Attention all FOODIES – you need to watch the K-drama “Let’s Eat” because it will open your eyes to a whole new world of delicious Korean recipes that will get you drooling EVERY SINGLE EPISODE!
Welcome to my series where I cook recipes from my favorite Korean dramas today; we are making delicious and addicting Korean Spicy Octopus Stirfry – Nakji Bokkeum! Savory, sweet, and spicy, this dish will get you eating bowls and bowls of rice from its amazing flavors. I know it’s only Monday, but get yourself a glass of ice-cold beer or soju because this recipe is a MUST-TRY to all my spicy food and seafood lovers!
I was introduced to the drama “Let’s Eat” by you all, and I am so glad I gave the show a try because it opened my eyes to so many Korean cuisines that I never even knew!
Warning, this show makes you VERY HUNGRY every single episode; so many sure you got snacks around and don’t watch on an empty stomach.
While watching this drama, I was making Korean food every single day, and now whenever I order food from restaurants, I always want to try something new I saw from this drama. I enjoyed the storyline of Let’s Eat Season 1 and 2 way more than season 3; however, all seasons got at least 2-3 delicious, unique dishes to showcase that are drool-worthy!
Korean Spicy Octopus Stirfry is a recipe that you need to try, and it is super easy to make at home.
The sauce consists of a few simple ingredients that you most likely already have at home – Korean Chili paste, Korean Red chili powder, soy sauce, sesame oil, corn syrup or honey, garlic, ginger, and black pepper. Depending on how spicy you like it, you can also adjust the amount of chili paste and red pepper you add.
I got my baby octopus from my local Asian supermarket (T&T if you are in Canada), but you can also substitute it with squid or shrimp, and it will still be super delicious. Optional, but I highly recommend adding in some rice cakes! The rice cakes soak up all the flavor from the sauce, and the chewy texture pairs perfectly with rice.
Here is how I like to enjoy my Korean Spicy Octopus Stirfry.
I first pair mine with a big bowl of hot rice and some light and delicious side dishes such a Korean Spinach Salad, Spicy Bean sprouts, or Korean Steamed Eggs. On the side, I will have a bowl of cooked thin noodles, and once I had around half the octopus, I will add the noodle to soak up all the sauce.
Do you like Korean Food? Here are some of my favorite EASY Korean recipes that you will LOVE!!
- Braised Quail Eggs – Easy & Addicting!
- Korean Spicy Soft Tofu Stew – Sundubu Jjigae
- Marinated Eggs – Mayak Gyeran (EASY!)
- Cheesy Potato Pancake (4 Ingredients ONLY!)
Ingredients
- 800g of Baby Octopus (cleaned)
- ½ Onion (sliced)
- ½ Cabbage (sliced)
- 1/4 Carrot (sliced)
- 3 stalks of Green Onion (cut into 1.5-inch pieces)
- 4 tbsp of Korean Red Chili Paste
- 1.5 tbsp of Korean Red Chili Powder
- 1.5 tbsp of Sesame Oil
- 2 tbsp of Soy Sauce
- 2 tbsp of Corn Syrup (or honey)
- 1 tsp of Black Pepper
- 1.5 tbsp of Garlic (minced)
- 1 tsp of Ginger (grated)
- 1 cup of Rice Cakes (optional)
- Sesame Seeds to garnish
- Blanch the octopus in hot, boiling water for 1 minute.
- In a bowl, mix Korean red chili paste, chili powder, sesame oil, soy sauce, corn syrup, black pepper, minced garlic, and grated ginger.
- In a pan, drizzle in oil and turn the heat up to medium-high. Add in green onion and onion and saute together for 2-3 minutes.
- Next, add in carrots and rice cakes, saute together for another 2-3 minutes.
- Add in cabbage and pour in the sauce. Mix everything till combined.
- Add in blanched octopus and mix. Let it saute for another 1-2 minutes and garnish with sesame seeds and enjoy!
Korean Spicy Octopus Stirfry
Materials
- 800 g of Baby Octopus cleaned
- ½ Onion sliced
- ½ Cabbage sliced
- 1/4 Carrot sliced
- 3 stalks of Green Onion cut into 1.5-inch pieces
- 4 tbsp of Korean Red Chili Paste
- 1.5 tbsp of Korean Red Chili Powder
- 1.5 tbsp of Sesame Oil
- 2 tbsp of Soy Sauce
- 2 tbsp of Corn Syrup or honey
- 1 tsp of Black Pepper
- 1.5 tbsp of Garlic minced
- 1 tsp of Ginger grated
- 1 cup of Rice Cakes optional
- Sesame Seeds to garnish
Instructions
- Blanch the octopus in hot, boiling water for 1 minute.
- In a bowl, mix Korean red chili paste, chili powder, sesame oil, soy sauce, corn syrup, black pepper, minced garlic, and grated ginger.
- In a pan, drizzle in oil and turn the heat up to medium-high. Add in green onion and onion and saute together for 2-3 minutes.
- Next, add in carrots and rice cakes, saute together for another 2-3 minutes.
- Add in cabbage and pour in the sauce. Mix everything till combined.
- Add in blanched octopus and mix. Let it saute for another 1-2 minutes and garnish with sesame seeds and enjoy!
