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Kim Jin-soon's Nakji Bokkeum

A restaurant-style spicy stir-fried Korean small octopus (nakji) that uses the Korean small octopus (nakji) poaching liquid in the sauce and stir-fries over high heat to infuse a smoky wok flavor.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Adding the Korean small octopus (nakji) poaching liquid to the sauce thickens it and brings out deep umami.
  • Korean small octopus (nakji) becomes tough if stir-fried too long, so cook the vegetables first and add the Korean small octopus (nakji) at the end, stir-frying for no more than 1 minute.

Recommended for

  • Those who want to make a spicy, smoky nakji bokkeum at home that whets the appetite.
  • Those curious about the secret sauce and umami tips from a famous restaurant.
  • Those who want to fill their table with a hearty main dish.

Shop ingredients on Coupang(Ad)

Korean small octopus (nakji)soybean sproutsonionlarge green oniongochugaruJin-ganjangcooking winestarch syrupminced garlicginger powdersugaroyster sauceVietnamese chili powdercooking oilcoarse salt

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