Spicy Stir-Fried Octopus: A Stress-Relieving Recipe
The Perfect Blend of Chewy Octopus and Spicy Sauce! From Octopus Preparation to Stir-Frying Without Excess Water
When you’re craving something spicy and zesty, stir-fried octopus (Nakji Bokkeum) is the dish that comes to mind! One bite of this octopus coated in a flavorful, spicy sauce can melt away all your stress. Lately, I’ve been feeling quite stressed, which made me crave spicy Nakji Bokkeum. I decided to make a simple version to help relieve my stress, and it was incredibly satisfying! Would you like to make it together?
Main Ingredients for Stir-Fried Octopus- 3 fresh octopuses
- 1/2 medium onion
- 1 stalk of green onion
- 1/2 carrot
- 1 Korean chili pepper (Cheongyang chili)
- 1 red chili pepper
Spicy Sauce Ingredients- 1 Tbsp ‘Beomil’ Gochujang (Korean chili paste)
- 3 Tbsp red chili powder
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp ‘Beomil’ Gochujang (Korean chili paste)
- 3 Tbsp red chili powder
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, proper cleaning of the octopus is crucial. Remove the innards, eyes, and beak from the octopus. Then, in a bowl, combine the octopus with a handful of flour and a pinch of coarse salt. Rub and rinse vigorously. This process removes the slimy mucus, resulting in a cleaner texture and a more satisfying chewiness. After rinsing thoroughly, cut the octopus into bite-sized pieces (about 3-4 cm).
Step 2
A secret to preventing excess water when stir-frying octopus is a quick blanch! Bring a pot of water to a rolling boil. Once boiling, add the prepared octopus and blanch for just 30 seconds. Be careful not to overcook, as it can make the octopus tough. Immediately rinse the blanched octopus under cold water to stop the cooking and drain well.
Step 3
Now, let’s make the key component: the spicy sauce! In a small bowl, combine 1 Tbsp Gochujang, 3 Tbsp red chili powder, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp cooking wine, 2 Tbsp sugar, and finally, 1 Tbsp sesame oil. Whisk or stir with chopsticks until well combined and smooth. Your spicy sauce is ready!
Step 4
Prepare your vegetables: slice the onion, green onion, carrot, and chili peppers into bite-sized pieces. Cutting the green onion diagonally helps it absorb the sauce better. In a bowl, combine the blanched octopus (drained) with the sliced vegetables and the prepared sauce. Gently mix with your hands until everything is evenly coated. It’s best to mix right before stir-frying to prevent the vegetables from releasing too much water.
Step 5
Heat a pan over high heat. Add the coated octopus and vegetables. Stir-fry quickly over high heat. This high-heat, short-cooking method helps maintain the octopus’s chewy texture and the vegetables’ crispness. Cook for about 2-3 minutes, or until the octopus is bright red and the sauce has slightly thickened. Your delicious Nakji Bokkeum is ready! Serve it over rice or enjoy it as a lettuce wrap. The spicy kick is perfect for relieving stress!
