Spicy & Sweet Stir-Fried Octopus Bibimbap: A Flavorful and Unique Korean Dish!
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I recently discovered ‘Bibim Nakji’ online and was intrigued by this dish, which is different from the typical salted octopus. It’s essentially an octopus seasoned with a special sauce for mixing! With some pre-cut octopus in my freezer, I decided to give it a try. I imagined it would be delicious mixed with blanched bean sprouts. Since it’s frozen octopus, I gently blanched it to ensure a tender yet chewy texture. To make it even healthier and more flavorful, I added a refreshing seaweed salad. The resulting Bibim Nakji Bibimbap was absolutely divine – a true ‘rice thief’! Give this unique and delicious recipe a try at home!
Bibim Nakji Bibimbap Ingredients- 1 bag fresh bean sprouts
- 1 bowl cooked rice
- Sesame seeds, for sprinkling
- Sesame oil, for drizzling
- 4 Tbsp Bibim Nakji (Spicy Stir-fried Octopus)
Bibim Nakji Seasoning Ingredients- 500g frozen pre-cut octopus
- 1 cup refreshing seaweed salad
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Eogan-jang (Anchovy fish sauce) – recommended for seafood
- 3 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 tsp ginger juice
- 1 tsp black pepper
- 3 Tbsp grated onion
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Maesil-cheong (plum extract)
- 500g frozen pre-cut octopus
- 1 cup refreshing seaweed salad
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Eogan-jang (Anchovy fish sauce) – recommended for seafood
- 3 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1 tsp ginger juice
- 1 tsp black pepper
- 3 Tbsp grated onion
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Maesil-cheong (plum extract)
Cooking Instructions
Step 1
First, thaw the frozen pre-cut octopus naturally. Once thawed, briefly blanch it in boiling water for about 1-2 minutes. Be careful not to overcook, as it can become tough.
Step 2
Immediately rinse the blanched octopus under cold water to stop the cooking process. Drain it thoroughly in a colander.
Step 3
Once drained, finely chop the octopus into bite-sized pieces. Avoid chopping it too finely; you want to retain a pleasant chewy texture.
Step 4
Now, let’s make the delicious Bibim Nakji sauce. In a bowl, combine Gochugaru (chili flakes), Gochujang (chili paste), Eogan-jang (fish sauce), minced garlic, chopped green onion, ginger juice, black pepper, Mirin (rice wine), and grated onion. Mix everything well. This sauce tastes even better if it’s allowed to mature in the refrigerator for about a day, allowing the flavors to meld beautifully. Using Eogan-jang for seafood dishes helps reduce any fishy smell and enhances the umami flavor.
Step 5
Add the prepared sauce to the chopped octopus and gently mix it with your hands until the octopus is evenly coated. This ‘jo-mul jo-mul’ (massaging) motion helps the flavors penetrate.
Step 6
Next, incorporate the refreshing seaweed salad, which adds a delightful tanginess and a pleasant chewy texture. This addition elevates the dish, making it both healthier and more flavorful. Mix well with the octopus.
Step 7
Your delicious Bibim Nakji is now ready! For an even richer flavor, it’s recommended to refrigerate it for one to two days before serving.
Step 8
Now, let’s prepare the bean sprouts for the bibimbap. When boiling bean sprouts, add them to cold water with a pinch of salt and cover the pot. This method helps maintain their crispness. Alternatively, if using boiling water, add the bean sprouts and salt with the lid off.
Step 9
Immediately after boiling, rinse the bean sprouts under cold water to prevent them from overcooking due to residual heat. No additional seasoning is needed at this stage. Keep them cool.
Step 10
It’s time to assemble the Bibim Nakji Bibimbap! Place a generous serving of warm cooked rice into a large bowl.
Step 11
The beauty of this Bibim Nakji Bibimbap lies in its simplicity. Just the crunchy bean sprouts and the spicy-sweet Bibim Nakji are enough to create a delicious meal.
Step 12
Generously top the rice in the center of the bowl with the prepared Bibim Nakji. Feel free to adjust the amount of octopus to your liking.
Step 13
Arrange the cooled, crunchy bean sprouts around the outside edge of the bowl, surrounding the octopus and rice.
Step 14
Finally, drizzle some sesame oil over everything and sprinkle with sesame seeds. If you have some chopped green onions, sprinkle them on top for a colorful garnish. Your Bibim Nakji Bibimbap is complete! Mix well and enjoy!
