how to cook korean octopus

Hello all! You waiting for me? To post delicious recipes. Today we made something spicy. This is it! (laugh) Here are two packages, I only used one but wanted to show you how it looks. This is octopus, today we're making spicy stir-fried octopus. In Korean, nakji-bokkeum. Koreans really like nakji-bokkeum, especially me. In Korean stores the frozen food section is usually where it is placed.

You easily find frozen octopus. Nakji Two years ago, maybe, I posted an octopus recipe. I am in France. I bought a large octopus. Maybe you remember it. Today is also octopus, but this one is smaller. "What? Koreans eat octopus - how many kinds?" There are many types of octopus. Some who helped him! Koreans eat three types of octopus. Munoe - muneo is a type of large octopus. Today nakji. The others are jukkumi, I will post the recipe anytime. Ok, let's do it! This one is one and a half pounds, and the other half pound which weighs. I use this one. This is frozen. I moved it to my fridge last night. It's melting a little now. Take a look! Two big nakji. Neatly arranged! This goes beyond.

Inside his head lies his innards. Cut it like this ... It will be easily removed. I cut it in half like this. His mouth is here, get rid of the second Nakji. Open around here and put it here ... I easily clean it. Now it needs to be softened. I use salt or flour. Regular wheat flour. Squeezing strong. While you squeeze it, the meat will soften. Very important! I use flour. Wheat flour, about two tablespoons. And then squeeze! This is hot water, because the octopus is too cold. Sometimes I dip my hand here. Yes, because I can't wait, that's the problem! This sucker arm, all the dirt must be cleaned. And softened. OK, I think that's enough. Let's wash it! Now very soft. We boil for a while. From now on, 10 counts: 1, 2, 3, 4, 5 ... 6, 7, 8, 9, 10! 10 seconds. If it's not boiled for a while, when I stir-fry it with salty herbs, the water will come out and this nakji-bokkeum won't look beautiful and delicious.

And also it's a little cooked. For those two reasons, I boiled it for a while. Let's cut it into bite size. You can separate it this way. About 2 or 3 inches in length. When cooked, it will shrink. OK, now we make the seasoning. Simple: leek, this is a large leek called dae-pa. I will use this big leek. Or you can use a small one. About 3 or 4 leeks. I use 1 dae-pa and one small onion. About 1/2 cup. Garlic. We need 7 cloves of garlic. And about 2 teaspoons of ginger. This is spicy Korean green chili. From a Korean food store, or you can use jalapeno. My rice is done. Today I use a small saucepan and make really fluffier rice.

I also like to eat burnt rice at the bottom, nurungi. Fluffier rice like this. We prepare the seasoning. Start with garlic. 7 cloves of garlic. Ginger. When at university, back in Korea, there was an area that was very famous for its nakji-bokkeum. It was truly extraordinary, the best. I used to visit it often. Now that place is gone, it used to be called mugyo-dong nakji. Mugyo-dong is the name of the area. A few years ago I visited Korea and found a place famous for its nakjinya. Because I like nakji-bokeeum. I talked to the owner. I need some instructions from him "Oh, maybe you use frozen octopus." He said: "Yes, it must be the frozen one!" He said. Of course I ordered nakji-bokeeum. Because it tastes delicious and spicy. But I see the difference with nakji-bokkeum that I had eaten in college. Because nakji-bokkeum uses a lot of scallions. Now, it has changed. Looks like everything is red.

And I like it, really. So when I got home, I really wanted to make this recipe. Garlic and ginger. Done. This is the green chili. This is really spicy. The seeds are brownish. I'd rather throw it away ... roughly chop. Onion. I like small pieces. But I don't want the pieces to stand out. I like small cubes. And this is scallion. Leek too. Cut it like this. Let's make spicy seasoning. I use 1/4 cup of coarse chili flakes. Salty soy sauce, three tablespoons. And one tablespoon sugar. We need one tablespoon of potato flour. Quarter cup rice syrup. And stir well. We make something sticky.

 Freshly ground black pepper. About half a teaspoon. OK, my rice is finished. Now, let's cook! What I do, when the pan is hot, I add this cooking oil. Then this one, leeks, onions, garlic, ginger, I put everything here. And I'll saute until the garlic is slightly crispy. Then, this seasoning and nakji, this octopus, together That's all! Then it's ready to eat! One ... two, about 2 tablespoons of cooking oil. 2 or 3 tablespoons. The aroma is really good! This house is full of delicious aromas! Even though the octopus isn't included! You see? My garlic is brown. Crispy. Extraordinary! This onion is slightly transparent. OK, now ... Enter this nakji. Stir well.

It looks delicious, right? Because the octopus has been boiled for a while. We don't need to cook it for too long. If you cook it for too long, the meat becomes tough. I only cook it for two or three minutes. You can choose the biggest one and with this skewer. Like this. Done! Turn off. And sesame oil. One teaspoon of sesame oil. Delicious! Take a look! This is it! This is ssamjang, and this is Kirby cucumber. It's very crispy lately. I put it in the refrigerator, it is very fresh and looks crispy. I will bring my rice! Without rice I can't imagine nakji-bokkeum. Because rice and nakji-bokkeum are a great couple, right? My rice ... Mmm! Um Delicious. Another way to eat it is, rice. This amount of rice. Take this. We eat together.

Then, mix. Um (laughing) Very delicious. I eat all the time! Um I just added green chili, very spicy. If you can't stand spicy, skip it. Mmm Um (laugh) I will return to nakji-bokkeum. I finish my food. Koreans like this, so in every grocery store they sell it. Today we make nakji-bokkeum. Stir-fried spicy octopus. Enjoy my recipe, see you next time! Bye! Next

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