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  • Hi everybody!

  • Did you wait for me?

  • To post a delicious recipe?

  • Today let's make something spicy.

  • Here you go! (laughs)

  • These are 2 packages, I'm going to use only one package but I wanted to show you what they look like.

  • This is octopus, today we are going to make spicy stir-fried octopus.

  • In Korean, nakji-bokkeum.

  • Koreans love love love nakji-bokkeum, especially me. (laughs)

  • In your local Korean grocery store, check out the frozen section.

  • Easily you will be able to find frozen octopus. Nakji.

  • Two years ago maybe, I posted an octopus recipe.

  • I was traveling in France. I bought a huge octopus.

  • Probably you guys remember this.

  • Today is also octopus, but this is a *small* octopus.

  • "What? Koreans are eating -- how many kinds of octopus do they eat??"

  • There are tons of different kinds of octopus.

  • Even some octopus are poisonous!

  • But Koreans eat 3 kinds of octopus.

  • Muneo - muneo is a big, large octopus.

  • And then today is nakji.

  • The other one is jukkumi, I will post a jukkumi recipe someday.

  • And then, let's do!

  • Either one, this one is one and a half pounds, and one and a half pounds...

  • So I will just use this guy

  • This was frozen. But last night I transferred to my refrigerator.

  • And then now it's just a little thawed out.

  • Look at that! Large, 2 large nakji.

  • Laying down!

  • So this is the head. Inside the head are the intestines.

  • Cut like this...

  • And take it out easily.

  • I just cut it in half like this.

  • And mouth is here.

  • Take it out.

  • So my second one, second nakji, let's do.

  • And open...

  • Around here...

  • Put it here...

  • And easily I can clean up.

  • And now you need to tenderize.

  • I use salt or flour.

  • Just wheat flour.

  • Really really massage. While you are giving it a massage all the flesh is going to be tenderized.

  • So very important!

  • I use flour.

  • Wheat flour, about 2 tablespoons.

  • And then massage!

  • This is my hot water, because it's too cold.

  • Sometimes I will dip my hands here.

  • Maybe you guys might think: "Maangchi, why don't you wait until it's totally, fully thawed?"

  • Yeah, I cannot wait, that's the problem!

  • These suckers, all dirty stuff should come out.

  • And also tenderized.

  • Ok I think it's good.

  • Let's wash!

  • Now very soft.

  • Let's blanch.

  • From now, 10 times: 1, 2, 3, 4, 5...

  • 6, 7, 8, 9, 10!

  • 10 seconds.

  • If I don't blanch this nakji, when I stir-fry with salty seasonings

  • Later when the water comes out it's not going to be a pretty and delicious looking nakji-bokkeum.

  • And also it's a little cooked.

  • For 2 reasons I have to blanch.

  • Heavy, heavy!

  • Let's cut this into bite sized pieces.

  • And you can split this way.

  • Around 2 and a half or 3 inches long.

  • When I cook this, it's going to be shrunk.

  • Ok now we are going to make seasonings.

  • Just simple: green onion, this is a large green onion called dae-pa.

  • I will use this one large green onion.

  • Or you guys can use small green onions.

  • Maybe 3 or 4 green onions.

  • I will use one large dae-pa, and one small sized onion. This is around half cup sized.

  • Garlic. We need lots of garlic, 7 large garlic cloves.

  • And around 2 teaspoons ginger.

  • And this is a spicy Korean green chili pepper.

  • From a Korean store, or you guys can use a jalepeno.

  • My rice is done.

  • Today I used a small pan and then made really nice fluffy rice.

  • And also I like to eat some burnt rice, burnt, scorched nurungi.

  • Fluff the rice like this.

  • Then let's prepare seasoning.

  • Let's start with garlic.

  • 7 garlic cloves.

  • Ginger.

  • When I was in university, a long time ago in Korea,

  • There was a district really famous for nakji-bokkeum.

  • Best of best taste.

  • I used to go there often.

  • Now that place is all gone and it was called mugyo-dong nakji.

  • Mugyo-dong is the name of the district.

  • And a couple of years ago I visited Korea and I found a famous place for nakji.

  • Because I love love nakji-bokkeum.

  • I talked to the owner. I wanted to get some hint.

  • "Oh, you guys probably use frozen octopus."

  • He said: "Yes, it has to be frozen octopus!" That's what he said.

  • Of course I ordered nakji-bokkeum.

  • That was really tasty and spicy spicy.

  • But I saw that it was different from the najki-bokkeum that I used to eat a long time ago in my university period.

  • Because that nakji-bokkeum used a lot of green onion.

  • These days, it's changed. It looks all red.

  • And I really love it, actually.

  • So when I came home I really wanted to develop this recipe.

  • Garlic and ginger

  • Done. This is green chili pepper.

  • This is really spicy green chili pepper.

  • These seeds are brown.

  • I'd like to get rid of this part...

  • And just chop it up.

  • Onion. I like the onion also in little chunks.

  • But I don't want the slices to really stand out.

  • I want to cut into small cubes.

  • And this green onion. Green onion, too.

  • Chop this way.

  • Let's make some spicy seasoning.

  • I will use 1/4 cup hot pepper flakes.

  • Soy sauce, 3 tablespoons.

  • And sugar. 1 tablespoon.

  • 1 tablespoon potato starch, we need.

  • 1/4 cup rice syrup.

  • And then mix.

  • So we just make really gooey stuff.

  • Freshly ground black pepper.

  • Around half a teaspoon.

  • Ok, my rice is done.

  • So now, let's cook!

  • So what I'm going to do is, when my pan is hot,

  • I'll add oil, this is vegetable oil.

  • And then all this - green onion, onion, garlic, ginger, and I'll put it here.

  • And then I'll stir-fry until the garlic is a little crispy.

  • And then, this seasoning and nakji - this octopus - together.

  • That's it! And then be ready to eat!

  • One... two - about 2 tablespoons vegetable oil. 2 or 3 tablespoons.

  • Now this smells so good!

  • This house is full of good smell!

  • Even I didn't add octopus yet!

  • You see? My garlic is a little light brown.

  • Crispy.

  • That's great! And also onion is translucent.

  • Ok, now...

  • Put this nakji.

  • And then stir.

  • it looks so good, doesn't it?

  • Because this octopus is already blanched.

  • So we don't have to cook long.

  • If you cook for a long time, it's going to be tough.

  • I just cooked only 2 or 3 minutes.

  • You can choose the thickest guy, and with this wooden skewer.

  • Like this. Done!

  • Turn off. And then sesame oil!

  • One teaspoon sesame oil.

  • Yummy! Look at this!

  • That's it!

  • This is my ssamjang, and this is a Kirby cucumber.

  • These days very very crunchy.

  • I kept this in the refrigerator, very refreshing and crispy looking.

  • I will bring my rice!

  • Without rice I cannot imagine nakji-bokkeum.

  • Because rice and nakji-bokkeum really go well together, you know? (laughs)

  • My rice...

  • Mmm!

  • Mm! Delicious.

  • And then another way eating is, rice.

  • Rice this amount.

  • And scoop this. This is the way you guys are eating together.

  • Then, mix.

  • Mm! (laughs)

  • So delicious I keep eating! Mm.

  • I just added green chili pepper, really spicy.

  • If you guys can't eat too much spicy food just skip it.

  • (crunching) Mmm. Mm! (laughs)

  • So I'll just go back to my nakji-bokkeum I'm going to finish my meal.

  • Kore