I was introduced to this Nakji Bokkeum place in Myeong-dong in a narrow alley. I’ve been disappointed many times by this fiery octopus dish in restaurants because plates turn out to be all heat and no depth of flavor.
¼ cup plus 2 Tbsp. Gochujang (Korean Red Pepper Paste)
1 handful Octopus or Squid, cleaned and cut into bite size pieces
Dash of Salt & Pepper
1 Tbsp. Sugar
1 tsp. Garlic, minced
1 tsp. Ginger, minced
1 handful Onions, shaved
A few Leek slices
1 tsp. Sesame Seeds
3 Tbsp. Gochugaru (Korean Chillie Powder)
• Add the octopus or squid. Throw in a dash of salt and pepper. Stir.
• Add sugar. Stir.
• Add garlic, ginger and 2 Tbsp. gochujang. Stir.
• Add onions, leeks and sesame seeds. Stir.
• Add gochugaru. Stir until it seems like the onions melt into the sauce.
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