Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum)
Making Delicious Nakji Bokkeum: A Rewarding Effort!
This is a dish featuring octopus after a long time! ^^ As always, measurements are based on a standard paper cup!
Main Ingredients- 5 medium octopuses (cleaned)
- 1.5 cups onion (approx. 1/2 medium onion)
- 2 cups carrot (approx. 1/3 medium carrot)
- 4 handfuls bean sprouts (approx. 200g)
- 3 Korean chili peppers (Cheongyang)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soju (or cooking wine)
- 1 Tbsp Miyang (Chinese seasoning sauce, or oyster sauce)
- 1 Tbsp sugar
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce, optional)
- 1 tsp sesame oil
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soju (or cooking wine)
- 1 Tbsp Miyang (Chinese seasoning sauce, or oyster sauce)
- 1 Tbsp sugar
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce, optional)
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, prepare the fresh octopus after cleaning it thoroughly. (Octopus is often sold pre-cleaned in markets.) Peel the carrots and onions and slice them thinly into julienne strips. Remove the stems from the Cheongyang chili peppers and slice them thinly diagonally to add a spicy kick. Rinse the bean sprouts under running water to remove any impurities and drain them.
Step 2
In a bowl, combine all the seasoning ingredients: Gochujang, soju, Miyang, sugar, maesilcheong, soy sauce, minced garlic, gochugaru, (optional) guk-ganjang, and sesame oil. Mix them well until smooth to create a delicious seasoning sauce.
Step 3
Heat a frying pan or wok over medium heat. Add a generous amount of cooking oil and stir-fry the chopped green onions until their fragrance is fully released, creating fragrant green onion oil. This oil will add a deeper layer of flavor to the dish.
Step 4
Once the green onion oil is fragrant, add all the vegetables except the bean sprouts (onions, carrots, Cheongyang chili peppers) to the pan. Stir-fry over medium heat for 2-3 minutes. It’s important to stir-fry them until they become slightly translucent while retaining their crispness.
Step 5
Prepare to cook the somen noodles to serve with the Nakji Bokkeum. Bring a large pot of water to a boil. Add the somen noodles and stir them occasionally to prevent sticking, cooking over medium heat until they are al dente. Once cooked, rinse the noodles under cold water and drain them to achieve a chewier texture.
Step 6
When the vegetables are partially stir-fried, add the prepared seasoning sauce and the rinsed bean sprouts to the pan. Continue to stir-fry over medium heat until the bean sprouts wilt slightly. Ensure the sauce is evenly distributed.
Step 7
Now it’s time for the star ingredient: the octopus! Add the cleaned octopus to the pan. Stir-fry quickly over high heat to prevent the octopus from becoming tough. Cook just until the octopus changes color. Be careful not to overcook, as it can become chewy.
Step 8
Arrange the cooked somen noodles, from which water has been drained, onto a serving plate. The generously stir-fried Nakji Bokkeum will be placed on top of the somen.
Step 9
Finally, beautifully top the somen with the glossy and delicious Nakji Bokkeum to complete the dish. For an even more appealing presentation, sprinkle with toasted sesame seeds if desired. Serve generously and enjoy your delicious meal!
