Quick Weeknights · Korean
Nakji Bokkeum
Stir-fried octopus with a fiery edge that captures the intensity of authentic Korean street food.
Why This Works
The brief blanching followed by intense high-heat searing locks in the ocean-fresh flavor.
The Upgrade
Serve over a bed of thin somyeon noodles to absorb the excess spicy sauce.
Chef's Secret
Michelin TechniqueWork fast! Overcooking the octopus for even a minute will result in a tough, unpalatable texture.
Ingredients
Total time including resting: 25 min
Directions
Blanch the octopus in boiling water for 30 seconds; drain immediately to ensure a tender, not rubbery, bite.
1 minIn a small bowl, whisk gochugaru, garlic, and soy sauce into a thick, vibrant red paste.
2 minHeat a wok over high heat (400°F) with a dash of oil.
2 minFlash-fry the vegetables until they are just tender but still crisp.
3 minAdd the octopus and the red paste to the wok.
1 minStir-fry vigorously over high heat until the sauce is glossy and coats every piece perfectly.
4 minFinish with a swirl of sesame oil and fresh scallions.
1 minWine Pairing
Off-Dry Riesling
White Wine
The BottleDr. Loosen Blue Slate Riesling Kabinett
The bracing acidity and touch of sugar in this Riesling act as a cooling balm against the aggressive heat of the gochugaru. It prevents the palate from becoming fatigued by the spice while highlighting the natural sweetness of the octopus.
Nutrition per Serving
280
calories
38g
protein
15g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Bean Sprouts
Blanch bean sprouts with a touch of sesame oil to offer a cooling, crunchy balance to the fiery octopus.
Ingredients
Directions
Bring a large pot of water to a rolling boil.
Rinse sprouts and remove any brown tails.
Blanch sprouts for exactly 60 seconds; they must retain a firm snap.
Drain immediately and shock in a bowl of ice water to arrest cooking.
Drain thoroughly and pat dry to ensure the dressing adheres.
Toss gently with salt, sesame oil, sesame seeds, and scallions before serving chilled.
Side Dish
Simple Rice
Serve with plain steamed short-grain white rice to soak up the spicy sauce and provide a necessary starch base.
Ingredients
Directions
Rinse the rice under cold water until the starch runs completely clear.
Place the rice and water in a heavy-bottomed pot; add the kelp if using.
Bring to a gentle boil over medium-high heat.
Immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
Remove from heat and let rest, covered, for 10 minutes to steam.
Fluff gently with a rice paddle and serve warm.
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