Nakji-Bokkeum

By @jenarsenault

Nakji-bokkeum is usually sold as a dinner plate for two. It's octopus so it's on the pricier side (~$30-40+) at a restaurant and it's something my mom and I would splurge on maybe once a year. I now live in Boston where a few places sell ojingeo bokkeum (spicy stir-fried squid) but the octopus remains harder to find. Decided to try making it at home for once and it's dare-I-say as good as it would be out and surprisingly easy to make.

Serves 2-4 people

Ingredients

• 1 package, frozen whole octopus
• 6 garlic cloves
• 4 tablespoons Potluck Gochujang
• 1 tablespoon gochugaru 
• 1 onion
• 4 tablespoon soy sauce
• 2 teaspoons sesame oil 
• 1 tablespoon honey
• 1/4 cup mirin
• salt & pepper

Directions

1. Rinse the frozen octopus and massage for a couple of minutes. Either cut the heads off or clean the heads.

2. Boil and blanche the octopus for 10 seconds.

3. While the water is boiling, mix the sauce ingredients together (gochujang, gochugaru, sesame oil, soy sauce, honey, mirin, s&p to taste).

3. Chop one onion and mince garlic. Cut up the octopus into bite-size pieces and pan fry for 3-4 minutes with sauce mixed in.

4. Top over rice!