Spicy Stir-fried Octopus (Nakji Bokkeum)
- Korean Food Addict
- Nov 28, 2025
Spicy Stir-fried Octopus (Nakji Bokkeum)
Nakji Bokkeum is a beloved Korean seafood dish featuring fresh small octopus stir-fried with vegetables in a fiery gochujang-based sauce over high heat. The chewy texture of the octopus combined with the smoky, spicy-sweet flavor makes it an irresistible dish that pairs perfectly with rice and is also popular as a drinking snack (anju).
History of Nakji Bokkeum
Octopus has been a treasured seafood in Korea for centuries, with the Jeolla Province regions of Muan and Mokpo being particularly famous for their quality nakji. Nakji Bokkeum gained popularity in the 1970s and 80s at street food stalls (pojangmacha) in Seoul's Jongno and Euljiro districts, eventually becoming a nationally beloved seafood dish. In Korea, there's a saying that "octopus gives you strength," highlighting its reputation as an energizing food.
Choosing Good Octopus
The freshest octopus is one that's still moving. If live octopus isn't available, look for specimens with shiny skin and suckers that still look elastic and firm. Avoid octopus with dull color or strong fishy smell. When using frozen octopus, thaw naturally and remove excess moisture thoroughly before cooking.
The Key: Wok Hei (Smoky Flavor)
The secret to great Nakji Bokkeum is the "wok hei" or smoky breath of the wok achieved by stir-frying quickly over high heat. Octopus becomes rubbery when overcooked, so it must be cooked briefly over intense heat to maintain its tender, chewy texture. The pan should be very hot before adding ingredients, with just a hint of smoke rising—this is the secret to delicious nakji bokkeum.
Ways to Enjoy
Nakji Bokkeum is wonderful on its own, but can be enjoyed in many variations. Serve it over rice for nakji-deopbap (octopus rice bowl), add noodles for nakji noodles, or make fried rice with the leftover sauce. The flavorful sauce mixed with rice at the end of the meal is a special treat.
Instructions:
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Clean the Octopus
- Turn the head of 2 small octopuses (about 300g) inside out and remove the innards and ink sac.
- Rub with coarse salt to remove slime, then rinse thoroughly under running water.
- Cut into bite-sized pieces, about 5-6cm in length.
- Clean the Octopus
- Turn the head of 2 small octopuses (about 300g) inside out and remove the innards and ink sac.
- Rub with coarse salt to remove slime, then rinse thoroughly under running water.
- Cut into bite-sized pieces, about 5-6cm in length.
- Prepare the Vegetables
- Cut 1/2 onion into thick slices.
- Slice 1 green onion diagonally and cut 2 Korean chili peppers on a diagonal.
- Thinly slice 1/4 carrot and cut 2 cabbage leaves into bite-sized pieces.
- Rinse and prepare a handful of bean sprouts (about 100g).
- Make the Sauce
- Mix 2 tbsp gochugaru (red pepper flakes), 1 tbsp gochujang, and 1 tbsp soy sauce.
- Add 1 tbsp sugar, 1 tbsp minced garlic, and 1/2 tsp ginger juice.
- Stir in 1 tbsp cooking wine and 1 tbsp sesame oil to complete the sauce.
- Blanch the Octopus
- Blanch the octopus in boiling water for just 10 seconds.
- Remove quickly—overcooking will make it tough.
- Rinse in cold water and drain well.
- Stir-fry the Vegetables
- Heat oil in a hot pan and stir-fry the onion and carrot over high heat.
- Add the cabbage and stir-fry for another minute.
- Push the vegetables to one side of the pan.
- Stir-fry Octopus with Sauce
- Add the sauce to the empty space in the pan and let it sizzle until fragrant.
- Add the blanched octopus and stir-fry quickly over high heat.
- Toss to coat the octopus evenly with the sauce.
- Combine All Ingredients
- Mix the vegetables with the octopus and stir-fry together.
- Add the bean sprouts, green onion, and chili peppers, stir-fry for 30 more seconds.
- Keep the heat high and stir-fry quickly to achieve that smoky wok hei flavor.
- Finish and Serve
- Drizzle with sesame oil and sprinkle with sesame seeds.
- Transfer to a plate and serve with perilla leaves or lettuce.
- Best enjoyed immediately while hot.
Recipe Notes:
- Clean the octopus thoroughly with flour or coarse salt to remove slime and prevent fishy smell.
- Octopus becomes tough when overcooked, so stir-fry quickly over high heat.
- Don't blanch for more than 10 seconds—a quick blanch keeps it tender and chewy.
- For authentic wok hei flavor, use high heat until you see a bit of smoke.
- Adjust spiciness by modifying the amount of chili peppers and gochugaru.
- Mung bean sprouts can be substituted for regular bean sprouts.
- Add noodles (somyeon or udon) for a satisfying nakji noodle dish.
- Serve over rice for a delicious octopus rice bowl.
Ingredients:
Serving size
Main Ingredients
- 2 small octopuses (about 300g)
- 1/2 onion
- 1 green onion
- 2 Korean chili peppers
- 1/4 carrot
- 2 cabbage leaves
- 100 g bean sprouts
Sauce
- 2 tbsp gochugaru (red pepper flakes)
- 1 tbsp gochujang (red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1/2 tsp ginger juice
- 1 tbsp cooking wine
- 1 tbsp sesame oil
Others
- 2 tbsp cooking oil
- coarse salt (for cleaning)
- sesame seeds for garnish