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Illustration of Nakji Bokkeum (Spicy Stir-fried Octopus)

Stir-fries

Nakji Bokkeum (Spicy Stir-fried Octopus)

Clean the octopus by rubbing it with flour, then blanch it for a few seconds so less water comes out in the pan. Stir-fry the onion over high heat, add the octopus and sauce, and cook briefly to keep it tender.

Prep 15 min · Cook 5 min · Total 20 min · 2 servings · Medium

한국어로 보기 (Korean version)

Steps

  1. 1

    Turn the octopus head inside out and remove the guts and ink sac, then cut off the eyes and the beak at the center of the arms. Sprinkle with flour, rub thoroughly down to the suckers, and rinse several times in cold water.

    The flour grabs grit and slime from between the suckers so they wash clean.

  2. 2

    Cut the octopus into 5 cm lengths, slice the onion into thick strips, cut the leek into 5 cm lengths, and slice the chili on the diagonal. Mix the gochugaru, gochujang, soy sauce, sugar, garlic, and mirim into a sauce.

  3. 3

    Drop the octopus into boiling water for just 20 seconds, then lift it out right away and drain.

    A quick blanch means less water in the pan and a shorter stir-fry.

  4. 4

    Heat the oil in a pan over high heat and stir-fry the onion for 1 minute, then add the octopus and sauce and stir-fry for 2 minutes until the octopus is cooked through.

  5. 5

    Add the leek and chili and stir-fry 30 seconds more. Turn off the heat and finish with sesame oil and sesame seeds.

Substitutions

Instead ofUseHow
long-arm octopus1 squidSkip the blanching for squid and stir-fry it directly, finishing within 3 minutes.
gochujang1/2 Tbsp more soy sauceWithout gochujang the flavor is cleaner and the heat sharper.

Storing leftovers

Octopus toughens quickly when reheated, and the sauce turns watery. It is best to cook only what you will eat; refrigerate leftovers for no more than 1 day and warm them briefly in the microwave just until hot in the center. Do not freeze cooked octopus. Raw octopus can be cleaned, patted dry, and frozen, then thawed in the fridge before use.

Serve with

Rice, gyeran-jjim (steamed eggs), and thin wheat noodles (somyeon). Soft steamed eggs balance the heat.

Making more or less

One octopus per person is a good portion. To serve it over rice, add 3 Tbsp water to the sauce so a little liquid remains, and stir-fry in batches when making more.

Questions

How do I serve it with somyeon noodles?

Boil 100 g thin wheat noodles (somyeon) for 4 minutes, rinse by rubbing them in cold water, and coil them into bundles. Make 1.5 times the sauce and toss the noodles in the leftover sauce from the octopus.

Can I use pre-cleaned octopus?

Yes. Thaw frozen cleaned octopus slowly in the fridge and squeeze out the water before cooking. Even if it is pre-cleaned, a quick rub with flour and a rinse cuts any off smell.