Nakji Bokum is a very spicy octopus dish enjoyed by many Koreans.  Octopus tentacles are cut into bite-sized pieces then pan stir-fried with spicy kochujang (red chilli pepper paste) along with kochukaru (red chili pepper flakes), sesame oil, red/green chili peppers, green onions, carrots and onions. Different variation of this dish does exist as the octopus can be substituted with squid for less chewy texture and taste.  Non-Koreans may find this dish too spicy even diluted with rice that accompanies this dish.

Mixture of nakji bokum and white rice is common to make nakji bokum bop which is a dish known as octopus mixed rice.

• 1 lb octopus (squid can be used as a substitute)
• ½ onion, sliced to make o-rings
• 2 green onions, sliced on the bias
• ¼ carrot, slice thinly
• 2 red or green chili peppers (jalapenos can be used as a substitute), sliced on the bias

• 4 shiitake mushrooms, quartered (optional)
• 2½ tbsp kochujang (red chili pepper paste)
• 2 tbsp kochukaru (red chili pepper flakes)
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 2 tbsp minced garlic

1. Wash and rinse octopus, cut the legs into 2"-3" lengths, open head and take out inside, quarter the head. Drain well.
2. Prepare and mix all ingredients for sauce.
3. Combine final sauce with octopus and marinate for 10 minutes.
4. Heat pan on a medium high heat, cook for 8-10 minutes or until done.