Ttukdak Hyung's Nakji Horong-i
A pojangmacha-style appetizer made by wrapping cleaned octopus around wooden skewers, brushing on a sweet and spicy gochujang sauce, and air-frying until charred.
Ingredients needed 2 servings
Recipe
Cooking tips
- For an extra fiery kick, mix in Cheongyang gochugaru (Korean chili powder) instead of regular gochugaru when making the sauce.
- Wind the octopus tightly and firmly around the skewer so it doesn't unravel as the octopus shrinks during cooking.
Recommended for
- Those who want to enjoy a premium octopus skewer appetizer reminiscent of pojangmacha or night market style at home.
- Those who crave chewy, tender grilled octopus soaked in a savory sweet and spicy sauce.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Grilled Nakji Horong
- Aha Bujang's Nakji Bokkeum
- Aha Bujang's Whole Nakji Somyeon
- Kim Dae-seok's Hijiki and Octopus Jeon
- Lee Hye-jung's Nakji Dureup Jeon
- Solo Cooking God's Spicy Nakji Bokkeum
- Ttukdak Hyung's Cuttlefish Kalguksu
- Ttukdak Hyung's Spicy Stir-fried Korean small octopus (nakji)
- Lee Hye-jung's Nakji Jeongol
- Kim Jin-soon's Nakji Bokkeum
