Spicy & Sweet Stir-Fried Octopus (Nakji Bokkeum) – The Golden Recipe
Your Ultimate Guide to Delicious Home-Style Nakji Bokkeum
Planning tonight’s dinner? Look no further than this incredibly flavorful Nakji Bokkeum (Spicy Stir-Fried Octopus)! This recipe is designed to be a lifesaver for busy home cooks and anyone looking to master this popular Korean dish. We’re revealing the secrets to achieving that perfect balance of spicy, sweet, and savory flavors, along with essential tips for the best texture. You might just gain a go-to recipe for life in under 3 minutes! Check the comments for the full detailed recipe and more pro tips.
Main Ingredients
- 4 pieces of cleaned octopus
- 1 stalk of green onion
- 1 medium onion
- 1/4 carrot
- 1-2 Korean chili peppers (optional, adjust to taste)
Seasoning Ingredients
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp soy sauce (or fish sauce)
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp sesame oil or perilla oil
- Pinch of black pepper
- Salt to taste
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp soy sauce (or fish sauce)
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp sesame oil or perilla oil
- Pinch of black pepper
- Salt to taste
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the onion thinly, about 0.5 cm thick. The onion’s sweetness will add depth and a clean finish to your stir-fry. Slice the carrot thinly, about 0.3 cm thick. Carrots contribute a lovely color and a subtle sweetness to the finished dish. Cut the green onion diagonally into large pieces. Green onions are crucial for absorbing excess moisture released during cooking and for neutralizing any fishy odor from the octopus. If using Korean chili peppers for extra heat, remove the seeds and chop them finely.
Step 2
Nakji bokkeum tends to release a lot of water during cooking. To prevent this, it’s best to quickly blanch the octopus before stir-frying. Bring a pot of water to a rolling boil, add the cleaned octopus, and blanch for about 20 seconds only. Be careful not to overcook, as it can become tough. Immediately rinse the blanched octopus under cold water and drain well.
Step 3
The secret to delicious Nakji Bokkeum lies in the sauce! In a bowl, combine the gochujang, gochugaru, minced garlic, cooking wine, maesilcheong, soy sauce (or fish sauce), honey (or corn syrup), and black pepper. Mix everything thoroughly until well combined. Using honey or corn syrup instead of sugar will give your dish a beautiful sheen and a richer sweetness.
Step 4
Now, let’s start stir-frying! Heat 1 tablespoon of perilla oil (or sesame oil) in a pan over medium-high heat. Once hot, add the blanched octopus and stir-fry quickly. You’ll notice the octopus start to curl up. Proceed to the next step promptly.
Step 5
Too much liquid can dilute the flavor of your Nakji Bokkeum. Stir-frying over high heat for a short period is key to achieving a rich, concentrated flavor with just the right amount of sauce. Once the cooking wine has partially evaporated while stir-frying the octopus, add the sliced onions and carrots to the pan. Continue to stir-fry over high heat for about 2 minutes. Keep tossing the ingredients constantly to prevent burning and ensure the octopus doesn’t become tough. After 2 minutes, you should see some liquid released from the vegetables, creating a slightly saucy consistency.
Step 6
Finally, add the diagonally sliced green onions and chopped Korean chili peppers (if using). Stir-fry for just 1 more minute. You want the green onions to slightly soften but retain some crispness for texture and aroma. Turn off the heat. Taste and adjust seasoning with a pinch of salt if needed. A final drizzle of sesame oil or perilla oil will add a wonderful nutty fragrance and enhance the overall flavor.
