AI-generated imageKorean Spicy Stir-Fried Octopus (Nakji Bokkeum), 3 Servings
A fiery Korean main dish of chilled-thawed long-arm octopus quickly stir-fried with chili flakes and soy sauce; unlike the existing squid stir-fry.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Thaw octopus in the refrigerator; remove innards and beaks, rub with 2 tbsp flour for about 2 minutes, rinse gently without splashing and drain.
- 02
Blanch briefly in boiling water for about 10-12 seconds, drain and cut bite-sized. Wash seafood tools separately from vegetable tools.
- 03
Stir together chili flakes, soy sauce, sugar, potato starch, rice syrup and pepper.
- 04
Heat oil in a large skillet and stir-fry garlic, ginger, chili, onion and scallion over high heat for about 3 minutes.
- 05
Add octopus and sauce; stir-fry about 2-3 minutes, adjusting for size until fully cooked and opaque throughout.
- 06
Turn off heat, stir in sesame oil and serve promptly with rice; refrigerate leftovers promptly.
Helpful source links
Before you cook
Thaw seafood in the refrigerator; separate raw-seafood tools from vegetables. Check mollusk, soy, wheat and sesame allergies. Cook octopus fully and refrigerate leftovers within two hours.
Allergens: 연체동물(낙지), 대두·밀(간장·세척 밀가루), 참깨(참기름)
Image & source credits
AI-generated image.
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