“Nakji bokkeum” is stir-fried baby octopus with various vegetables and seasonings. There is a saying: “If you feed three or four octopi to a scraggy cow, it will soon have strength.” Octopus has been enjoyed as a health food since the olden days. It tastes best in the autumn and winter. Octopus can also be grilled, or served raw and sliced.

Ingredients

● 2 1/4 baby octopus

● 1 tbsp salt

● 2 tbsp wheat flour

● 1/2 onion head

● 1 1/2 ea green pepper

● 1 ea red pepper

● 1 tbsp edible oil

● 1 tsp sesame oil

● Seasoning sauce: 1 tsp soy sauce, 1 tbsp red pepper paste, 2 tbsp ground red pepper, 1 tsp sugar, 1 tbsp minced green onion, 1/2 tbsp minced garlic, 1/2 tsp minced ginger, 1/8 tsp ground white pepper, 2 tsp sesame oil

1. Turn the octopi heads inside out, remove internal organs and eyes, and clean with salt water and wheat flour.

2. Cut the head into 6 cm-long, 1.5 cm-wide pieces and the legs into 6 cm-long pieces (350g).

3. Trim and clean the onion and shred at intervals of 1 cm (80g).

4. Wash the green and red peppers, cut into 2 cm long and 0.3 cm thick diagonally and remove seeds (green pepper 14g, red pepper 16g).

5. Blend the seasoning sauce.

6. Preheat the frying pan and oil. Stir-fry the onion for 1 min. on high heat. Add octopi and seasoning and fry for 1 min. more.

7. Add green and red peppers and sesame oil, pan-fry for 20 sec. on high heat.

Tips

● Carrot and/or other vegetables may be added upon taste.

● Quick frying on high heat will serve better color and result in less watery octopus.

(Adapted from the Institute of Traditional Korean Food)