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Picture of Nakji Bokkeum (Korean Style Octopus in Spicy Sweet Sauce)
caribbean korean snack lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1271 kcal 64 %
  • Fat 24 g 37 %
  • Saturated 4 g 21 %
  • Carbs 104 g 35 %
  • Fiber 18 g 71 %
  • Protein 149 g 299 %
  • Cholesterol 435 mg 145 %
  • Sodium 4106 mg 171 %
  • Calcium 713 mg 71 %
  • Magnesium 385 mg 92 %
  • Potassium 4914 mg 105 %
  • Iron 52 mg 288 %
  • Zinc 18 mg 162 %
  • Phosphorus 2001 mg 286 %
  • Vitamin A 2007 µg 223 %
  • Vitamin C 276 mg 306 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 1 mg 59 %
  • Niacin (B3) 23 mg 145 %
  • Vitamin B6 5 mg 366 %
  • Folate equivalent (total) 283 µg 71 %
  • Vitamin B12 181 µg 7561 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 15 mg 97 %
  • Vitamin K 88 µg 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Nakji Bokkeum (Korean Style Octopus in Spicy Sweet Sauce)

Ingredients

  • For the sauce
  • 2 tablespoons Korean red pepper paste (gochujang)
  • 2 tablespoons rice wine
  • 2.5 teaspoons brown sugar
  • 2 teaspoons soy sauce
  • 1 dash black pepper
  • For the stir fry
  • 2 teaspoons Korean red pepper flakes (gochugaru)
  • 1.5 teaspoons sesame oil
  • 2 cups white or yellow onion, cut into 1/2" pieces
  • 1.5 cups carrots, cut into 1/2" pieces
  • 2 Asian green long peppers, deseeded and cut into 1/2" pieces
  • 6 cloves of garlic, minced
  • 2 pounds octopus (fresh or frozen), cut into 1" pieces
  • 1 stalk of scallion, cut into small pieces, for garnish
  • 1 teaspoon grapeseed oil (or some other oil good for high heat cooking)

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