Fire Nakji and Red Bell Pepper

On my last trip to the Hollywood Farmers Market, I picked up a gorgeous organic heirloom red bell pepper. I had planned to slice and add them to sandwiches but changed plans to recipe test with nakji. And, that heirloom red bell pepper masterfully balanced the heat of Korean red pepper flakes with its sweetness.

Typically found in the sea that surrounds Eastern China, Japan, and the Korean Peninsula, Nakji is Korean for octopus minor. Known for their small bodies and long arms, you can easily find these in Korean grocery stores on fresh seafood counters or cleaned in frozen sections. Served with black rice, it makes a delicious quick-fire meal! 

INGREDIENTS

for two servings with cooked black rice

eight ounces of octopus minor {aka: nakji}, cleaned and cut

two garlic cloves, sliced

one red heirloom bell pepper, roughly sliced

a quarter cup of ginger, diced

one twig of mint, roughly cut

four basil leaves, sliced

one tablespoon of Korean red pepper flakes

two tablespoons of brown sugar

a half tablespoon of tamari

one tablespoon of sesame oil

In a bowl, mix prepared garlic cloves, ginger, mint, and basil leaves with Korean red pepper flakes, brown sugar, tamari, and sesame oil. Add prepared octopus minor and red bell pepper. Cover and refrigerate for at least 2 hours.

Heat a non-stick wok over high heat and add marinated octopus minor. Rapidly stir for 3 to 5 minutes until the octopus minor is cooked. Plate it with cooked black rice and serve. Enjoy!