Spicy Stir-fried Octopus (Nakji Bokkeum) – A Golden Recipe

The Ultimate Mujyodong-style Spicy Stir-fried Octopus: Perfect Recipe for What to Eat Today!

Spicy Stir-fried Octopus (Nakji Bokkeum) - A Golden Recipe

I absolutely adore Mujyodong-style Nakji Bokkeum, so I decided to make a generous portion to share with my family. This recipe brings the authentic, delicious flavors right into your kitchen.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Seafood
  • Occasion : Entertaining / Guests
  • Cooking : Stir-fry
  • Servings : More than 6 servings
  • Cooking Time : Within 2 hours
  • Difficulty : Intermediate

Main Ingredients

  • 4 fresh octopuses
  • 2 large green onions (scallions)

Cooking Instructions

Step 1

Start with the freshest octopus you can find. Place the octopus in a bowl and add about 2-3 tablespoons of coarse sea salt. Rub and massage the octopus vigorously, about 150 times, as if you’re washing laundry. This process removes the slimy mucus and makes the octopus tender and firm.

Step 1

Step 2

Bring a pot of water to a rolling boil. Carefully add the cleaned octopus to the boiling water and blanch for a very short time, about 30 seconds to 1 minute. Be careful not to overcook, as it can become tough. Once blanched, immediately rinse the octopus under cold water and drain well.

Step 2

Step 3

Now, let’s make the flavorful sauce. In a large pan, combine the blanched octopus, the green onions cut into large pieces, gochugaru (1 ladleful), and minced garlic (1 ladleful). (Pro Tip: For an extra depth of flavor, you can add a touch of sugar, soy sauce, or even a bit of gochujang to taste!)

Step 3



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