Saturday, March 27, 2010

Nakji Bokeum (Korean Spicy Octopus)


1 Lb octopus, cut legs into 2 inch strips and head cleaned and cut into strips
1 small onion, sliced thinly
3 scallions, sliced diagonally and into 2 inch length
1 small carrots, julienned
2 green chili pepper, sliced thinly and diagonally
4 shitake mushrooms, sliced

3 Tbsp Kochujang ( Korean red chili paste)
2 Tbsp kochukaru ( korean red chili flakes)
1 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp sesame oil
4 cloves garlic, minced

1. mix ingredients for sauce.
2. add the rest of the ingredients, mix well.
3. marinate for 10 minutes.
4. heat pan on medium high heat*** and cook marinated octopus mixture for about 8 minutes or until done.

*** too high a heat would burn the dish
*** too low heat would make the dish soggy

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