Korean Nakji Bokkeum (Spicy Octopus Stir Fry)


2 tbsp gochugaru Crushed Red Chili Pepper

1 tbsp Df Sweet Soy Sauce

1 tsp

2 tbsp Df Pure Sesame Oil

(optional) Joyluck Whole Shiitake Mr

1 tbsp (garnish) Jhc White Sesame Seed

1 lb octopus, de-gutted and cleaned

1 small onion, sliced into strips

2 green onions, cut into 2-inch pieces

2 red or green chili peppers, sliced diagonally

2, 3 tbsp gochujang (red pepper paste)

3, 4 garlic cloves, finely minced

somyeon (thin noodles; optional)

(garnish) green onion

Cooking Instructions

If using frozen octopus, allow to defrost at room temperature until ready for us. Wash & rinse octopus under cold water.Cut legs/tentacles into 2-3" lengths. Cut open head & shave off insides with knife.Rinse off ink & other remains, cut into strips.

Cut all vegetables into 2 or 3 inch strips (see pics above) and set aside until marinade/sauce is made. Save the green onions separately and add near the end of cooking.

Prepare and mix all ingredients for sauce in a mixing bowl. For extra spiciness, add extra gochujang (red pepper paste) or chili peppers of your liking.

Combine spicy sauce with octopus and marinate for 30~60 minutes. This is an optional step that can be skipped if time is limited.

Heat a non-stick pan on a medium high heat, cook for about 10 minutes or until vegetables are tender. Octopus cook fairly quickly, so there is no need to worry about undercooking them.

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