Nakji Bokkeum - Spicy Korean Octopus Stir Fry

Rinse the Octopus: Place the octopus under cold running water and rinse thoroughly to remove any surface impurities.

Remove the Guts: Turn the head inside out and carefully remove the guts and ink sac. Discard these parts unless you want to save the ink for another dish.

Cut Off the Beak: Locate the beak at the center of the tentacles. Push it out from the bottom and discard it.

Clean the Suckers: Rub the tentacles and suckers with coarse salt or flour. This helps to remove slime and any hidden debris.

Rinse Again: Rinse the octopus thoroughly under cold water to remove the salt or flour.

Tenderize the Octopus (Optional): If you prefer a softer texture, gently massage the octopus with your hands or pound it lightly with a rolling pin. This step helps prevent it from becoming rubbery during cooking.

Cut into Bite-Sized Pieces: Use a sharp knife to cut the cleaned octopus into small, manageable pieces.

Tips for Perfect Nakji Bokkeum

Don’t Overcook the Octopus

• Octopus cooks quickly, and overcooking can make it tough and rubbery. Stir-fry it over high heat for just 2–3 minutes or until it turns opaque and tender.

2. Adjust the Spice Level

• While Nakji Bokkeum is traditionally spicy, you can adjust the heat to suit your preference. Use less gochujang or gochugaru for a milder flavor, or add more if you love heat.

3. Prep Ingredients in Advance

• Since the cooking process is fast, have all your ingredients—octopus, vegetables, and sauce—ready to go before you start stir-frying.

4. Marinate the Octopus (Optional)

• For added flavor, you can marinate the octopus in a bit of the sauce for 15–20 minutes before cooking. This allows it to absorb the spices.

5. Use Fresh Ingredients

• Fresh octopus, vibrant vegetables, and high-quality seasonings make a big difference in the flavor of the dish.

6. Add Vegetables Strategically

• Start by cooking harder vegetables like carrots first and add softer ones like onions and green onions later to ensure everything cooks evenly.

7. Finish with Sesame Oil and Seeds

• A drizzle of sesame oil and a sprinkle of sesame seeds at the end adds a nutty aroma and enhances the dish’s flavor.

8. Serve with Rice or Noodles

• Nakji Bokkeum is best enjoyed with steamed white rice or somen noodles to balance the bold, spicy flavors.

9. Use a Hot Plate for Serving (Optional)

• For an authentic Korean experience, serve Nakji Bokkeum on a sizzling hot plate to keep it warm and flavorful throughout the meal.

Health Benefits of Nakji Bokkeum

High in Protein Octopus is an excellent source of lean protein, which is essential for muscle growth, repair, and overall body function. It’s a great choice for those looking to increase their protein intake while keeping the dish low in fat.

Rich in Omega-3 Fatty Acids Octopus contains omega-3 fatty acids, which are beneficial for heart health. Omega-3s help reduce inflammation, lower cholesterol levels, and support brain function.

Packed with Vitamins and Minerals Octopus is rich in essential vitamins and minerals like vitamin B12, iron, zinc, and selenium, which are important for energy production, immune health, and metabolism.

Antioxidant Benefits The ingredients in the sauce, particularly gochujang and gochugaru, are rich in antioxidants, which help protect the body against oxidative stress and support overall health.

Low in Calories Nakji Bokkeum is a relatively low-calorie dish, making it a good option for those watching their calorie intake. It provides a satisfying, flavorful meal without being heavy.

Supports Digestive Health Gochujang, the fermented chili paste, contains probiotics that may help promote gut health and improve digestion. The addition of fresh vegetables also provides fiber to support a healthy digestive system.

Anti-Inflammatory Properties Garlic, ginger, and sesame oil—all key components in Nakji Bokkeum—are known for their anti-inflammatory properties, helping to reduce inflammation and support overall health.

How to Serve Nakji Bokkeum

Serve with Steamed White Rice The simplest and most traditional way to enjoy Nakji Bokkeum is with a bowl of steamed white rice. The rice helps balance the spice from the stir-fry and makes the dish even more filling.

Pair with Korean Side Dishes (Banchan) Nakji Bokkeum pairs wonderfully with a variety of banchan (side dishes), such as kimchi, pickled vegetables, and sautéed spinach. These side dishes add variety and complement the bold flavors of the main dish.

Enjoy with Noodles If you prefer a lighter option, serve Nakji Bokkeum over cold noodles (naengmyeon) or somen noodles. The noodles absorb the spicy sauce and provide a refreshing contrast to the heat.

Serve on a Hot Plate For a sizzling presentation, serve Nakji Bokkeum on a hot plate (dolsot) for an authentic Korean dining experience. The hot plate keeps the dish warm throughout the meal and adds a touch of excitement to your table.

Add Fresh Herbs and Garnishes Garnish with a sprinkle of sesame seeds and chopped green onions for a burst of color and extra flavor. Fresh cilantro or mint can also add a refreshing element to the dish if desired.

Pair with a Cold Drink To balance the heat, serve Nakji Bokkeum with a cold drink such as barley tea (boricha) or a chilled Korean drink like sikhye (sweet rice drink).

Serve with Korean Stews or Soups Nakji Bokkeum can be served as part of a larger Korean meal with a bowl of hot soup or stew, such as kimchi jjigae or doenjang jjigae (soybean paste stew). The comforting, rich flavors of the soup complement the spicy stir fry.

Nakji Bokkeum - Spicy Korean Octopus Stir Fry

Nakji Bokkeum (낙지볶음) is a popular Korean stir-fried dish made with small octopus (nakji) and vegetables in a spicy, savory sauce. It's well loved for its bold flavors and slightly chewy texture of the octopus.

Prep: 20 min | Cook: 10 min 

Servings: 3

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INGREDIENTS

 

• 1 lb (450g) small octopus (nakji), cleaned and cut into bite-sized pieces
• 1 tablespoon gochujang (Korean red chili paste)
• 1 teaspoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sugar or honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 small onion, sliced
• 1 small carrot, julienned
• 2-3 green onions, chopped
• 1 tablespoon sesame seeds (for garnish)
• Steamed white rice or noodles (optional, for serving)

INSTRUCTIONS

 

1. Prepare the Octopus:

   • Clean and cut the octopus into bite-sized pieces. Set aside.

2. Make the Sauce:

   • In a small bowl, combine gochujang, gochugaru, soy sauce, sugar (or honey), and sesame oil. Stir until well mixed and smooth.

3. Cook the Vegetables:

   • Heat a large pan or wok over medium-high heat. Add a little oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
   • Add the sliced onion and julienned carrot. Stir-fry for another 2-3 minutes until the vegetables start to soften.

4. Add the Octopus:

   • Add the cleaned octopus to the pan. Stir-fry for 2-3 minutes until the octopus turns opaque and begins to firm up.

5. Add the Sauce:

   • Pour the prepared sauce over the octopus and vegetables. Stir well to coat evenly and cook for another 3-4 minutes, allowing the sauce to thicken slightly and the flavors to meld.

6. Finish and Serve:

• Add the chopped green onions and stir for another minute.
• Garnish with sesame seeds and additional green onions, if desired.
• Serve hot with steamed rice or noodles for a complete meal.

  Notes:

  • Adjust the spice level by adding more or less gochujang and gochugaru.
  • For a more authentic experience, serve Nakji Bokkeum on a hot plate (dolsot) to keep it sizzling.
  • Feel free to add other vegetables like zucchini, bell peppers, or cabbage for added texture and flavor.

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