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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
Seasoning
- 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)
- Wash the Octopus by means of rubbing salt usage;
- 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;
- Boil the noodles in boiling water and then cold water with bilasa blind roll, each as much as 5 g;
- Onion halved and cut large;
- Make the dressing by mixing all dressing ingredients;
- Heat a frying pan with the oil and then FRY the onion over high heat for 1 minute. Pour the sauce then sauteed;
- Enter the Octopus and FRY in 1 ~ 2 minutes while whisking;
- Place the fried octopus and mi in pring then Sprinkle sesame seeds with enough.
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