinch
- Toasted sesame seedsA pinch
Directions
- 1
Trim the heads and roots off the soybean sprouts, add half a cup of water to a pot, boil for 2 minutes, then rinse in cold water and set aside. Slice the onion, carrot, green onion, chili peppers, and perilla leaves into bite-sized pieces.
- 2
Bring a little water to a boil in a pot. Rinse the fresh octopus well and cut into large pieces. When the water boils, add 1 tablespoon of soju, add the octopus, and as soon as it curls up, lift it out and drain in a sieve.
- 3
Do not rinse the lightly blanched octopus in cold water.
- 4
Mix all the sauce ingredients together to make the seasoning sauce.
- 5
Heat a little oil in a pan and lightly stir-fry the carrot and onion over medium heat, then add the sauce and stir once to combine.
- 6
Turn the heat to high, add the blanched octopus, green onion, and chili peppers, and stir-fry.
- 7
Add the soybean sprouts and perilla leaves and toss to combine.
- 8
Keep the heat high and stir-fry quickly.
- 9
Toss once more, then finish with a little sesame oil and black pepper. The leftover sauce is also delicious stir-fried with rice, aged kimchi, seaweed flakes, and a drizzle of sesame oil.