Until the Joseon era, small octopi were usually just steamed or dried. Dried ones were soaked in water and cooked in soup. In particular, dried small octopus was a must-have dish prepared for ancestral rites in Chungcheong Province, the western coast region, and Jeolla Province. Hot and spicy nakji-bokkeum, stir-fried small octopus with red pepper powder, gained popularity when a restaurant in Mugyo-dong, Seoul, served the new dish in 1961. Nearby eateries followed suit and began to serve the same menu item. That’s how the alley came to be lined with restaurants specializing in nakji-bokkeum. The dish became the common menu item that locals enjoy so much today.

Main Ingredients :
(Serves 2)
2 octopi (1 tbsp salt), 1 onion

Spices :
Seasoning sauce spices: 5 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp sugar, 5 tbsp chili powder, 1/2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp refined rice wine, 1 tbsp cooking oil, 1 tsp ground pepper
Others: 80 g thin plain noodles, 1/2 tbsp whole sesame seeds



☑ Slice small octopi into relatively large pieces because they will shrink while cooking.
☑ Do not blanch the fresh small octopi before stir-frying to preserve the original unique flavor.
☑ In order to have nicely-cooked thin noodles, add cold water when the boiling water is about to overflow. Repeat the process 5-6 times.
☑ Prepare the seasoning sauce beforehand. Refrigerating for about one day will ripen the sauce and the result will be tastier.
☑ Having milk with nakji-bokkeum will help alleviate the spiciness.


Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class