Dish

Nakji bokkeum

Spicy Octopus Stir-Fry

Nakji bokkeum is made with small octopus that are stir-fried with vegetables such as onions, carrots, and green onions. The sauce is made with gochujang (Korean chili paste), soy sauce, garlic, and sugar. The dish is known for its spicy and savory flavor, and is often served with a side of rice or noodles. It is a popular dish in Korean cuisine and is enjoyed by locals and tourists alike.

Asian cuisine› East Asian cuisine› Korean cuisine

Stir-fry

Origins and history

Nakji bokkeum is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the southern region of Korea, where octopus is a popular seafood. It has since become a popular dish throughout Korea and is enjoyed by people of all ages.

Dietary considerations

Nakji bokkeum is a high-protein dish due to the octopus, but it may not be suitable for those with shellfish allergies. It is also a high-carb dish due to the rice or noodles, so it may not be suitable for those on a low-carb diet.

Variations

Variations of nakji bokkeum may include different types of vegetables such as bell peppers or mushrooms. Some variations may also include additional seafood such as shrimp or squid. Vegetarian versions may use tofu or mushrooms instead of octopus.

Presentation and garnishing

Nakji bokkeum is typically served in a bowl or on a plate, and is often garnished with sesame seeds or chopped green onions. The dish can also be topped with sliced chili peppers for added spice.

Tips & Tricks

To make the dish spicier, add more gochujang or chili peppers to the sauce. To make it less spicy, reduce the amount of gochujang or remove it altogether. For a healthier version, use brown rice or whole wheat noodles instead of white rice noodles.

Side-dishes

Nakji bokkeum is often served with a side of rice or noodles. It can also be served with a side of kimchi or other pickled vegetables for added flavor.