Spicy Korean Stir-Fried Octopus

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Nakji Bokkeum is a classic Korean stir-fry featuring tender baby octopus tossed in a fiery gochujang sauce with crisp vegetables. It is traditionally enjoyed as a shared dish alongside steamed rice, crisp lettuce leaves for wrapping, and an ice-cold beer. Quick to cook but big on flavor, this recipe delivers the same smoky-spicy punch you would find at a bustling Seoul pojangmacha.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 7 gSugar
• 32 gProtein
• 900 mgSodium
• 700 mgPotassium
• 150 mgCalcium
• 7 mgIron
• 15 mgVitamin C
• 300 mcgVitamin A

Ingredients

For the octopus

• 1.5 lb (680 g) cleaned baby octopus, tentacles separated
• 1 tsp kosher salt
• 1 tbsp grated ginger
• 4 cups water, for par-boiling

For the spicy sauce

• 3 tbsp Korean red chili paste (gochujang)
• 1 tbsp Korean red pepper flakes (gochugaru)
• 2 tbsp soy sauce
• 1 tbsp rice wine (mirin or cheongju)
• 2 tsp toasted sesame oil
• 1 tbsp granulated sugar
• 3 cloves garlic, finely minced
• 1 tbsp grated ginger

For the stir-fry

• 1 tbsp toasted sesame oil
• 1 medium yellow onion, sliced into half-moons
• 1 medium carrot, cut into thin matchsticks
• 8 oz Korean rice cakes (tteok), optional
• 1 cup water or anchovy stock
• 4 scallions, white and green parts separated, cut into 2-inch pieces

For garnish

• 1 tbsp toasted sesame seeds
• 1 tsp toasted sesame oil
• Steamed rice and perilla or butter lettuce leaves, for serving

Directions

1. Bring 4 cups of water with the salt and grated ginger to a rolling boil in a large pot. Add the cleaned octopus and par-boil for 3 minutes, just until the tentacles curl and the body firms up; drain and rinse under cold water to stop the cooking.
2. Pat the octopus thoroughly dry with paper towels. Chop larger specimens into bite-sized pieces so they cook evenly and are easy to eat with chopsticks.
3. Whisk together the gochujang, gochugaru, soy sauce, rice wine, sesame oil, sugar, minced garlic, and ginger in a small bowl until smooth. Set the sauce aside.
4. Heat 1 tablespoon of sesame oil in a large wok or heavy skillet over high heat until just smoking. Add the onion and carrot and stir-fry for 1 to 2 minutes until slightly charred at the edges.
5. Add the rice cakes (if using) and 1 cup of water or stock, then stir in the prepared sauce. Bring to a vigorous simmer and cook for 3 to 4 minutes, stirring constantly, until the rice cakes turn tender and the sauce thickens to a glossy glaze that coats the back of a spoon.
6. Toss in the par-boiled octopus and the white parts of the scallions. Stir-fry over high heat for 2 to 3 minutes, making sure every piece of octopus is slicked with sauce and just cooked through; be careful not to overcook or the texture will turn rubbery.
7. Remove from heat and stir in the green scallion tops and a final teaspoon of toasted sesame oil. Sprinkle with sesame seeds and serve immediately with steamed rice and lettuce leaves for wrapping.

Cook’s Notes

• Do not skip the par-boil; it removes impurities and any fishy aroma from the octopus before the high-heat stir-fry.
• Cook the octopus hot and fast at the end; overcooking is the most common mistake and makes the meat tough and rubbery.
• Adjust the heat by scaling the gochugaru up or down; for a milder version, start with 2 teaspoons and taste.
• Korean octopus already carries quite a bit of salt from cleaning, so taste before adding extra soy sauce at the table.
• Leftovers keep in the fridge for up to 2 days; reheat briefly in a hot skillet to keep the texture snappy.

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