Nakji Bokkeum (Spicy Octopus Stirfry) Recipe | PBS Food

Nakji Bokkeum (Spicy Octopus Stirfry)

Try this spicy octopus stirfry recipe from Cathlyn's Korean Kitchen made with octopus, carrots, red pepper, and onion.


Yield: 3 servings



  • 6 pieces of baby octopus
  • 1 ½ cups shredded carrots
  • ½ red pepper
  • ½ green pepper
  • ½ brown onion
  • 3 tbsp gochugaru chilli flakes
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp white cooking wine
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • cooking oil
  • toasted sesame seeds


  1. In a bowl, combine all the ingredients, stir well with a spoon and set it aside.
  2. Cut up the octopus in smaller pieces.
  3. Chop up the red and green peppers and half a brown onion
  4. In a pot, boil some water and add a teaspoon of vinegar and salt.
  5. When it starts boiling, add the octopus, cook for about 2 minutes and then move them into a bowl.
  6. Pour half the sauce over the octopus and give it a light toss
  7. Heat up a skillet or wok, drizzle a tablespoon of olive oil and the remaining sauce.
  8. Add the chopped up onion and let it sweat for about a minute in medium high heat.
  9. Add the octopus and Give it a good stir for a couple of minutes.
  10. Lastly, add the chopped green onions, red and green peppers.
  11. Mix a tablespoon of corn flour with two tablespoons of water and drizzle it over the stirfry.
  12. Garnish with some toasted sesame seeds
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