Korean Spicy Octopus (Nakji Bokkeum)

Ingredients

• 1500g fresh baby octopus (nakji), cleaned
• 23 tbsp gochujang (Korean chilli paste)
• 31 tbsp gochugaru (Korean chilli flakes)
• 42 tbsp soy sauce
• 51 tbsp sesame oil
• 61 tbsp sugar
• 74 garlic cloves, minced
• 81 tsp fresh ginger, grated
• 91 medium onion, sliced
• 101 carrot, julienned
• 111 courgette, sliced
• 121 bunch perilla leaves (kkaennip), torn
• 132 spring onions, cut into 5cm pieces
• 14Toasted sesame seeds and sesame oil to finish

Instructions

1. 1Prepare the octopus: clean, remove the beak and ink sac, and cut into bite-sized pieces. Blanch briefly in boiling water for 30 seconds, then drain.
2. 2Mix gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger in a bowl to create the sauce.
3. 3Heat a wok or large pan over very high heat. Add a drizzle of cooking oil.
4. 4Stir-fry the onion and carrot for 2 minutes until slightly softened.
5. 5Add the octopus and stir-fry on high heat for 2–3 minutes.
6. 6Pour in the gochujang sauce and toss everything together. Cook for another 2 minutes.
7. 7Add the courgette, spring onions, and perilla leaves and stir-fry for 1 minute more.
8. 8Remove from heat. Drizzle with sesame oil and scatter with sesame seeds.
9. 9Serve immediately over steamed rice.