Spicy and Tangy Stir-fried Octopus (Nakji Bokkeum) – Sumine Banchan Style
A Deliciously Spicy and Savory Stir-fried Octopus Recipe from Sumine Banchan
Today, we’re making the Nakji Bokkeum (Stir-fried Octopus) featured on Sumine Banchan. This dish offers a wonderfully spicy and appetizing flavor that’s perfect with rice!
Main Ingredients- 3 fresh octopuses
- 1 carrot
- 1 onion
- 1 stalk of green onion (scallion)
- 2 red chili peppers
- 3-4 green chili peppers
- 10 whole cloves of garlic
- 2 strips of garae-tteok (rice cake sticks, or use topokki rice cakes)
For Cleaning the Octopus- Coarse salt, as needed (for a firm texture)
- Flour, as needed (for a tender texture)
Base Seasoning Sauce- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce (brewed)
- 1 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 1-2 Tbsp Water
Additional Seasoning & Finishing- 4-5 Tbsp Gochugaru (for extra spice)
- 6-7 Tbsp Minced garlic
- 1 Tbsp Sesame oil (for finishing)
- 1 Tbsp Toasted sesame seeds
- Soy sauce, to taste (adjust according to your preference)
- Sugar, to taste (adjust according to your preference)
- Coarse salt, as needed (for a firm texture)
- Flour, as needed (for a tender texture)
Base Seasoning Sauce- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce (brewed)
- 1 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 1-2 Tbsp Water
Additional Seasoning & Finishing- 4-5 Tbsp Gochugaru (for extra spice)
- 6-7 Tbsp Minced garlic
- 1 Tbsp Sesame oil (for finishing)
- 1 Tbsp Toasted sesame seeds
- Soy sauce, to taste (adjust according to your preference)
- Sugar, to taste (adjust according to your preference)
- 4-5 Tbsp Gochugaru (for extra spice)
- 6-7 Tbsp Minced garlic
- 1 Tbsp Sesame oil (for finishing)
- 1 Tbsp Toasted sesame seeds
- Soy sauce, to taste (adjust according to your preference)
- Sugar, to taste (adjust according to your preference)
Cooking Instructions
Step 1
[Prepare the Vegetables] Let’s add layers of flavor with fresh vegetables!– Slice the onion (1) into thick strips. Cutting them thickly will help maintain their crispness.
– Slice the carrot (1) into thin, flat pieces for a pop of color.
– Slice the green chili peppers (3-4) and red chili peppers (2) diagonally. Removing the seeds will make the dish less spicy.
– Cut the green onion (1 stalk) into large, 5cm pieces for a fragrant aroma.
*Tip: This is a base recipe, feel free to adjust the amounts of onion, carrot, and green chili peppers to your liking. Red chili peppers can be omitted if unavailable.
Step 2
Prepare the chewy rice cakes and fragrant garlic.
– Cut the garae-tteok into bite-sized pieces, about the size of your thumb. You can substitute with topokki rice cakes for a chewy texture.
– Use the whole cloves of garlic (10). If they are large, you can halve them. The garlic flavor will deepen the taste of the stir-fried octopus.
Step 3
[Clean the Octopus] The secret to preparing octopus that is firm and clean!– Lightly rinse the fresh octopus under running water to remove any debris.
– Place the octopus in a bowl and add a generous amount of coarse salt. Rub the octopus vigorously with your hands, as if you were washing laundry, to remove the slimy coating and impurities. This will make the octopus firm and springy.
– After washing with salt, rinse thoroughly under running water multiple times to completely remove any saltiness.
*Alternative Method: Instead of coarse salt, you can use plenty of flour and rub it vigorously. Flour helps remove any fishy odor and tenderizes the octopus.
Step 4
[Make the Base Seasoning Sauce] The golden ratio for a spicy, sweet, and savory flavor!– In a bowl, combine gochugaru (4 Tbsp), soy sauce (2 Tbsp), sugar (1 Tbsp), sesame oil (1/2 Tbsp), and a little water (1-2 Tbsp). Mix well until all ingredients are incorporated to create the seasoning sauce.
– Adding a small amount of water helps the sauce penetrate the ingredients better and makes the stir-fry moist.
Step 5
Blanch the octopus briefly to ensure a tender texture.
– Bring a pot of water to a rolling boil. Add the prepared octopus and blanch for only about 3 seconds. Be careful not to overcook, as this can make the octopus tough!
– Immediately rinse the blanched octopus under cold water to stop the cooking process. Drain thoroughly in a colander. Any remaining water can make the stir-fry watery and less flavorful.
Step 6
Marinate the octopus and vegetables to infuse them with flavor.
– Place the drained, blanched octopus in a bowl. Add minced garlic (6-7 Tbsp) and the pre-made base seasoning sauce. Gently mix and massage the ingredients so the sauce evenly coats the octopus.
– Add the sliced onion, carrot, red chili peppers, and green chili peppers. Also, add an additional 4-5 Tbsp of gochugaru. Mix again to ensure everything is well combined with the seasoning. Allow this time for the flavors to meld into the ingredients.
Step 7
Stir-fry quickly over high heat to maintain the octopus’s chewy texture.
– Heat a pan over high heat. Add the marinated octopus and vegetables. Stir-fry quickly. You don’t need to add cooking oil, as the octopus will release enough moisture and juices.
– The total cooking time should be under 10 minutes to keep the octopus tender and prevent it from becoming tough.
– Add the rice cakes and garlic, and stir-fry until the rice cakes are softened.
– If the pan seems too dry while cooking, add about a cup of water to keep it moist (adjust amount as needed).
– Finally, add the large pieces of green onion and stir-fry briefly until fragrant and slightly wilted.
Step 8
Adjusting the final seasoning and adding aroma!
– Taste the stir-fried octopus and adjust the seasoning by adding soy sauce and sugar according to your personal preference. If you prefer it sweeter or saltier, feel free to add more.
– Finish by adding 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Mix well to combine, and your Sumine Banchan-style Nakji Bokkeum, guaranteed to make your mouth water, is complete!
Step 9
The perfect harmony of spicy tanginess and chewy octopus!
– Behold your delicious and appetizing stir-fried octopus!
– Spoon a generous amount over a bowl of warm white rice and mix it all together. This dish is so good, it’s the ultimate ‘rice thief’! Enjoy your meal!
