📝 About This Recipe
Nakji-deopbap is a beloved Korean classic that marries tender, chewy octopus with a bold, smoky, and sweet chili glaze. This dish is celebrated for its 'bul-mat' (fire taste), achieved through high-heat stir-frying that caramelizes the gochugaru-based sauce. Perfect for spice lovers, it transforms a simple bowl of rice into a vibrant, soul-warming meal that captures the essence of Seoul’s bustling street food scene.
🥗 Ingredients
Main Ingredients
- 1 lb Small octopus (Nakji) (cleaned and cut into 2-inch pieces)
- 2 cups Short-grain white rice (cooked and kept warm)
- 1 tablespoon Coarse sea salt (for cleaning the octopus)
- 2 tablespoons Flour (for cleaning the octopus)
The Spicy Sauce
- 3 tablespoons Gochugaru (Korean red chili flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean red chili paste)
- 2 tablespoons Soy sauce
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Sugar
- 1 tablespoon Rice wine or Mirin
Vegetables & Aromatics
- 1/2 Onion (sliced)
- 1 cup Green cabbage (shredded into bite-sized pieces)
- 3 stalks Green onions (cut into 2-inch lengths)
- 1/2 Carrot (julienned)
- 2 tablespoons Vegetable oil
Finishing Touches
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Place the cleaned octopus in a large bowl. Add the sea salt and flour, then massage vigorously for 2-3 minutes to remove slime and impurities. Rinse thoroughly under cold running water until the water runs clear.
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2
Bring a pot of water to a boil. Blanch the octopus for exactly 30 seconds—just until it turns pink and slightly curls. Drain and immediately plunge into an ice bath to stop the cooking process.
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3
Pat the octopus dry with paper towels. Cut into 2-inch pieces and set aside. Ensure it is very dry to prevent the stir-fry from becoming watery.
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4
In a small bowl, whisk together the gochugaru, gochujang, soy sauce, minced garlic, ginger, sugar, and rice wine until a thick paste forms.
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5
Heat a large wok or heavy-bottomed skillet over high heat with 2 tablespoons of vegetable oil until slightly smoking.
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6
Add the sliced onions and carrots. Stir-fry for 1-2 minutes until the onions begin to turn translucent but still retain a crunch.
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7
Add the cabbage and green onions to the pan. Toss for another minute until the cabbage just begins to wilt.
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8
Push the vegetables to the sides of the wok and add the spicy sauce paste to the center. Let it sizzle for 10-15 seconds to release its aroma, then mix it into the vegetables.
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9
Add the blanched octopus to the wok. Stir-fry rapidly on high heat for no more than 2 minutes. The goal is to coat everything in the sauce and heat the octopus through without making it rubbery.
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10
Turn off the heat. Drizzle the toasted sesame oil over the mixture and give it one final toss.
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11
Divide the warm steamed rice into two large serving bowls.
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12
Generously spoon the spicy octopus and vegetable mixture over the rice, ensuring plenty of sauce is included. Garnish with toasted sesame seeds and serve immediately.
💡 Chef's Tips
Use high heat throughout the stir-frying process to achieve a smoky 'wok hei' flavor and prevent vegetables from releasing too much water. Blanching the octopus before stir-frying is the secret to a tender texture; overcooking it in the pan will make it tough and rubbery. If you prefer a milder dish, reduce the gochugaru but keep the gochujang for depth of flavor. Always dry your octopus and vegetables thoroughly after washing to ensure the sauce clings to the ingredients rather than pooling at the bottom. For an extra layer of flavor, add a splash of smoky liquid or a pinch of smoked paprika to mimic charcoal-grilled versions.
🍽️ Serving Suggestions
Serve with a side of cold Kongnamul-muchim (seasoned soybean sprouts) to balance the heat. A mild, clear soup like Mu-guk (radish soup) helps cleanse the palate between spicy bites. Pair with a chilled glass of Korean rice wine (Makgeolli) or a crisp lager. Add a fried egg (sunny side up) on top of the rice for extra richness. Provide extra dried seaweed strips (Gim) to wrap small bites of the octopus and rice.