Nakji Bokkeum

About the dish

The secret to nakji bokkeum lies in timing: octopus turns tough the moment it's overcooked, so it should only be lightly cooked. Tossed through the pan just until plump, it stays tender under its spicy coat of seasoning.

Key ingredient

Octopus (nakji) — so rich in taurine for energy and stamina it's called 'ginseng of the mudflats'; low-fat and high-protein, with iron to help support healthy iron levels. Autumn season, mainly from Muan and the west coast.

Ingredients

Octopus 260g (1), cabbage 75g (2 leaves), onion 45g (1/3), carrot 20g, small scallions 20g, red chili 10g (2/3), cooking oil 8g (2/3 Tbsp), salt for blanching <Seasoning sauce> gochujang 22g (1 1/4 Tbsp), soy sauce 3g (1/2 tsp), gochugaru 4g (2 tsp), minced garlic 7g (1 tsp), minced ginger 3g (1 tsp), sugar 7g (2 tsp), salt 3g (2/3 tsp), sesame salt 1g (1/3 tsp)

Simple recipe

1. Rub the octopus clean with salt and blanch briefly in boiling salted water.
2. Drain the blanched octopus and cut into bite-size 5cm lengths.
3. Cut the cabbage, onion, carrot and small scallions into thick strips the length of the octopus (5x0.3x0.3cm) and slice the red chili on the diagonal (0.3cm).
4. Mix the seasoning-sauce ingredients into a sauce.
5. Stir-fry the cabbage, onion, red chili and scallions quickly in an oiled pan over high heat.
6. When the vegetables soften, add the blanched octopus and toss just until its flesh plumps.
7. Add the sauce and stir-fry only a moment more so the spicy flavor coats everything evenly.

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