Nakji Bokkeum (Korean Spicy Octopus Stirfry). Garlic, ginger, green onion, ground black pepper, hot pepper flakes, large green onion, long arm octopus, nakji, onion, potato starch, rice syrup, sesame oil, soy sauce, sugar, vegetable oil. Korean small octopus, Nakji is more famous(?) for their raw dish- San Nakji. You might saw them somewhere internet that chopped We have may ways to enjoy it but this spicy stir fry one is definitely my favorite way to eat it!
This sweet and spicy octopus stir fry dish is a classic Korean favorite, often served with buckwheat noodles or rice.
It can be made with both fresh and frozen octopus The flavors delicately dance between sweet and spicy, from the fermented red pepper paste.
We finally got to enjoy a spicy seafood dish when we found some frozen octopus at the local Asian market.
You can have Nakji Bokkeum (Korean Spicy Octopus Stirfry) using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Nakji Bokkeum (Korean Spicy Octopus Stirfry)
- You need 1 pound of baby octopus, body part cut in halves, tentacles cut into groupings of 2 or 3 (make sure they've been cleaned!).
- Prepare 3-4 Tablespoons of gochugaru, depending on how hot you like your food.
- You need 2-3 Tablespoons of sugar, depending on how sweet you like your food.
- It's 2 Tablespoons of fish sauce.
- You need 1 Tablespoon of soy sauce.
- Prepare 2 Tablespoons of minced garlic.
- It's 1 Tablespoon of minced ginger.
- You need 1 of onion, peeled and cut into 1/4" slices on the vertically.
- It's 1 of medium carrot cut into 1/8" slices.
- It's 2 of medium stems celery, cut into 1/8" slices diagonally.
- Prepare 1/4 of of a small head of cabbage, cut into 1/4" strips horizontally.
- You need 2 of king oyster mushrooms, cut into 1/4" pieces diagonally (you can sub with other kinds of mushrooms - about 1 cup total).
- It's of oil.
- Prepare 1/4 cup of water.
Korean Style Spicy Octopus Nakji Bokkeum. Kimchi - Traditional Korean Fermented Cabbage. Nakji Bokkeum is a popular Korean fried spicy octopus dish. Octopus itself is similar to Squid and is a low calorie and lean seafood which is a good source of protein, they are boneless fish with most of the meat being muscular.
Nakji Bokkeum (Korean Spicy Octopus Stirfry) instructions
- In a bowl, mix gochugaru, sugar, fish sauce, soy sauce, garlic, and ginger until it's a well incorporated paste..
- Mise en place is really important for stir fry because the cooking goes fast, and you want all your ingredients handy..
- In a large wok or saute pan, bring 2 teaspoons of oil up to high heat, then stir fry the octopus *just* until all the pieces turn opaque. Set aside in a large dish or platter. No need to salt the octopus if it hasn't been rinsed of the salt from the ocean water..
- Keeping the heat on high, preheat 1 Tablespoon of oil in your wok/saute pan, and stir fry half your veg, just until they all get a bit of sear. (If this is the batch with your onions, onions *just* starting to turn translucent is a good indication of when they're ready.) Season with just a pinch of salt and set aside with the octopus..
- Repeat Step 4 with the rest of your veg..
- Keeping the heat on high, put 2 Tablespoons oil in your wok/saute pan, and add your paste right after. Give it a good stir so the oil will lightly cook the garlic and ginger and caramelize the sugar in the paste. This should only take 15 to 20 seconds..
- Keeping the heat on high, add the octopus and veg back into the wok/saute pan along with 1/4 cup water, and toss thoroughly until all the paste/sauce is well integrated with the octopus and veg. That's it! Enjoy with a bowl of steamed rice. :).
Today, I'm sharing delicious Korean Nakji Bokkeum which is Korean Spicy Stir-fried Small Octopus! Korean small octopus, Nakji is more famous(?) for their raw dish- San Nakji. You might saw them somewhere internet that chopped up small octopus are still. Koreans love love love nakji-bokkeum, especially me. (laughs). In your local Korean grocery store, check out the frozen section.