The World Cook

South Korea

Group F | Asia

Nakji Bokkeum

In Heung Min Son, South Korea have the most expensive Asian footballer right now, but with Seonkyoung Longest's Nakji Bokkeum, they also take the claim of the spiciest recipe on the World Cook.

You can use fresh or frozen octopus for this fiery stir fry. If needed you can make it a bit more mild if you hold back on the amount of gochugaru, either way its Fantastic, Baby.

Time 45mins
Makes 4
Difficulty Professional
Units Imperial Metric

Ingredients

450g Octopus
1 lb

450g

Octopus roughly chopped
2 tbsp Salt
2 tbsp

2 tbsp

Salt
1 tbsp Gochujang
1 tbsp

1 tbsp

Gochujang
3 tbsp Gochugaru
3 tbsp

3 tbsp

Gochugaru
1 ½ tbsp Soy Sauce
1 ½ tbsp

1 ½ tbsp

Soy Sauce
2 tbsp Honey
2 tbsp

2 tbsp

Honey
1 tsp Cornstarch
1 tsp

1 tsp

Cornstarch
1 tbsp Mirin
1 tbsp

1 tbsp

Mirin
1 tsp Sesame oil
1 tsp

1 tsp

Sesame oil
5 cloves Garlic
5 cloves

5 cloves

Garlic minced
½ Onion
½

½

Onion sliced into half moons
¼ Cabbage
¼

¼

Cabbage sliced into half moons
½ Carrot
½

½

Carrot thinly sliced
2 Scallions
2

2

Scallions thinly sliced
1 Green chili
1

1

Green chili thinly sliced
140g Rice
1 cup

140g

Rice
2 tbsp Vegetable oil
2 tbsp

2 tbsp

Vegetable oil
1 tsp Sesame seeds
1 tsp

1 tsp

Sesame seeds
1 tbsp Alfalfa sprouts
1 tbsp

1 tbsp

Alfalfa sprouts

1

Defrost frozen octopus in a colander by running warm water over it for a few minutes. Once soft, clean octopus by massaging with salt. Rinse with warm water.

Coach's tip You will know its ready when small bubbles form on the octopus.

Coach's tip You will know its ready when small bubbles form on the octopus.
2

In a mixing bowl add gochujang, gochugaru, soy sauce, honey, cornstarch, mirin, sesame oil, pepper, and garlic and mix together until smooth. Add the octopus and cover thoroughly, set aside.
3

Slice the onion and cabbage into 1/2" half moon slices, thinly slice the carrots, scallions and green chili.
4

In a small saucepan cook rice in 2 cups500ml of water - bring to a boil, lower the heat and cook with the lid on until rice is soft.
5

On a medium setting, heat the vegetable oil in a large frying pan and cook the onion, cabbage and carrots until soft.
6

Add octopus and sauce to the pan, cook for about 3 minutes. Cooking for too long will make the octopus rubbery!
7

To serve, scoop rice into a bowl, add octopus and vegetables and top with sesame seeds, scallions, chili and alfalfa sprouts.