Nakji bokkeum

Name: Nakji bokkeum
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 800 g Baby octopus, cleaned; 80 g Gochujang; 24 g Gochugaru; 180 g Onion, sliced; 24 g Garlic, minced; 60 g Green onion, cut into 5 cm pieces; 2 g Salt; 1 g Black pepper, ground; 30 ml Water; 18 g Sugar; 1 tbsp Sesame oil; 1 tbsp Vegetable oil; 45 ml Soy sauce

Nakji bokkeum · ready in 25 min · 4 servings · 342 kcal per serving · medium · 13 ingredients

Nakji bokkeum is a beloved Korean stir fry where tender octopus meets a glossy chile sauce, quick heat, and a sweet savory fire.

Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 4
kcal: 342
Difficulty: medium

Korean Main dishes Quick (30 min or less)Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gBaby octopus, cleaned
80 gGochujang
24 gGochugaru
180 gOnion, sliced
24 gGarlic, minced
60 gGreen onion, cut into 5 cm pieces
2 gSalt
1 gBlack pepper, ground
30 mlWater
18 gSugar
1 tbspSesame oil
1 tbspVegetable oil
45 mlSoy sauce

Equipment

stovetop, wok, pot, mixing bowl, knife, cutting board, tongs, spoon, colander, serving bowl

Instructions

Prepare the station
Gather and measure all ingredients, then set out a wok, pot, mixing bowl, knife, cutting board, tongs, spoon, and colander. · 10 min
What to look for: Everything is measured and within reach before the heat starts.
Clean the octopus
Rub the octopus with salt, rinse briefly, drain well, and cut larger pieces into 5 cm lengths while keeping small tentacles whole. · 5 min
What to look for: The octopus looks clean, glossy, and well drained.
Mix red sauce
Mix gochujang, gochugaru, soy sauce, sugar, garlic, black pepper, sesame oil, and water into a smooth red sauce. · 3 min
What to look for: The sauce is thick, smooth, and deep red.
Soften the onion
Heat vegetable oil in a hot wok over high heat, then add onion and stir fry until the edges look glossy and lightly softened. · 3 min
What to look for: The onion is shiny with lightly softened edges.
Fry the octopus
Add the octopus and fry briskly until it curls, turns opaque, and releases some juices into the wok. · 3 min
When it is done: Octopus should be opaque throughout and just firm, not rubbery.
Glaze with sauce
Pour in the sauce and toss constantly until the octopus is coated and the sauce thickens to a shiny glaze. · 3 min
When it is done: The octopus is tender with a clean bite and no translucent center.
Finish with scallion
Fold in the green onion and cook just until bright green, keeping the octopus tender rather than chewy. · 1 min
When it is done: The octopus remains tender and springy.
Serve hot
Serve immediately in shallow bowls, spooning the fiery sauce over the octopus while it is hot and glossy. · 2 min
What to look for: The dish is steaming, glossy, and bright red.

Nutrition (per serving)

kcal	342
Protein	34 g
Carbohydrates	29 g
of which sugars	12 g
Fat	10 g
of which saturated	2 g
Fibre	3 g
Sodium	1820 mg

Nutri-ScoreC

Allergens

Contains: gluten, soybeans, sesame, molluscs, soy

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 2 months
Reheat gently in a covered pan with a small splash of water until steaming hot, avoiding long cooking so the octopus stays tender.

Ingredient substitutions

Baby octopus

Octopus: Use small tender pieces for the closest texture.

Gochujang

Gochugaru: Mix with soy sauce and sugar from this recipe to form a rough paste.

Gochugaru

Gochujang: The sauce will be sweeter, thicker, and less dry in heat.

Onion

Green onion: Use the thicker white parts for body in the stir fry.

Garlic

Green onion: Use finely chopped white parts when garlic must be reduced.

Green onion

Onion: Slice thinly and add earlier so it softens.