Main ingredients
Korean small octopus (nakji)somyeon (thin wheat noodles)onionlarge green onionminaricarrotminced garlicgochujanggochugaruJin-ganjangcooking winesesame oil
Aha Bujang's Whole Nakji Somyeon
Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the nakji beforehand prevents excess moisture during stir-frying, allowing it to cook dry.
- Stir-frying the large green onion and onion over high heat until golden first creates the signature smoky aroma of specialty restaurants.
- Add the gochugaru midway through stir-frying the sauce so it absorbs moisture and intensifies the heat.
Recommended for
- Those who enjoy a dry, spicy, and fiery nakji-bokkeum.
- Those who want to make a hearty, satisfying one-dish meal or anju by tossing it with somyeon or rice.
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