Main ingredients
Korean small octopus (nakji)large green onioncooking oilminced garlicgochugarusoy saucebeef dashidaMiwonblack peppersugarsesame oil
Aha Bujang's Mugyo-dong Style Stir-fried Nakji
A dry, intensely stir-fried Mugyo-dong style nakji, thoroughly coated in a spicy sauce with no excess moisture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Blanching the nakji beforehand prevents excess moisture during stir-frying and preserves a dry, firm texture.
- Frozen nakji can be quite salty, so it's best to soak it in water to draw out excess salt before cooking.
- The sauce can burn easily, so keep the heat at medium when stir-frying the gochugaru and add the water in small increments.
Recommended for
- Those who want a dry, spicy, and hearty stir-fried nakji without excess liquid.
- Those who want to make restaurant-style stir-fried nakji at home without fail.
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