4 - 6
How to cook Korean Fried Spicy Octopus
- 2 small octopus, cleaned and gutted
- 1/4 carrot, sliced thin
- 1/2 leek, sliced thin
- 1/2 onion, sliced thin
- 2 cloves garlic, crushed
- 1 tablespoons vegetable oil
- 1 small chillies, deseeded and sliced thin
- 2 teaspoons Korean chilli powder
- 1 teaspoon dark soy sauce
- 3 tablespoons gochujang chilli paste**
- 2 tablespoons mirin* or rice wine
- 1 tablespoon maple syrup
- 1 dash of sesame oil
- Roasted sesame seeds for garnish
- Blanch the octopus in hot boiling water to soften slightly. Drain well then cut into bite-sized pieces.
- Heat oil in a pan and stir-fry the onion, carrot, leek and chillies for 3 minutes. Add in the octopus and garlic. Sprinkle the Korean chilli powder.
- Stir-fry till octopus becomes tender, about 3 - 4 minutes. Add in the soy sauce, gochujang paste, mirin and maple syrup. Make sure you mix everything well and stir-fry for 1 minute.
- Transfer to a serving platter. Drizzle with the sesame oil.
- Sprinkle roasted sesame seeds and serve the Korean Fried Spicy Octopus (Nakji Bokkeum) hot with a bed of rice on the side.
The Korean name for the Fried Spicy Octopus is Nakji Bokkeum
*Mirin is a type of rice wine, often referred to as "sweet sake". It has a lower alcohol content than sake.
**Gochujang or hot pepper sauce is made from powdered red chili peppers and glutinous rice powder to soybean paste and is usually found in jars. The Chinese version known as doubanjiang can be substituted if you are unable to find gochujang.
This recipe for Korean Fried Spicy Octopus serves/makes: 4 - 6
The Korean Fried Spicy Octopus recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Seafood
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Preparation Method: Pan Fried/Sauteed
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