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Okay, so we had this at the Light House in Annandale many times and they opened one in Centreville. One of our favorite dishes there besides the Tofu Soup is the octopus stir fry – Korean Style…

Found this recipe at Fishinnards.com. And because we had most of the ingredients at home we decided to go ahead and make it.

It came out pretty good…

Nakji Bokkum (octopus stir fry)

4 T Gochujang (hot bean paste)
2 tsp. Soy sauce
1 T sugar
1 T sesame oil (dark)
2 tsp. lightly crushed roasted sesame seeds
2 T chopped garlic
1” piece of fresh ginger crushed to a paste or finely chopped
3 small octopus
1 medium onion cut in half and coarsely sliced lengthwise
4-5 green chilies cut in half (seeded if you want)
1 bunch of white noodles (Japanese kind) cooked according to package directions (optional)
2 T oil

If frozen, defrost octopus and rinse well. Cut tentacles into 1” pieces. Rub pieces with a handful of course salt (vigorously). Rinse well at least 3 times. Mix together the gochujang, soy sauce, sugar, sesame oil, sesame seeds, 1 T of the garlic, and the ginger and mix the resulting sauce with the octopus pieces. Heat wok and add oil (or heat oil in frying pan) and add remaining garlic when very hot. Let the garlic brown and then add the octopus and sauce. Fry for a couple minutes and then add the onions and green chilies. Fry a couple minutes more and then put in a dish. Fold the noodles into nests and add to the dish if desired.

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