Easy Korean Spicy Octopus Stir Fry (Nakji-bokkeum)
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 octopus 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!)
Nakji-bokkeum 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!
Easy Korean Spicy Octopus Stir Fry (Nakji-bokkeum)
By Tiffy Cooks
Ingredients
- 800 g Baby Octopus cleaned
- ½ Onion sliced
- ½ Cabbage sliced
- 1/4 Carrot sliced
- 3 Green Onion cut into 1.5-inch pieces
- 4 tbsp Korean Red Chili Paste
- 1.5 tbsp Korean Red Chili Powder
- 1.5 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 2 tbsp Corn Syrup or honey
- 1 tsp Black Pepper
- 1.5 tbsp Garlic minced
- 1 tsp Ginger grated
- 1 cup 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!
This was so good!!! Cannot wait to make it again!
This recipe should come with a warning “not for the faint of heart”. I made this tonight and I had a feeling it was going to be spicy so I cut down the chili paste in half and skipped the chili powder. It was still a torture to eat!!! I loved the balance of sweetness and saltiness but the heat was simply too much. I’m hoping to cut down the heat with my leftover by draining the sauce and just adding more of the sauce minus any of the spicy components.
I’ve always wanted to try making Korean street food at home, and your instructions make it seem so easy and approachable. The combination of flavors sounds perfect, especially with the addition of the Korean red chili paste and powder. I can’t wait to try it out!
But I am a bit confused. If I can’t find a baby octopus, what would be a good substitute? Would shrimp or squid work well with this recipe?
Hi there! If you can’t find baby octopus, you can try shrimp, squid, or even a frozen seafood mix from the supermarket. Let me know how it goes!
Can’t wait to make this! Thanks!