Stir-Fried Small Octopus – Nakji Pokkum

Shared

Stir-Fried Small Octopus – Nakji Pokkum

Ingredients

Serving Size : 4
– Small octopus (about 8 oz) : 2
– Onion : 1 stalk
– Green onion : 5 stalks
– Green pepper : 2
– Red pepper : 2
– Hot pepper powder : 1/2 tb
– Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores)
– Soy sauce : 1 tb
– Sesame oil : 1/2 tb
– Sugar : 1 ts
– Ginger juice : 1/2 ts
– Sesame seed, roasted : 1 ts
– Salad oil : 1 tb
– Salt

Instructions

Step 1: 
Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the
octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch
wide. Boil them slightly.

Step 2: 
Cut onion, green onions, and peppers into 2 inch strips.

Step 3: 
Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice,
and salt in a bowl. Add the boiled octopuses, then mix them well.

Step 4: 
Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the
pan and stir-fry it quickly again.

Step 5: 
When serving, sprinkle roasted sesame seeds.

Food: Stir-Fried Small Octopus – Nakji Pokkum

Related posts