Nakji-bokkeum

Nakji-bokkeum is a popular Korean dish primarily made from long arm octopus (known as nakji) and various vegetables, stir-fried in a spicy gochujang (red chili paste) based sauce. The dish is known for its fiery taste and is a favorite amongst lovers of spicy food in Korea.

Ingredients

The main ingredient of Nakji-bokkeum is long arm octopus, or nakji in Korean. The octopus is cleaned and cut into bite-sized pieces. Other ingredients include gochujang (red chili paste), soy sauce, sugar, sesame oil, garlic, onion, green onion, carrot, and zucchini. Some variations of the dish may also include mushrooms and other vegetables.

Preparation

The preparation of Nakji-bokkeum begins with the cleaning and cutting of the octopus. The vegetables are then sliced and set aside. The sauce is made by mixing gochujang, soy sauce, sugar, and sesame oil. The octopus and vegetables are stir-fried in a pan, and the sauce is added. The dish is cooked until the octopus is tender and the sauce is well absorbed.

Serving

Nakji-bokkeum is typically served hot, straight from the pan. It is often accompanied by a bowl of steamed rice to balance the spiciness of the dish. Some people also enjoy it with soju, a Korean alcoholic beverage.

Variations

There are several variations of Nakji-bokkeum, including Nakji-bokkeum with noodles and Nakji-bokkeum with pork. The dish can also be made less spicy by reducing the amount of gochujang.

Health Benefits

Nakji-bokkeum is not only delicious but also nutritious. Octopus is a good source of protein and contains essential vitamins and minerals. The vegetables add fiber and additional nutrients to the dish.

See Also

• Korean cuisine
• Spicy food
• Seafood dishes

References

• Korean Bapsang: Nakji Bokkeum
• Maangchi: Nakji Bokkeum