Spicy Stir-Fried Octopus (Nakji Bokkeum) — Step-by-Step Recipe

Beat the Heat With This Fiery, Addictive Korean Classic

How are you holding up in this heatwave?

I’ve been getting so many kind messages lately, and thanks to all that warmth, I’ve finally recovered a lot. Truly, thank you.

Yesterday, I went grocery shopping for the first time in a while. The moment I saw fresh small octopus at the market, I knew exactly what I wanted to cook: a big, spicy pan of Nakji Bokkeum.

There’s something about a fiery, slightly smoky stir-fry on a sweltering day—it makes you sweat, clears your head, and somehow leaves you feeling more energized, not heavy or sluggish. This dish did exactly that for us.

My husband was literally sweating through the meal but didn’t put his chopsticks down once. I, on the other hand, happily mixed the octopus with warm rice, wrapped some in roasted seaweed, and thought, “Okay… this is exactly why I love summer food.”

In this post, I’ll walk you through everything:

• How to clean octopus properly (no grit, no fishy smell)
• How to keep it tender, not rubbery
• A balanced spicy sauce that isn’t just hot, but flavorful
• Tips for serving, storing, and reheating

Let’s beat the heat together with a pan of sizzling Nakji Bokkeum.

🥢 Ingredients

Main Ingredients

• Fresh small octopus (dol-nakji) – 500 g
• Onion – 1
• Zucchini – 1/3 (optional but recommended)
• Carrot – 1/3
• Green onion – 1 stalk
• Perilla leaves – 10
• Cooking oil – 4 tbsp
• Sesame seeds – a generous amount for topping

Seasoning Sauce

• Gochujang (Korean red pepper paste) – 2 tbsp
• Gochugaru (Korean red pepper flakes) – 2 tbsp
• Soy sauce – 3 tbsp
• Oligodang (corn syrup or rice syrup) – 2 tbsp
• Sugar – 1 tbsp
• Apple juice – 2 tbsp (helps with flavor and freshness)
• Minced garlic – 1 tbsp
• Minced ginger – 1/2 tbsp

Additional Seasoning

• Gochugaru – 1 tbsp (for extra color + heat at the end)
• Sesame oil – 1 tbsp (added at the very end for aroma)

For Cleaning the Octopus

• Coarse salt – 1 tbsp
• Flour – 2 tbsp

Step-by-Step: How to Make Nakji Bokkeum

1. Make the seasoning sauce

I always start with the sauce so the flavors have time to blend while I prep everything else.

In a bowl, mix:

• 2 tbsp gochujang
• 2 tbsp gochugaru
• 3 tbsp soy sauce
• 2 tbsp oligodang (or rice/corn syrup)
• 1 tbsp sugar
• 2 tbsp apple juice
• 1 tbsp minced garlic
• 1/2 tbsp minced ginger

Stir until smooth and glossy.
Set aside and let it sit while you work on the octopus and vegetables. The longer it rests, the more rounded the flavor becomes.

2. Prepare and clean the octopus

The star of this dish is dol-nakji, a small octopus that lives in rocky coastal areas. It has a firm but tender texture when cooked properly and absorbs seasoning beautifully.

How to clean the octopus

1. Flip the head inside out
   Turn the head (mantle) inside out and gently pull out all the internal organs. Discard them.

   

2. Remove the beak
   Look between the tentacles for a hard, round beak in the center. Grip it and pull it out.

   

3. Cut off the eyes
   Using kitchen scissors, carefully cut around and remove the eyes.

   

4. Scrub with salt and flour
   Place the octopus in a large bowl. Add:

   
   • 1 tbsp coarse salt
   • 2 tbsp flour
     

   Scrub and massage thoroughly, especially around the suction cups. This step:

   • Removes any sliminess
   • Cleans out sand and debris
   • Helps improve the texture
     

5. Rinse well
   Rinse under cold running water until the octopus feels clean and slightly squeaky to the touch, with no gritty bits in the suction cups.

   

At this point, your octopus should look clean, slightly glossy, and ready for blanching.

3. Blanch the octopus (for tender texture)

This step is crucial for getting a tender, not rubbery, octopus.

1. Bring a pot of water to a boil (enough to cover the octopus).
2. Optional: Add 1 tbsp apple juice or a splash of vinegar to help with freshness and odor.
3. Once the water is boiling, add the octopus.
4. Blanch for only 10–30 seconds.
   You’ll see the color change and the tentacles curl.
   

Do not overcook at this stage. This is just a quick pre-cook to set the texture.

5. Immediately transfer the octopus into ice water to stop the cooking and firm up the flesh slightly.
6. Drain well.
7. If you like a nice presentation, keep one whole octopus intact.
8. Cut the rest into bite-sized pieces (about 3–4 cm).

4. Prepare the vegetables

While the octopus is draining, prep your vegetables:

• Onion: Slice into about 0.5 cm thick slices.
• Zucchini: Slice into half-moons (0.5 cm thick). You can omit it, but it adds sweetness and color.
  
• Carrot: Slice thinly, so it cooks quickly.
  
• Green onion:
  • Chop the white part finely – this will flavor the oil.
  • Slice the green part diagonally into bite-size pieces.
    
• Perilla leaves: Stack them, roll them up, and slice into thin strips (about 0.5 cm).
  

The colorful vegetables make the dish visually appealing and balance the spicy, savory sauce.

5. Start the stir-fry

Now the fun part: cooking.

1. Heat a large pan or wok over low heat.
2. Add 4 tbsp cooking oil.
3. Add the white part of the green onion and stir-fry gently until fragrant.
   
   
   This is your green onion oil base and really deepens the flavor.
4. Add the onion, carrot, and zucchini.
   
5. When they start to soften slightly, add the green part of the green onion.
   
6. Increase to medium heat and stir-fry until the vegetables are mostly cooked through but still a bit crisp.
   

6. Add the seasoning sauce

Once the vegetables are cooked:

1. Pour in the prepared seasoning sauce.
   
2. Stir well so every piece of vegetable is coated.

If you like extra heat, you can add:

• Sliced fresh chili peppers (Cheongyang or similar) at this stage.
  

Let the sauce bubble for a minute or two so it thickens slightly and clings to the vegetables.

7. Add the octopus

Time to bring everything together.

1. Add the octopus pieces to the pan.
2. 
   If you kept one whole octopus, place it on top for presentation.
   
3. Add the perilla leaves.

To deepen color and flavor:

• Sprinkle 1 tbsp gochugaru over the top.
• Gently stir to coat everything evenly.

Cook on medium-high heat for just 2–3 minutes.
Do not overcook here—octopus turns chewy if cooked too long. The goal is for it to be just cooked through, bouncy, and tender.

4. Turn off the heat and finish with:
   • 1 tbsp sesame oil
     

Give it a final gentle toss.

8. Finish and serve

Transfer the spicy stir-fried octopus to a serving plate or keep it sizzling in the pan.

Top with:

• A generous handful of sesame seeds
• Extra chopped green onion or perilla leaves, if you like
  

We found the level of spiciness just right—not mild at all!
My husband was literally sweating but still saying, “This is so good,” between bites.

I loved mixing some with hot rice in my bowl. It also tastes amazing:

• Wrapped in roasted seaweed
• On top of warm rice with a fried egg
• With a side of cold beer or makgeolli (if you drink)

Stay cool, eat spicy, and let this dish wake up your summer appetite.

💡 Cooking Tips for Perfect Nakji Bokkeum

• Don’t overcook the octopus
  The biggest enemy of this dish is overcooking.

  • Blanch: 10–30 seconds
  • Stir-fry with sauce: about 2–3 minutes
    That’s really all it needs.

• Salt + flour scrub = better texture
  This step isn’t just about cleanliness. It helps remove sliminess and slightly firms up the flesh.

• Adjust the heat level

  • For milder spice: Reduce gochugaru in the sauce to 1 tbsp, and skip the extra 1 tbsp at the end.
  • For very spicy: Add extra fresh chili peppers or another 1/2–1 tbsp gochugaru.

• Don’t skip the green onion oil
  Stir-frying the white part of green onion in oil at the beginning gives the dish that “restaurant” aroma.

• Add sesame oil at the very end
  Heating sesame oil too long makes it lose its nutty fragrance. Always finish with it off the heat.

Serving Ideas

Here are some fun ways to enjoy your Nakji Bokkeum:

• Over steamed rice:
  Classic and comforting. Spoon extra sauce over the rice.

• As a rice bowl (nakji deopbap style):
  Add lettuce, sliced cucumbers, a fried egg, and a scoop of this stir-fried octopus over rice. Mix everything together.

• In seaweed wraps:
  Take a square of roasted seaweed, add rice, a piece of octopus, and some perilla leaves or kimchi. Wrap and eat in one bite.

• With cold noodles:
  Serve it alongside cold somen or naengmyeon-style noodles for a refreshing contrast.

• With drinks:
  This makes an excellent anju (drinking snack) with beer, soju, or makgeolli.

Storage and Reheating

If you manage to have leftovers (we didn’t!), here’s how to handle them:

How to store

• Let the dish cool completely.
• Transfer to an airtight container.
• Store in the refrigerator for up to 2 days.

Because octopus can toughen when reheated, it’s best to eat it the same day if possible.

How to reheat

• Stovetop (recommended):
  Reheat in a pan over low heat. Add:

  • 1–2 tbsp water to loosen the sauce
    Stir gently just until warmed through. Do not overcook.

• Microwave (quick option):
  Cover and heat briefly (30–60 seconds), checking in between, just until hot.

If you’re serving it over rice the next day, you can also add a little extra sesame oil and fresh perilla leaves on top to revive the flavor.

FAQ