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Nakji Bokkeum (Korean Spicy Octopus Stirfry)

Before you jump to Nakji Bokkeum (Korean Spicy Octopus Stirfry) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Initially, you will have to be extremely careful when you are shopping for food that you don't automatically put things in your cart that you no longer wish to eat. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? One nutritious option that can give you a positive start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

Evidently, it's not hard to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let's go back to nakji bokkeum (korean spicy octopus stirfry) recipe. You can cook nakji bokkeum (korean spicy octopus stirfry) using 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Nakji Bokkeum (Korean Spicy Octopus Stirfry):

Prepare of baby octopus, body part cut in halves, tentacles cut into groupings of 2 or 3 (make sure they've been cleaned!).
Prepare of gochugaru, depending on how hot you like your food.
Use of sugar, depending on how sweet you like your food.
Use of fish sauce.
Use of soy sauce.
You need of minced garlic.
Prepare of minced ginger.
Prepare of onion, peeled and cut into 1/4" slices on the vertically.
Provide of medium carrot cut into 1/8" slices.
Prepare of medium stems celery, cut into 1/8" slices diagonally.
Take of of a small head of cabbage, cut into 1/4" strips horizontally.
Prepare of king oyster mushrooms, cut into 1/4" pieces diagonally (you can sub with other kinds of mushrooms - about 1 cup total).
Get of oil.
Get of water.

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. :).

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