Photograph of the finished Nakji bokkeum

Korea · Bạch tuộc xào cay

Nakji bokkeum

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 1.8 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Garlic chives Garlic chives 3.5 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rub the octopus with salt and flour to remove the slime, rinse it several times, and then cut it into 4 cm pieces.
  2. 2 Mix gochujang chili paste, Korean chili powder, soy sauce, sugar, and minced garlic to make a spicy sauce.
  3. 3 Marinate the octopus with half of the sauce for 10 minutes.
  4. 4 Sauté the onions and carrots over high heat for 2 minutes until fragrant, then set them aside in the pan.
  5. 5 Add the octopus and stir-fry over high heat for 3 minutes, then add the remaining sauce and stir quickly for 2 minutes.
  6. 6 Add the chopped chives, stir-fry for 1 minute, drizzle with sesame oil and sprinkle with roasted sesame seeds, then serve immediately.
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