Tuesday, September 12, 2017

Nakji bokkeum recipes (낙지볶음) typical of Korea

Nakji bokkeum Korea

Nakji bokkeum recipes (낙지볶음) typical of Korea - Asian Food - Until the Joseon Dynasty, a small Octopus Soup, steamed and dried. In the area of the Western sea, especially the Jeolla and Chungcheong, Octopus is important offerings. Nakji bokkeum-is a very spicy Octopus cuisine. It was introduced by a restaurant owner on the eve of the year of 1961 and became a popular food so many restaurants in NUM. Mugyodong, Seoul sells it. The surrounding area is renowned as a way of eventually selling Nakji bokkeum-.

How to make Nakji bokkeum (낙지볶음) Materials

  • 2 small Octopus tail
  • 1 tbsp salt


  • 1 piece of onion
  • 5 tbsp finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 2 tbsp granulated sugar
  • 5 tbsp red chilli powder
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp wine
  • 1 tbsp cooking oil
  • 1 tsp pepper
  • 80 g thin noodles
  • 1/2 tbsp sesame seeds

How to make Nakji bokkeum (낙지볶음)

  1. Wash the Octopus by means of rubbing salt usage;
  2. Cut the legs Octopus with a size of 5 cm and remove the internal organs of the head and then cut off the head with the size of the width of 1 cm. Internal organs;
  3. Boil the noodles in boiling water and then cold water with bilasa blind roll, each as much as 5 g;
  4. Onion halved and cut large;
  5. Make the dressing by mixing all dressing ingredients;
  6. Heat a frying pan with the oil and then FRY the onion over high heat for 1 minute. Pour the sauce then sauteed;
  7. Enter the Octopus and FRY in 1 ~ 2 minutes while whisking;
  8. Place the fried octopus and mi in pring then Sprinkle sesame seeds with enough.

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