Nakji Bokkeum

Nakji Bokkeum is a beloved Korean street food and pojangmacha staple from the southern coastal city of Mokpo, where small live octopus (nakji) are cooked at furious heat in a scorching gochujang sauce. The dish is prized for its chewy, satisfying texture and eye-watering heat.

Serves: 4

Ingredients

• 700g (1.5 lb) cleaned small octopus, cut into bite-size pieces
• 3 tbsp (45g) gochujang (Korean chili paste)
• 1 tbsp (15ml) gochugaru (Korean chili flakes)
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tbsp (12g) sugar
• 1 tbsp (15ml) rice wine (mirin or cheongju)
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 medium onion, thinly sliced
• 1 large green chili, sliced
• 3 spring onions (scallions), cut into 5cm (2 in) pieces
• 1 tbsp (15ml) vegetable oil
• Steamed rice, to serve
• 1 tsp toasted sesame seeds, to garnish

Instructions

1. In a bowl, combine gochujang, gochugaru, soy sauce, sesame oil, sugar, rice wine, garlic and ginger. Mix well to form the marinade.
2. Pat the octopus pieces dry with paper towels. Toss them in the marinade and let sit 10 minutes.
3. Heat a wok or large cast-iron pan over the highest heat possible until smoking, about 2-3 minutes.
4. Add vegetable oil, then immediately add onion. Stir-fry 1-2 minutes until edges begin to char slightly.
5. Add the marinated octopus all at once. Stir-fry vigorously for 3-4 minutes — the octopus will release liquid, which should evaporate quickly at high heat.
6. Add green chili and spring onions. Toss everything together and cook a further 1-2 minutes until the sauce clings and the octopus is just cooked through (tender but slightly springy).
7. Taste and adjust seasoning. Serve immediately over steamed rice, garnished with sesame seeds.

Cook's Notes: Do not overcook the octopus — it toughens quickly. If using frozen octopus, ensure it is fully thawed and very dry before cooking. Serving with a raw egg yolk on top is a classic pojangmacha touch.