Korean Nakji Bokkeum (Korean Spicy Stir-fried Small Octopus)
First introduced to dinner plates and bowls in 1965, Korean Nakji Bokkeum is definitely not for the faint of heart or palette. Coming from a culture where octopus is often consumed raw, dried or pan-fried, this Spicy Stir-fried Small Octopus dish has become more popular as news about octopus’ health benefits have become increasingly well-known. The dish is made with chopped octopus and vegetables such as onions, green onions, cabbage and carrots. Its spicy marinade is usually composed of gochujang (red pepper paste), soy sauce, garlic, salt and sugar.
Seonkyounglongest.com recommends that the dish be served over “warm cooked rice, somyeon (somen, thin wheat flour noodles) or blenched soy bean sprouts.” More instructions and suggestions for the dish can be found here: http://seonkyounglongest.com/nakji-bokkeum-korean-spicy-octopus/
