Korean Spicy Stir-fried Octopus
Quick answer
Nakji-bokkeum is a fiery Korean stir-fry of small octopus (nakji) coated in a sauce of gochujang, gochugaru, soy sauce, sugar, and garlic, tossed with bean sprouts, onion...
What makes this special
- Nakji-bokkeum layers tender small octopus over bean sprouts in a fiery gochujang-gochugaru sauce.
- Bean sprouts layered on pan bottom release steam to prevent scorching
- Covered medium-heat 3 minutes then high-heat 2 minutes for char aroma on octopus
Key ingredients
Core cooking flow
- 1 Rub 300 g small octopus with flour and salt until the surface feels less sli...
- 2 Slice 1 onion, 1/2 carrot, and 1 green onion so they soften evenly in the pan.
- 3 Heat the pan, then spread 100 g bean sprouts in an even layer across the bottom.
Nakji-bokkeum is a fiery Korean stir-fry of small octopus (nakji) coated in a sauce of gochujang, gochugaru, soy sauce, sugar, and garlic, tossed with bean sprouts, onion, carrot, and scallion. Bean sprouts line the bottom of the pan, releasing moisture to prevent sticking while adding crunch. The vegetables and half the sauce go on next, then the octopus on top, covered and steamed on medium heat for three minutes before a final high-heat stir-fry sears everything for two minutes. Speed is critical - octopus toughens with prolonged cooking - and the dish is often mixed with boiled thin wheat noodles for a heartier meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rub 300 g small octopus with flour and salt until the surface feels less slippery, then rinse several times.
Drain well, pat off excess moisture, and cut into bite-size pieces so it cooks quickly.
- 2Season
Slice 1 onion, 1/2 carrot, and 1 green onion so they soften evenly in the pan.
Mix 2 tbsp gochujang, 1.5 tbsp gochugaru, and 1 tbsp each soy sauce, sugar, and minced garlic.
- 3Control
Heat the pan, then spread 100 g bean sprouts in an even layer across the bottom.
Add onion and carrot on top, scatter half of the sauce over them, and keep the sprouts underneath to release moisture and reduce scorching.
- 4Control
Place the octopus over the vegetables and coat the top with the remaining sauce.
Cover the pan and cook over medium heat for 3 minutes, just until the octopus begins to curl and release juices.
- 5Control
Uncover, raise the heat to high, and stir-fry quickly for 2 minutes.
Toss from the bottom so the bean sprout moisture blends into the sauce, and stop when the sauce thickens and the octopus feels springy.
- 6Season
Add the green onion and toss only until it softens slightly, then turn off the heat.
Drizzle in 1 tbsp sesame oil for aroma, and if using boiled thin wheat noodles, mix them separately with some sauce just before serving.
After the steps
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Variations
Spicy Octopus and Green Onion Stir-Fry
Baby octopus and green onions stir-fried in a spicy gochujang sauce. Tender, chewy octopus paired with sweet caramelized green onions.