Spicy and Sweet Stir-Fried Octopus (Nakji Bokkeum) – The Golden Recipe
Easy Home-Style Stir-Fried Octopus
If you have fresh octopus on hand, you can whip up this incredibly addictive stir-fried octopus dish in just 15 minutes using simple ingredients from your pantry, skipping the usual blanching step. The spicy and sweet sauce perfectly complements the chewy octopus, making it an absolute winner as a side dish for rice or a delightful appetizer with drinks! Don’t forget the best part: the delicious leftover sauce is perfect for mixing with boiled somen noodles for an extra treat!
Main Ingredients- 4 fresh octopus (or 2-3 if large)
- 1/4 onion, thinly sliced
- 10 scallions, cut into 3-4cm lengths
- 2 Tbsp cooking oil
- A pinch of coarse salt (for cleaning octopus)
Spicy and Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes) (use 4 Tbsp for extra spiciness)
- 1 Tbsp soy sauce
- 1 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp minced garlic
- 1 Tbsp rice wine (mirin) (to remove odor)
- 1 tsp ginger wine (or 1/2 tsp minced ginger)
- A pinch of black pepper
- 1 Tbsp sesame oil (to drizzle at the end)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes) (use 4 Tbsp for extra spiciness)
- 1 Tbsp soy sauce
- 1 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp minced garlic
- 1 Tbsp rice wine (mirin) (to remove odor)
- 1 tsp ginger wine (or 1/2 tsp minced ginger)
- A pinch of black pepper
- 1 Tbsp sesame oil (to drizzle at the end)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Thinly slice the onion into strips and cut the thoroughly washed scallions into generous 3-4cm lengths. You can substitute the scallions with the white parts of a leek if you prefer.
Step 2
Now, for cleaning the fresh octopus. Place the octopus in a bowl and add 1-2 tablespoons of coarse salt. Knead it vigorously by rubbing it with your hands. This process removes the slimy mucus and impurities, ensuring a cleaner dish. Rinse thoroughly under cold running water, then drain completely in a colander. (Tip: If using frozen octopus or if you prefer a softer texture, you can briefly blanch it in boiling water for about 30 seconds. However, for fresh octopus, skipping the blanching step results in a better chewy texture.)
Step 3
Cut the cleaned octopus into bite-sized pieces, approximately 3-4cm long. For the tentacles, you can cut along the natural joints for a more appealing presentation.
Step 4
Now, it’s time to make the star of the show – the sauce! In a bowl, combine 2 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp rice wine, 1 tsp ginger wine, and a pinch of black pepper. Mix everything well. Set aside the sesame oil for later.
Step 5
Heat a wide pan or wok over high heat. Once hot, add 2 Tbsp of cooking oil. Add the sliced onions and scallions and stir-fry for just 1-2 minutes until they become slightly fragrant and softened. The key is to stir-fry them just enough to release their aroma without making them overly soft.
Step 6
Add the cut octopus to the pan with the softened vegetables. Pour in about half of the prepared sauce and stir-fry quickly over high heat. Avoid overcooking the octopus, as it can become tough; high heat and a short cooking time are essential. Once the octopus starts to turn opaque, taste and add the remaining sauce gradually, adjusting the seasoning to your preference.
Step 7
Continue to stir-fry everything together over high heat for another 1-2 minutes until well combined and the octopus is cooked through. Finally, drizzle in 1 Tbsp of sesame oil and turn off the heat. Your glossy and delicious stir-fried octopus is ready!
Step 8
Transfer the freshly stir-fried octopus to a serving dish. Enjoy it over warm rice as a satisfying meal, or for an extra special touch, boil some somen noodles and mix them in with the delicious sauce.
