Korean
Korean - Seafood
Nakji Bokkeum
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500 g small octopus (nakji), cleaned
- • 1 onion, sliced
- • 3 tbsp gochugaru
- • 1 tbsp gochujang
- • 3 tbsp soy sauce
- • 1 tbsp sugar or corn syrup
- • 4 cloves garlic and 1 tsp ginger, minced
- • 2 tbsp vegetable oil
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Cut off the eyes and beaks, remove the ink sacs, rub with flour or coarse salt, rinse, and cut into bite-size pieces.
2
Phase 2
Mix the gochugaru, gochujang, soy sauce, sugar, garlic, and ginger into a paste.
3
Phase 3
Heat the oil in a wok over the highest flame and stir-fry the nakji 2-3 minutes until it curls and firms.
4
Phase 4
Add the onion and the sauce and toss hard 3 minutes so the red sauce clings and caramelizes.
5
Phase 5
Add the spring onions, toss once, and serve immediately with rice or in a hot stone bowl.