stir-fried octopus

nakji-bokkeum (낙지볶음)

this is very spicy. you could probably also use different types of seafood for this stir-fry as well, or really any protein.

Ingredients:

  • 500g small/baby octopus, (nakji.) Full-size octopus tentacles work well here too.

  • 1/2 red onion, julienned.

  • 1 medium carrot, peeled, julienned.

  • 3-4 scallion, cut into 3” pieces.

  • 1 green finger chili.

  • 5 cloves garlic, chopped.

  • sesame seeds.

  • canola oil.

  • kosher salt.

braising ingredients:

  • 1 tbsp (15g), rice wine.

  • 3 tbsp (45g) soy sauce.

  • 1 tbsp rice wine vinegar.

  • 1 tbsp mirin.

  • 2.5L water.

  • 1/2 white onion.

  • 5 cloves garlic, crushed.

  • 1 knob ginger.

  • 4-6 scallion bottoms.

slurry:

  • 1 tbsp, 1:1 corn/potato starch:water.

sauce:

  • 2 tbsp gochujang.

  • 1 tbsp gotchugaru, (red chili powder.)

  • 1 tbsp dark soy sauce.

  • 1/2 tbsp light soy sauce.

  • 1/2 tbsp oyster sauce.

  • 1 tbsp rice vinegar.

  • 1/2 tbsp mirin.

  • 1/2 tbsp sake.

  • 1 tbsp rice syrup or honey.

  • 1/2 tbsp garlic, grated.

  • 1/2 tbsp ginger, grated.

  • pinch white pepper.

Equipment:

  • wok/pan.

  • pot.

Yield:

  • 3-4 servings.

Execution:

  1. prepare/clean octopus.

  • Turn the head of the octopus inside out, pull out the organs and ink pouch.

  • Add the octopus to a bowl with a few tablespoons of salt, massage the octopus for 5 minutes then wash well under cold water.

  • Add the braising ingredients to a pot, bring to a simmer and add the octopus.

  • Cook for 1-2 hours or until the octopus is very tender.

  • Remove the octopus from the liquid and let cool to room temperature, discard the braising liquid.

  • Cut the octopus into bite-sized pieces.

2. sauce & slurry.

  • Combine all the sauce ingredients, set aside.

  • In a seperate bowl, whisk together the slurry, set aside.

3. stir-fry.

  • Place a wok over high heat, add some oil.

  • Once the oil is smoking, add garlic, scallion, onion, chili and carrots, cook until you have some browning and the onions have become translucent.

  • Add the stir-fry sauce and octopus, stir fry until everything is well coated and the sauce is thick, roughly 2 minutes.

  • Take off the heat and finish with sesame oil, seeds and chopped scallions.

  • Serve with rice.

suggested:

kimchi.