Korean Spicy Stir-fried Octopus
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.
Adjust Servings
Instructions
- 1
Rub 300g octopus with flour and salt to clean, rinse, and cut into bite-size pieces.
- 2
Mix 2 tbsp gochujang, 1.5 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp garlic.
- 3
Heat a pan on high, layer bean sprouts, onion, and carrot, then pour half the sauce.
- 4
Place octopus on top with remaining sauce, cover, and cook on medium for 3 minutes.
- 5
Uncover and stir-fry everything on high heat for 2 minutes.
- 6
Add green onion and finish with sesame oil. Mixing with thin noodles is also delicious.
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Tips
Nutrition (per serving)
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.
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