Spicy Korean-Style Stir-Fried Octopus (Nakji Bokkeum)

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🧾 Ingredients (Serves 2–3)

For the octopus

• 500 g small octopus (cleaned)

• 1 tbsp salt

• 1 tbsp flour (optional, for cleaning)

Vegetables & sides

• 150 g soybean sprouts (mung bean sprouts)

• 1 perilla leaf (or lettuce, optional)

• 1 tbsp sesame oil (for sprouts)

For the sauce

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp gochugaru (Korean chili flakes, adjust to taste)

• 1 tbsp soy sauce

• 1 tbsp sugar (or corn syrup)

• 1 tbsp minced garlic

• 1 tsp minced ginger

• 1 tbsp rice wine or mirin

• 1 tbsp vegetable oil

• 1 tsp sesame oil

• 1 tsp toasted sesame seeds

• 1–2 tbsp water or anchovy stock

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🔪 Preparation

1. Clean the octopus

• Place the octopus in a bowl.

• Add salt and flour.

• Rub firmly for 2–3 minutes to remove slime.

• Rinse thoroughly under cold running water.

• Drain well and cut into bite-size pieces.

2. Prepare the sprouts

• Bring a pot of water to a boil.

• Add soybean sprouts and blanch for 1–2 minutes.

• Drain immediately and rinse with cold water.

• Toss lightly with sesame oil and a pinch of salt. Set aside.

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🍳 Cooking Instructions

Step 1: Make the sauce

• In a bowl, mix gochujang, gochugaru, soy sauce, sugar, garlic, ginger, rice wine, sesame oil, and water.

• Stir until smooth and glossy.

Step 2: Stir-fry the octopus

• Heat vegetable oil in a pan or wok over high heat.

• Add the octopus and stir-fry for 1–2 minutes only (do not overcook).

• Pour in the sauce and toss quickly to coat evenly.

• Cook for another 2–3 minutes, until the sauce thickens and clings to the octopus.

• Finish with sesame seeds.

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🍽️ Serving

• Arrange the spicy octopus on a plate.

• Add soybean sprouts on the side.

• Garnish with a fresh perilla leaf.

• Serve hot with steamed rice, or wrap the octopus in perilla/lettuce with rice and a little extra sauce.

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💡 Tips

• Keep the heat high and cooking time short to prevent the octopus from becoming chewy.

• For extra depth, add sliced onions or cabbage while stir-frying.

• If you like it sweeter or less spicy, adjust sugar and chili flakes accordingly.