Spicy Stir-Fried Octopus (Nakji Bokkeum)
When I first discovered this Korean dish in high school, I was hooked. The balance of sweet and spicy flavors, chewy octopus, crunchy vegetables and cold noodles are satisfying and refreshing all at once.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
1 PACKAGE OF FROZEN, PRE-CUT OCTOPUS, THAWED
2 TBSP SALT
7 GARLIC CLOVES, MINCED
2 TSP GINGER, MINCED
1 JALAPEÑO, SLICED
1/2 ONION, SLICED
4 GREEN ONIONS, CUT IN 2 IN. PIECES
1/2 BELL PEPPER, SLICED IN STRIPS (OR CARROTS)
1 ZUCCHINI, SLICED IN 2 IN. STRIPS
2 TBSP VEGETABLE OIL
1 TSP TOASTED SESAME OIL
—Sauce
1/4 CUP KOREAN HOT PEPPER FLAKES
3 TBSP SOY SAUCE
1 TBSP SUGAR
1 TBSP POTATO STARCH
1/4 CUP CORN SYRUP
1/2 TSP PEPPER
Instructions
Rub octopus vigorously with salt and massage by hand for a few minutes. Bring a pot of water to a boil and blanch octopus for 30 seconds. Set aside.
Prep vegetables. Mix sauce ingredients in a bowl, set aside.
Add oil to a pan on high along with garlic, ginger, jalapeño, onion, bell pepper, zucchini and green onion for a few minutes until softened. Add the octopus and sauce and stir for 5-10 minutes or until octopus has firmed and sauce is well coated. Drizzle sesame oil and toss.
Top with sesame seeds and serve with cold somen noodles or rice.
