Spicy & Sweet Stir-Fried Octopus with Smoky Flavor
Baek Jong-won’s Recipe: Making “Bul-Nakji-Bokkeum” (Spicy Stir-fried Octopus) with a Smoky Kick at Home
Since I started using an induction stove, I’ve been very satisfied with its cleaning and ease of use. However, there’s one thing I miss: the smoky flavor from cooking over an open flame. It feels like the dishes lack that certain depth compared to when I used my gas stove. I wondered if Baek Jong-won’s ‘Bul-Nakji-Bokkeum’ recipe could bring that smoky taste even to induction cooking, so I decided to give it a try! Enjoy this incredibly flavorful stir-fried octopus right in your own kitchen.
Main Ingredients- 3 whole octopuses
- 1 onion
- 2 Korean chili peppers (cheongyang peppers)
- 1 large green onion (scallion)
- 90ml cooking oil (about 6 Tbsp)
- A pinch of salt (for blanching)
Seasoning Sauce- 1 Tbsp rice wine (mirin)
- 3 Tbsp soy sauce
- 2 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp rice wine (mirin)
- 3 Tbsp soy sauce
- 2 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce, which is key to the deliciousness of this stir-fried octopus. In a bowl, combine 1 Tbsp of rice wine, 3 Tbsp of soy sauce, 2 Tbsp of chili powder, 1 Tbsp of minced garlic, and 1 Tbsp of sugar. Mix thoroughly with a spoon until you have a well-blended, flavorful sauce.
Step 2
Now, let’s prepare the vegetables. Wash the onion and slice it thinly into strips. Remove the stems from the Korean chili peppers and chop them finely. Cut the large green onion into larger pieces, separating the white and green parts. (The white parts are for making infused oil, and the green parts will be added later during stir-frying.)
Step 3
Here’s a secret to making the octopus extra tender! Bring a generous amount of water to a boil, add a pinch of salt, and then add the prepared octopus. Blanch it for just 10 seconds – a quick dip is crucial. Overcooking will make the octopus tough, so timing is essential.
Step 4
Immediately after blanching, transfer the octopus to cold water or an ice bath to cool it down rapidly. This process helps seal in the octopus’s juices, ensuring a wonderfully chewy and firm texture. Once cooled, drain the octopus thoroughly in a colander.
Step 5
It’s time to infuse that smoky flavor! In a deep wok or large pan, add the 90ml of cooking oil (about half a cup) and the white parts of the chopped green onion.
Step 6
Turn the heat to high and fry the green onion until it’s golden brown and fragrant, allowing the oil to absorb its aroma. This step creates a delicious green onion-infused oil that greatly enhances the dish’s flavor. Be careful not to burn the green onion as it fries.
Step 7
Lower the heat slightly, add the thinly sliced onion to the pan, and cover it with a lid for a short time. This allows the onion to steam and soften beautifully. (Be sure to check occasionally to ensure the green onion doesn’t burn.)
Step 8
Once the onion has softened, remove the lid and add all of the prepared seasoning sauce to the pan. Stir well to combine the sauce with the softened onions and green onion, preventing anything from sticking to the bottom.
Step 9
Reduce the heat to medium-low and stir-fry the sauce. Cook until the chili powder is well incorporated and a fragrant, reddish oil appears. This should take about 1-2 minutes. This step is vital for developing the deep flavor and color.
Step 10
Now, add the blanched octopus and the chopped Korean chili peppers to the pan. Stir-fry quickly over high heat for 1-2 minutes, ensuring everything is evenly coated with the sauce. Remember, don’t overcook the octopus, or it will become rubbery.
Step 11
Finally, drizzle a little sesame oil over the top for added aroma and richness. Your ‘Bul-Nakji-Bokkeum’, full of spicy, sweet, and smoky flavors, is now complete, just like Baek Jong-won’s recipe! It’s absolutely delicious served over a bowl of hot rice.
