📝 About This Recipe
Nakji Bokkeum is a legendary Korean soul food known for its addictive, 'fire-in-the-mouth' spice levels and tender, succulent octopus. This iconic dish from the streets of Seoul combines the smoky depth of gochugaru with a hint of sweetness and the crunch of fresh vegetables. It is a masterclass in texture and heat, designed to be enjoyed with a bowl of warm rice to soothe the palate between spicy bites.
🥗 Ingredients
The Octopus
- 1 lb Small Octopus (Nakji) (cleaned and guts removed; frozen and thawed is also fine)
- 2 tablespoons Coarse Sea Salt (for cleaning and tenderizing the octopus)
- 2 tablespoons Flour (to remove impurities from the suction cups)
The Spicy Sauce Base
- 4 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust according to heat tolerance)
- 1 tablespoon Gochujang (Korean Red Chili Paste) (provides body and fermentation depth)
- 2 tablespoons Soy Sauce (use Jin Ganjang or all-purpose soy sauce)
- 1 tablespoon Rice Wine (Mirin) (to eliminate any fishy scent)
- 2 tablespoons Garlic (minced very finely)
- 1 teaspoon Ginger (grated or finely minced)
- 1 tablespoon Sugar (to balance the heat)
- 1 tablespoon Rice Syrup or Corn Syrup (for a glossy, professional finish)
- 1/4 teaspoon Black Pepper (freshly cracked)
Vegetables and Aromatics
- 1/2 medium Onion (sliced into 1/2 inch thick wedges)
- 2 cups Green Cabbage (roughly chopped into bite-sized squares)
- 1/2 medium Carrot (sliced into thin matchsticks)
- 3 stalks Green Onions (cut into 2-inch long pieces)
- 2 pieces Cheongyang Chili Peppers (optional, sliced diagonally for extra heat)
- 2 tablespoons Vegetable Oil (for stir-frying)
Finishing Touches
- 1 tablespoon Toasted Sesame Oil (added at the very end for aroma)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Place the cleaned octopus in a large bowl. Add the coarse salt and flour, then scrub vigorously with your hands for 2-3 minutes. This removes the slime and ensures the suction cups are clean. Rinse thoroughly under cold running water until the water runs clear.
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2
Bring a large pot of water to a boil. Quickly blanch the octopus for only 30-45 seconds. It should just start to curl and turn slightly opaque. Immediately plunge into an ice bath to stop the cooking process; this prevents a rubbery texture.
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3
Drain the octopus and pat it very dry with paper towels. Cut the tentacles into 2-inch long pieces. Keeping the octopus dry is crucial to prevent the stir-fry from becoming watery.
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4
In a small mixing bowl, combine the gochugaru, gochujang, soy sauce, rice wine, minced garlic, ginger, sugar, rice syrup, and black pepper. Mix until it forms a thick, smooth paste. Let it sit for 10 minutes to allow the flavors to meld.
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5
Prepare all your vegetables. Ensure the onion, cabbage, carrots, and green onions are cut and ready by the stove, as the stir-frying process moves very quickly.
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6
Heat a large wok or heavy-bottomed skillet over high heat until it starts to smoke slightly. Add the vegetable oil and swirl to coat the surface.
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7
Add the onions and carrots to the wok. Stir-fry for 1 minute until the onions begin to turn translucent but still retain a crunch.
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8
Add the cabbage and sliced chili peppers (if using). Stir-fry for another 1-2 minutes until the cabbage just starts to wilt.
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9
Push the vegetables to the sides of the wok and add the spicy sauce paste to the center. Let the sauce bubble for 10-15 seconds to caramelize the sugars and wake up the spices.
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10
Add the blanched octopus and the green onions to the wok. Toss everything together vigorously over high heat for no more than 2 minutes. The goal is to coat the octopus in the sauce and heat it through without overcooking it.
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11
Turn off the heat immediately. Drizzle the toasted sesame oil over the dish and give it one final toss.
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12
Transfer to a serving plate and garnish generously with toasted sesame seeds. Serve immediately while piping hot.
💡 Chef's Tips
Always blanch the octopus briefly before stir-frying; this locks in the moisture and prevents the octopus from releasing too much liquid in the pan. Use high heat throughout the stir-frying process to achieve a slight smoky 'wok hei' flavor and keep the vegetables crisp. If you prefer a less spicy version, reduce the gochugaru to 2 tablespoons and replace the Cheongyang chilies with green bell peppers. Do not overcook the octopus in the final step! Anything beyond 2 minutes will turn the tender meat into a rubbery texture. If the sauce is too thick, add 1 tablespoon of water, but be careful as the vegetables will naturally release some moisture.
🍽️ Serving Suggestions
Serve with a side of plain steamed white rice or 'Jumeok-bap' (seasoned rice balls) to help manage the heat. Pair with a cold bowl of 'Kongnamul-guk' (soybean sprout soup) which acts as a refreshing palate cleanser. Place a side of unseasoned, boiled bean sprouts on the plate; diners can mix them with the spicy sauce to add crunch and dilute the spice. Accompany with a chilled bottle of Soju or a sweet Makgeolli (Korean rice wine) to complement the bold, spicy flavors. For the ultimate finish, save some of the leftover sauce in the pan, add a bowl of rice, some seaweed flakes, and fry it up for a delicious 'K-dessert' fried rice.