Nakji-bokkeumbap (Spicy Octopus Fried Rice)
A one-bowl dish of pan-toasted rice stir-fried with octopus tossed in a spicy gochujang sauce. The fiery kick from gochugaru and gochujang pairs perfectly with the chewy octopus, making it a satisfying meal any time of day.
Ingredients
Main
- Octopus (nakji)1 (whole)
- Cooked rice1 bowl
- Oniona little
- Perilla leavesa little
Seasoning
- Red pepper flakes (gochugaru)2 tbsp
- Gochujang (red chili paste)1 tbsp
- Soy sauce2 tbsp
- Mirin1 tbsp
- Minced garlic1 tbsp
Directions
- 1
Heat olive oil in a pan and spread the rice out in an even layer.
- 2
Flip the rice and press it down, toasting both sides until golden and slightly crisp.
- 3
Cut the octopus, onion, and perilla leaves into bite-size pieces and toss with a sauce of gochugaru, gochujang, soy sauce, mirin, and minced garlic, then add to the toasted rice and stir-fry over high heat until combined.
Tips
Add the octopus at the very end and stir-fry it briefly so it stays tender and chewy instead of turning rubbery. If the heat feels too strong, cut back on the gochugaru and let the gochujang carry the flavor.