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 it into sandwiches, but plans shifted. Instead, I recipe-tested it with baby octopus, aka octopus minor. That heirloom pepper, with its natural sweetness, balanced the heat of Korean red pepper flakes beautifully.


Typically found in the waters surrounding Eastern China, Japan, and the Korean Peninsula, baby octopus are known for their petite bodies and long arms. They are readily available at Korean grocery stores, either fresh at the seafood counter or cleaned and frozen. Served over black rice, this makes for a quick-fire meal with just enough drama.

INGREDIENTS
[two servings with cooked black rice]
eight ounces of baby octopus, aka octopus minor, cleaned and cut
two garlic cloves, sliced
one red heirloom bell pepper, roughly sliced
one tablespoon of ginger, finely minced
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, combine the sliced garlic, minced ginger, mint, and basil with the Korean red pepper flakes, brown sugar, tamari, and sesame oil. Add the prepared baby octopus and red bell pepper. Toss to coat evenly, cover, and refrigerate for at least two hours.

Heat a non-stick wok over high heat. Add the marinated octopus and peppers in a single layer and stir-fry rapidly for three to four minutes, until the octopus is just cooked through and tender. Avoid overcrowding the wok so the octopus sears rather than steams.

Serve immediately over cooked black rice. Enjoy.

Craving some heat? Let these recipes satisfy your craving. 

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