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Nakji Bokkeum – Octopus Stir-fry

by koreanrecipes
Red/Organe Octopus Stir-Fry in stone bowl, also known as Korean Nakji Bokkeum

Nakji Bokkeum (낙지볶음) is an octopus stir-fry dish with a kick!

If you’re a fan of calamari’s chewy texture and squid-y taste, while also a fan of food with a little bit of heat, you’ll surely enjoy Nakji Bokkeum. This dish most usually served with rice or noodles, but can also be enjoyed by itself especially if you’re looking to cut down on your carb intake.

Like many of my other recipes, you can adjust the level of spiciness in the dish as well with the amount of gochugaru chili flakes you add. You can also customize your octopus stir-fry meal at home however you like–personally, I like to have it with a few vegetables I have already at home and just a little bit of rice and pickled radish to balance out my palette.

While it can be a little intimidating to work with raw seafood, especially octopus, you can easily judge if your octopus is done by its tenderness. Once you are able to pierce the thickest part of the octopus with ease, your octopus is ready to serve!

If you’re feeling like having a special Korean food night at home, try having your octopus stirfry on the side of a Korean Bulgogi Pizza! The sweetness of the bulgogi pizza will present a nice balance against the spiciness of the stirfry.

Red/Organe Octopus Stir-Fry in stone bowl, also known as Korean Nakji Bokkeum

Nakji Bokkeum – Octopus Stirfry

Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 pieces of baby octopus
  • 1 ½ cups shredded carrots
  • ½ red pepper
  • ½ green pepper
  • ½ brown onion
  • Sub-ingredients:
  • 3 tbsp gochugaru chilli flakes
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp white cooking wine
  • 2 tbsp light soy source
  • 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 into 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 cornflour with two tablespoons of water and drizzle it over the stirfry.
  12. Garnish with some toasted sesame seeds.

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