If you’re craving something spicy, bold, and uniquely delicious, Nakji Bokkeum deserves a spot on your table. This traditional Korean stir-fried octopus dish is a celebration of heat, flavor, and texture, with tender morsels of octopus bathed in a vibrant red sauce made from gochugaru (Korean red chili flakes), garlic, soy sauce, and a touch of sesame oil. The resulting dish is as comforting as it is exhilarating—fiery, savory, slightly sweet, and absolutely packed with flavor.
A favorite in Korean homes and seafood restaurants alike, Nakji Bokkeum is more than just a spicy seafood dish—it’s an exercise in balance. The octopus, known for its chewy yet tender texture, pairs beautifully with the sharp heat of chili and the mellow richness of sesame. Sweet, sautéed onions and bell peppers add softness and depth, rounding out each bite with a burst of natural sweetness that keeps the spice from overwhelming. Nakji Bokkeum is highly customizable and designed to be shared. It’s fast-cooking, visually striking, and ideal for anyone ready to step into the exciting world of Korean cooking beyond the usual favorites like bulgogi or bibimbap.
Ingredients (Serves 2–3)
- 1 lb baby octopus, cleaned and cut into bite-sized pieces
- 1 tbsp rice wine or mirin
- ½ tsp salt
For the Spicy Sauce:
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar or honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp water
For the Stir-Fry:
- 1 tbsp neutral oil (like vegetable or canola)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper (any color), sliced
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds (for garnish)
- Cooked white rice, for serving
Step-by-Step How to Make Spicy Stir-Fried Octopus (Nakji Bokkeum)
1. Prep the Octopus
If using fresh octopus, clean thoroughly and rinse under cold water. Massage the pieces with salt and rice wine or mirin for 1–2 minutes to tenderize. Rinse well and drain. Pat dry with a paper towel.
2. Make the Sauce
In a small bowl, mix together gochugaru, gochujang, soy sauce, sesame oil, sugar, garlic, ginger, and a splash of water. Stir until smooth. This deep-red sauce is the heart of the dish—spicy, aromatic, and just sweet enough to balance the heat.
3. Stir-Fry the Veggies
Heat a wok or large skillet over medium-high heat. Add the neutral oil, then stir-fry the onion, carrot, and bell pepper for 2–3 minutes until slightly softened but still crisp. Add the green onions and toss briefly.
4. Add the Octopus and Sauce
Increase the heat to high. Add the octopus to the pan and stir-fry for 1 minute. Pour in the spicy sauce and cook for another 2–3 minutes, stirring frequently. The octopus should be just cooked—tender but still slightly chewy. Be careful not to overcook, as it can become rubbery.
5. Finish and Serve
Sprinkle with toasted sesame seeds and serve immediately with a bowl of steamed white rice. You can also serve it ssam-style—wrapped in lettuce with a dab of rice and extra sauce.
Tips for Perfect Nakji Bokkeum
- Use baby octopus for a tender bite and faster cooking. You can also substitute with squid or cuttlefish if octopus is unavailable.
- Don’t overcook! Just a few minutes is all it takes—overcooked octopus turns tough fast.
- Adjust the heat level by using less gochugaru or adding a touch more sugar or honey to mellow the spice.
- Serve with banchan (Korean side dishes) for an authentic experience—kimchi, cucumber salad, or pickled radish pair beautifully.
- Prep everything in advance—this dish comes together fast once the heat is on!
Customization Ideas
- Add leafy greens like spinach or perilla leaves for freshness.
- Top with a fried egg for a creamy, rich contrast.
- Serve over noodles like udon or japchae for a heartier version.
- Include mushrooms like enoki or shiitake for umami and texture.
- Squeeze of lime adds a tangy twist and cuts through the richness.
Nakji Bokkeum isn’t just a spicy seafood stir-fry—it’s a flavor adventure. The chewy octopus, the bold, red-hot sauce, the sweet crunch of onions and peppers, and that final hit of sesame oil all come together in perfect harmony. It’s the kind of dish that awakens your senses and satisfies your appetite, whether served over rice or folded into a crisp lettuce wrap.
If you’ve never cooked with octopus before, don’t worry—it’s easier than it looks. Once cleaned and prepped, it cooks quickly and absorbs flavor like a sponge. And if you’re already a fan of spicy Korean dishes like tteokbokki or kimchi stew, this will be a welcome new addition to your rotation. So go ahead—grab your wok, prep your ingredients, and get ready to bring the heat. This Spicy Korean Nakji Bokkeum is bold, beautiful, and bound to become a favorite.
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