Cooked - Spicy Stir-fried Octopus (nakji-bokkeum)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Stir-fried Octopus (nakji-bokkeum)

1.0

1 package (1½ pounds) of frozen long arm octopus, thawed out in the refrigerator

2 tablespoons flour (or salt)

7 garlic cloves, minced

2 teaspoons minced ginger

1 Korean spicy green chili pepper (or jalapeño), chopped

4 ounces onion, chopped

1 large Korean green onion (or 4 green onions), chopped

2 to 3 tablespoons vegetable oil

1 teaspoon toasted sesame oil

For Seasonings:

¼ cup Korean hot pepper flakes (gochugaru)

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon potato starch (or cornstarch)

¼ cup rice syrup

½ teaspoon ground black pepper

Cut open the heads and remove the intestines and beaks.
Put in a large bowl. Add flour and scrub vigorously for about 2 minutes until it foams. Rinse in cold running water until not slippery anymore. Drain.
Boil a large pot of water. Blanch the octopus for 10 to 12 seconds, drain, and then cut the heads and arms into bite-size pieces.
Make seasoning sauce by combining all the seasoning ingredients in a small bowl. Mix well.
Stir-fry garlic, ginger, green chili pepper, onion, and green onion in a pan over high heat for about 3 minutes.
Add nakji and seasoning sauce. Stir for 2 to 3 minutes.
Remove from heat, stir in sesame oil, and serve right away with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇰🇷Korean

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

Created 105 weeks ago

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