Nakji Bokkeum

Name: Nakji Bokkeum
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs frozen octopus (thawed), cut into bite-sized pieces; 1/2 carrot, sliced; 1/2 onion, sliced; 1/2 green bell pepper, sliced; 4 garlic cloves, minced; 2 tbsp gochujang (Korean red chili paste); 2 tbsp soy sauce; 1 tsp sugar; 1 tbsp sesame oil; 2 tbsp vegetable oil; 2 tsp sesame seeds; 2 green onions, chopped

Tender octopus stir-fried with vegetables in a slightly spicy gochujang sauce. A classic Korean restaurant dish.

35 minMediumServes 4160 cal/serving

KoreanDinnerStovetopStandard

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Ingredients

1.5 lbs frozen octopus (thawed), cut into bite-sized pieces
1/2 carrot, sliced
1/2 onion, sliced
1/2 green bell pepper, sliced
4 garlic cloves, minced
2 tbsp gochujang (Korean red chili paste)
2 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
2 tbsp vegetable oil
2 tsp sesame seeds
2 green onions, chopped

Instructions

1

Heat 2 tbsp vegetable oil in a large wok or skillet over high heat.
2

Add 1.5 lbs cut into bite-sized pieces frozen octopus (thawed) and stir-fry for 2-3 minutes until it begins to curl.
3

Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
4

Add 1/2 sliced carrot, 1/2 sliced onion, and 1/2 sliced green bell pepper. Stir-fry for 3-4 minutes.
5

In a small bowl, mix 2 tbsp gochujang (Korean red chili paste), 2 tbsp soy sauce, and 1 tsp sugar.
6

Add the sauce mixture to the pan and toss everything together. Stir-fry for 2-3 minutes until well combined.
7

Drizzle with 1 tbsp sesame oil and toss.
8

Transfer to a serving plate and garnish with 2 tsp sesame seeds and 2 chopped green onions. Serve hot.

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Questions

What is Nakji Bokkeum?

Tender octopus stir-fried with vegetables in a slightly spicy gochujang sauce. A classic Korean restaurant dish. This reference files it under Korean dinner: made on the stovetop, rated medium and about 35 minutes start to finish.

Is there a substitute for gochujang in Nakji Bokkeum?

The entry for Nakji Bokkeum calls for 2 tbsp gochujang (Korean red chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

How hot is Nakji Bokkeum?

Moderately. The heat in Nakji Bokkeum comes from 2 tbsp gochujang (Korean red chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Nakji Bokkeum contain shellfish?

Yes: 1.5 lbs frozen octopus (thawed), cut into bite-sized pieces. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Nakji Bokkeum?

Refrigerate what is left of Nakji Bokkeum within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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