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Spicy Octopus Stir-fry

Spicy Octopus Stir-fry

Master a fiery Korean Spicy Octopus Stir-fry (Nakji-bokkeum) at home. Tender octopus in a sweet, spicy sauce ready in 30 minutes. Impress your guests!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 700 g frozen long arm octopus, thawed
  • 2 tbsp flour or coarse salt
  • 7 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 Korean spicy green pepper or jalapeño, sliced
  • 120 g onion, chopped
  • 1 large Korean green onion, chopped
  • 2 to 3 tbsp vegetable oil
  • 1 tsp toasted sesame oil

Equipment

  • Large bowl
  • Sharp chef's knife
  • Large skillet or wok
  • Medium pot
  • Sturdy spatula or tongs

Method
 

  1. Start with your thawed octopus. Gently open the head and remove the intestines and hard beak.
  2. Place the octopus in a big bowl and add the flour or coarse salt.
  3. Rub and massage the octopus vigorously for about 2 minutes and rinse it under cold water until it's no longer slippery.
  4. Bring a pot of water to a rolling boil and blanch the octopus for just 10-12 seconds.
  5. Drain the octopus and let it cool, then chop it into bite-sized pieces.
  6. In a small bowl, combine all the seasoning ingredients and whisk until smooth.
  7. Heat a large pan over high heat and add the vegetable oil.
  8. Stir-fry garlic, ginger, green pepper, onion, and green onions for about 3 minutes.
  9. Add the chopped octopus and seasoning sauce to the pan and stir quickly.
  10. Cook for 2 to 3 minutes until coated and heated through, then drizzle with toasted sesame oil and stir.

Nutrition

Calories: 300kcalCarbohydrates: 36gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 650mgPotassium: 750mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Don't skip the massage with flour or salt; it's essential for tenderness and cleaning the octopus. Adjust the spice level by modifying the amount of gochugaru or using milder peppers. Enjoy it fresh; this dish is best served the day it's made as storing can affect texture. Pair it with steamed white rice and Korean side dishes for a complete experience.
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