stir-fried octopus
nakji-bokkeum (낙지볶음)
Classic Korean side/main. Octopus stir-fried in a sweet/spicy sauce, it is very spicy.
Ingredients:
500g small/baby octopus, (nakji.)
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.
sauce:
3 tbsp gochujang.
1 tbsp gotchugaru, (red chili powder.)
1 tbsp dark soy sauce.
1 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/cast-iron pan.
saucepot/pan.
Yield:
3-4 servings.
Execution:
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.