Nakji Ma-eul: Octopus Village
Nakji bokkeum is a delicious Korean octopus dish made up of sliced octopus, veges and gochujang (Korean red pepper paste). When I was young my mom used to make this dish loaded with onions, carrots, green onion, garlic, red pepper, and squash. So fricking delicious with a major strike of spiciness that really locks into your taste buds.
At Nakji Ma-eul, they included the regular grouping of vegetable with the addition of cabbage, bean sprouts and vermicelli noodles. I wasn't too into the noodles because they easily got welded to the bottom of the hot pan. We got "bo-tong" spiciness, which means average. One of my friends who had gone there before and ordered "spicy" got a lil lickin from the pepper seasoning. "Bo-tong" spiciness was perfect for me, although a lil bit spicy for the others in my party.
The nakji bokkeum is brought out in a large pan that is placed over a burner in the middle of the table. It cooks up pretty quickly, then it's time to dive in with our chopsticks. With the leftover veges scraps and drippings bokkeumbap (fried rice) is made. So frickin good! Making fried rice with leftover scraps and drippings practically from anything, kalbi, stewed monkfish, and this spicy octopus, is heavenly. The dripping and the rice gets nutty and it browns up and the spiciness starts to penetrate the starch.
Nakji Ma-eul: Our Secret Recipe
Beverly & Hobart