Aha Bujang's Mugyo-dong Style Stir-fried Nakji

• 850g Korean small octopus (nakji) (about 330g after cleaning)
• 100g large green onion
• 3 tablespoons cooking oil
• 3 tablespoons minced garlic
• 4 tablespoons gochugaru
• 1 tablespoon soy sauce
• 6 tablespoons water
• 0.5 tablespoon beef dashida
• 1 teaspoon Miwon
• a pinch of black pepper
• 1 tablespoon sugar
• a drizzle of sesame oil

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.