Nakji Bokkeum (Korean Spicy Octopus Stirfry)
Nakji Bokkeum (Korean Spicy Octopus Stirfry)

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, nakji bokkeum (korean spicy octopus stirfry). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook nakji bokkeum (korean spicy octopus stirfry) using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Nakji Bokkeum (Korean Spicy Octopus Stirfry):
  1. Make ready 1 pound baby octopus, body part cut in halves, tentacles cut into groupings of 2 or 3 (make sure they've been cleaned!)
  2. Get 3-4 Tablespoons gochugaru, depending on how hot you like your food
  3. Get 2-3 Tablespoons sugar, depending on how sweet you like your food
  4. Take 2 Tablespoons fish sauce
  5. Get 1 Tablespoon soy sauce
  6. Take 2 Tablespoons minced garlic
  7. Make ready 1 Tablespoon minced ginger
  8. Take 1 onion, peeled and cut into 1/4" slices on the vertically
  9. Take 1 medium carrot cut into 1/8" slices
  10. Make ready 2 medium stems celery, cut into 1/8" slices diagonally
  11. Make ready 1/4 of a small head of cabbage, cut into 1/4" strips horizontally
  12. Prepare 2 king oyster mushrooms, cut into 1/4" pieces diagonally (you can sub with other kinds of mushrooms - about 1 cup total)
  13. Get oil
  14. Take 1/4 cup water
Instructions to make Nakji Bokkeum (Korean Spicy Octopus Stirfry):
  1. In a bowl, mix gochugaru, sugar, fish sauce, soy sauce, garlic, and ginger until it's a well incorporated paste.
  2. Mise en place is really important for stir fry because the cooking goes fast, and you want all your ingredients handy.
  3. In a large wok or saute pan, bring 2 teaspoons of oil up to high heat, then stir fry the octopus just until all the pieces turn opaque. Set aside in a large dish or platter. No need to salt the octopus if it hasn't been rinsed of the salt from the ocean water.
  4. Keeping the heat on high, preheat 1 Tablespoon of oil in your wok/saute pan, and stir fry half your veg, just until they all get a bit of sear. (If this is the batch with your onions, onions just starting to turn translucent is a good indication of when they're ready.) - - Season with just a pinch of salt and set aside with the octopus.
  5. Repeat Step 4 with the rest of your veg.
  6. Keeping the heat on high, put 2 Tablespoons oil in your wok/saute pan, and add your paste right after. Give it a good stir so the oil will lightly cook the garlic and ginger and caramelize the sugar in the paste. This should only take 15 to 20 seconds.
  7. Keeping the heat on high, add the octopus and veg back into the wok/saute pan along with 1/4 cup water, and toss thoroughly until all the paste/sauce is well integrated with the octopus and veg. - - That's it! Enjoy with a bowl of steamed rice. :)

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