Discover Korean Food 101: Dr. Sook-Ja Yoon’s “Nakji-bokkeum, Stir-fried Baby Octopus”
Nakji-bokkeum is a stir-fry of baby octopus with various vegetables and seasonings. There is a saying, “If you feed 3 to 4 octopi to a scraggy cow, it will soon have strength.” Octopus has been enjoyed as a health food since olden days. It tastes best in the autumn and winter. Octopus can also be grilled, or served raw and sliced.
[Ingredients & Quantity]
450 g (2¼ bodies) baby octopus, 12 g (1 tbsp) salt, 14 g (2 tbsp) wheat flour
100 g (½ heads) onion, 25 g (1½ ea) green pepper, 20 g (1 ea) red pepper, 13 g (1 tbsp) edible oil, 4 g (1 tsp) sesame oil
Seasoning sauce: 6 g (1 tsp) soy sauce, 19 g (1 tbsp) red pepper paste, 14 g (2 tbsp) ground red pepper, 4 g (1 tsp) sugar, 14 g (1 tbsp) minced green onion, 8 g (½ tbsp) minced garlic,2 g (½ tsp) minced ginger, 0.3 g (⅛ tsp) ground white pepper, 8 g (2 tsp) sesame oil
1. Turn out the inside of the head of octopus, remove internal organs and eyes, put salt and wheat flour into it and clean it by fumbling.
2. Cut the head into 6 cm-long, 1.5 cm-wide and cut the legs into 6 cm-long (350 g).
3. Trim & clean the onion and shred it at intervals of 1 cm-wide (80 g).
4. Wash the green/red pepper, cut it into 2 cm-long and 0.3 cm-thick diagonally and seed (green pepper 14 g,red pepper 16 g).
5. Blend seasoning sauce.
1. Preheat the frying pan and oil. Stir-fry the onion for 1 min. on high heat. Add octopus and seasoning and fry for 1 min. more.
2. Add green/red pepper and sesame oil, panfry for 20 sec. on high heat.
*Carrot and/or other vegetables may be added more upon taste.
*Quick frying on high heat will serve better color and less watery.