Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, nakji bokkeum (korean spicy octopus stirfry). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Garlic, ginger, green onion, ground black pepper, hot pepper flakes, large green onion, long arm octopus, nakji, onion, potato starch, rice syrup, sesame oil, soy sauce, sugar, vegetable oil. Nakji Bokkeum, Spicy Stir-fired Small Octopus. Nakji Bokkeum is my ultimate favorite dish in Korean cuisine. It creates a perfect harmony out of the two things I love most, seafood and spiciness.
Nakji Bokkeum (Korean Spicy Octopus Stirfry) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Nakji Bokkeum (Korean Spicy Octopus Stirfry) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook nakji bokkeum (korean spicy octopus stirfry) using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Nakji Bokkeum (Korean Spicy Octopus Stirfry):
- Make ready 1 pound baby octopus, body part cut in halves, tentacles cut into groupings of 2 or 3 (make sure they've been cleaned!)
- Get 3-4 Tablespoons gochugaru, depending on how hot you like your food
- Get 2-3 Tablespoons sugar, depending on how sweet you like your food
- Prepare 2 Tablespoons fish sauce
- Make ready 1 Tablespoon soy sauce
- Make ready 2 Tablespoons minced garlic
- Make ready 1 Tablespoon minced ginger
- Take 1 onion, peeled and cut into 1/4" slices on the vertically
- Get 1 medium carrot cut into 1/8" slices
- Take 2 medium stems celery, cut into 1/8" slices diagonally
- Take 1/4 of a small head of cabbage, cut into 1/4" strips horizontally
- Get 2 king oyster mushrooms, cut into 1/4" pieces diagonally (you can sub with other kinds of mushrooms - about 1 cup total)
- Prepare oil
- Make ready 1/4 cup water
Stir-fried octopus is a classic Korean banchan (side dish). It is usually prepared with a small-sized octopus that is sliced and then fried in a flavorful combination of garlic, ginger, and gochujang chili paste Where to eat the best Nakji bokkeum in the world. We're still collecting the most relevant info. This sweet and spicy octopus stir fry dish is a classic Korean favorite, often served with buckwheat noodles or rice.
Steps to make Nakji Bokkeum (Korean Spicy Octopus Stirfry):
- In a bowl, mix gochugaru, sugar, fish sauce, soy sauce, garlic, and ginger until it's a well incorporated paste.
- Mise en place is really important for stir fry because the cooking goes fast, and you want all your ingredients handy.
- In a large wok or saute pan, bring 2 teaspoons of oil up to high heat, then stir fry the octopus just until all the pieces turn opaque. Set aside in a large dish or platter. No need to salt the octopus if it hasn't been rinsed of the salt from the ocean water.
- Keeping the heat on high, preheat 1 Tablespoon of oil in your wok/saute pan, and stir fry half your veg, just until they all get a bit of sear. (If this is the batch with your onions, onions just starting to turn translucent is a good indication of when they're ready.) - - Season with just a pinch of salt and set aside with the octopus.
- Repeat Step 4 with the rest of your veg.
- Keeping the heat on high, put 2 Tablespoons oil in your wok/saute pan, and add your paste right after. Give it a good stir so the oil will lightly cook the garlic and ginger and caramelize the sugar in the paste. This should only take 15 to 20 seconds.
- Keeping the heat on high, add the octopus and veg back into the wok/saute pan along with 1/4 cup water, and toss thoroughly until all the paste/sauce is well integrated with the octopus and veg. - - That's it! Enjoy with a bowl of steamed rice. :)
We're still collecting the most relevant info. This sweet and spicy octopus stir fry dish is a classic Korean favorite, often served with buckwheat noodles or rice. It can be made with both fresh and frozen octopus The flavors delicately dance between sweet and spicy, from the fermented red pepper paste. stir fry. korean. nakji bokkeum. spicy. stir-fry. korean. save. Add tags (comma separated) to categorize your bookmark. Feel free to use any of the below tags.
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