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1
Clean and Cut the Octopus
10 Mins
Room temperature, about 20°C (68°F) — no heat
Rinse the octopus under cold running water, rubbing the arms to remove any grit. Pull out the beak from the centre of the arms and cut away the eyes, then cut the body and arms into bite-size pieces about 4 cm (1.5 inches) long. Pat dry with paper towels.
Dry octopus sears instead of steaming — wet pieces will boil in their own liquid and turn rubbery.
Done when: The pieces are clean, dry and evenly cut, with the suckers still visible on the arms.
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2
Mix the Marinade and Marinate
15 Mins
Room temperature, about 20°C (68°F) — no heat
Whisk the gochujang, gochugaru, soy sauce, minced garlic, sugar, rice vinegar and sesame oil in a large bowl until smooth. Add the octopus and toss until every piece is coated deep red. Leave for 15 minutes while you prepare the vegetables.
Taste the marinade — it should be hot, salty and a little sweet. Add half a teaspoon more sugar if it is all heat and no balance.
Done when: Every piece of octopus is evenly coated in a thick red marinade.
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3
Stir-Fry the Vegetables
5 Mins
High heat, about 200°C (400°F)
Heat the vegetable oil in a large wok or wide pan over high heat until it shimmers. Add the onion and carrot and stir-fry for 2 minutes, then add the cabbage and stir-fry for 2 more minutes until the edges just begin to soften.
Keep everything moving — a crowded, still wok steams the vegetables instead of frying them.
Done when: The vegetables are bright, glossy and still crisp at the edges.
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4
Add the Octopus and Stir-Fry
5 Mins
High heat, about 200°C (400°F)
Tip the marinated octopus and all its sauce into the wok. Stir-fry hard for 3–5 minutes until the octopus curls, turns opaque and is cooked through — it should reach at least 63°C (145°F) in the thickest piece — and the sauce clings thickly to everything. Do not cook longer.
Octopus goes from tender to rubbery in about a minute, so pull the pan off the heat the moment the arms curl and the sauce thickens.
Done when: The octopus is curled and opaque, the sauce is thick and glossy, and the vegetables are still crisp.
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5
Finish and Serve
2 Mins
Off the heat — serve hot, about 60°C (140°F)
Toss in the green onions, scatter over the toasted sesame seeds, and serve at once over steamed rice, with cooling side dishes alongside.
Serve immediately — nakji bokkeum waits for no one, and the octopus firms up as it cools.
Done when: The plate is steaming, deep red and glossy, with green onions and sesame on top.
auto_awesome Finishing Touches & Plating
Serve the nakji bokkeum at once, piled over steamed rice with a cooling soup or pickled cucumber on the side — the heat needs something mild beside it.
South Korea
1h 5m
