🐙 Spicy Korean Stir-Fried Octopus: Nakji Bokkeum Recipe (낙지볶음)
🐙 Spicy Korean Stir-Fried Octopus: Nakji Bokkeum Recipe (낙지볶음)
Nakji Bokkeum (낙지볶음) is a fiery Korean stir-fry featuring tender baby octopus tossed in a rich, spicy-sweet gochujang sauce. Known for its bold flavors and slightly chewy texture, it’s one of the most beloved dishes for spice lovers in Korea.
Served over hot rice or with thin noodles (somyeon), it’s perfect for anyone craving a punchy, satisfying meal that’s packed with protein and umami.
🛒 Ingredients You’ll Need (2 servings)
For the Octopus Prep:
- 2 small octopus (about 300g), cleaned
- 1 tbsp flour or coarse salt (for scrubbing)
For the Vegetables:
- ½ onion (sliced)
- 1 small carrot (julienned)
- ½ zucchini (sliced)
- ½ red bell pepper (sliced)
- 2 stalks green onion (cut into 5cm pieces)
- 1 fresh chili (optional, sliced)
For the Sauce:
- 1½ tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice wine (mirin)
- 1 tsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- Optional: ½ tbsp corn syrup or honey
Garnish:
- Toasted sesame seeds
- Chopped scallions
🔪 Step-by-Step Instructions
1. Clean the Octopus
If using whole octopus, remove the innards, beak, and eyes. Use flour or coarse salt to scrub the surface — this helps remove slime and improves texture. Rinse well under cold water.
Blanch the octopus quickly (15–30 seconds) in boiling water to tenderize slightly, then cut into bite-sized pieces.
2. Make the Sauce
In a bowl, mix all sauce ingredients: gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, ginger, and sesame oil. Adjust sweetness or spice to your taste.
3. Stir-Fry Vegetables
In a large skillet or wok, heat a bit of oil over medium-high heat. Add onion, carrot, and zucchini. Stir-fry for 2–3 minutes until slightly soft but still vibrant.
Add the bell pepper and green onion next. Stir-fry another 1–2 minutes.
4. Cook the Octopus
Add the octopus and prepared sauce into the pan. Stir-fry everything together for about 2–3 minutes. Do not overcook the octopus or it will turn rubbery. It should be tender but bouncy.
Taste and adjust seasoning. Add chili slices if you want extra heat.
5. Garnish and Serve
Transfer to a plate. Garnish with sesame seeds and chopped scallions. Serve with a bowl of hot rice or over boiled somyeon noodles.
💡 Tips for Perfect Nakji Bokkeum
- Don’t overcook the octopus — short cooking keeps it tender.
- Use fresh octopus for best results, but thawed frozen also works well.
- Double the sauce if serving with noodles or rice to keep it juicy.
- Add perilla leaves for a herbaceous twist, or cheese for a fusion-style topping.
🔥 Why Koreans Love Nakji Bokkeum
This dish is spicy, chewy, and packed with flavor. In Korea, it's popular in seafood restaurants, bars (as anju, or drinking food), or homemade as a quick, bold dinner. The balance of spicy, sweet, and savory makes it unforgettable — especially for those who love spicy food with character.