Nakji-bokkeum (Spicy Stir-fried Octopus)

🛒 Ingredients

• Baby Octopus, cleaned 250 g · 205 kcal
• Korean Chili Powder (Gochugaru) 10 g · 32 kcal
• Korean Chili Paste (Gochujang) 15 g · 30 kcal
• Soy Sauce 15 g · 9 kcal
• Minced Garlic 6 g · 9 kcal
• Minced Ginger 2 g · 2 kcal
• Sesame Oil 7 g · 62 kcal
• Rice Wine (Mirim or Cheongju) 15 g · 16 kcal
• Green Onions, chopped 15 g · 5 kcal
• Onion, sliced 50 g · 20 kcal
• Carrot, julienned 25 g · 10 kcal
• Cabbage, roughly chopped 75 g · 19 kcal
• Jalapeno or Serrano Pepper, sliced 5 g · 1 kcal
• Cooking Oil 14 g · 124 kcal
• Toasted Sesame Seeds 2 g · 11 kcal

👨‍🍳 Instructions

1. Clean the baby octopus thoroughly, removing any internal organs and ink sac; pat dry and cut into bite-sized pieces if large. In a bowl, combine gochugaru, gochujang, soy sauce, minced garlic, minced ginger, sugar, sesame oil, and rice wine to create the spicy sauce.
2. Heat cooking oil in a large wok or skillet over high heat. Add sliced onions, carrots, and jalapeno (if using) and stir-fry for 2-3 minutes until slightly softened.
3. Add the cabbage and continue to stir-fry for another 2-3 minutes. Push the vegetables to one side, add the octopus to the empty side of the pan, and stir-fry quickly for about 1-2 minutes until it turns opaque.
4. Pour the prepared spicy sauce over the octopus and vegetables, then mix everything well. Continue to stir-fry for 3-5 minutes, allowing the sauce to thicken and coat all ingredients.
5. Stir in the chopped green onions, black pepper, and a pinch of salt if needed, then cook for another minute. Garnish with toasted sesame seeds and serve immediately, often with a side of rice.