Name: タコのピリ辛炒め（ナキジボックム：낙지볶음 (Spicy stir-fried octopus (Nakji-bokkeum: 낙지볶음))
Uploaded: 2021-01-14T10:05:20.000Z
Duration: 13 min 43 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

These are 2 packages, I'm going to use only one package but I wanted to show you what they look like.

This is octopus, today we are going to make spicy stir-fried octopus.

Koreans love love love nakji-bokkeum, especially me. (laughs)

In your local Korean grocery store, check out the frozen section.

Easily you will be able to find frozen octopus. Nakji.

Two years ago maybe, I posted an octopus recipe.

I was traveling in France. I bought a huge octopus.

Today is also octopus, but this is a *small* octopus.

"What? Koreans are eating -- how many kinds of octopus do they eat??"

There are tons of different kinds of octopus.

The other one is jukkumi, I will post a jukkumi recipe someday.

Either one, this one is one and a half pounds, and one and a half pounds...

This was frozen. But last night I transferred to my refrigerator.

And then now it's just a little thawed out.

So this is the head. Inside the head are the intestines.

So my second one, second nakji, let's do.

Really really massage. While you are giving it a massage all the flesh is going to be tenderized.

This is my hot water, because it's too cold.

Maybe you guys might think: "Maangchi, why don't you wait until it's totally, fully thawed?"

These suckers, all dirty stuff should come out.

If I don't blanch this nakji, when I stir-fry with salty seasonings

Later when the water comes out it's not going to be a pretty and delicious looking nakji-bokkeum.

When I cook this, it's going to be shrunk.

Just simple: green onion, this is a large green onion called dae-pa.

I will use one large dae-pa, and one small sized onion. This is around half cup sized.

Garlic. We need lots of garlic, 7 large garlic cloves.

And this is a spicy Korean green chili pepper.

From a Korean store, or you guys can use a jalepeno.

Today I used a small pan and then made really nice fluffy rice.

And also I like to eat some burnt rice,  burnt, scorched nurungi.

When I was in university, a long time ago in Korea,

There was a district really famous for nakji-bokkeum.

Now that place is all gone and it was called mugyo-dong nakji.

And a couple of years ago I visited Korea and I found a famous place for nakji.

I talked to the owner. I wanted to get some hint.

"Oh, you guys probably use frozen octopus."

He said: "Yes, it has to be frozen octopus!" That's what he said.

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タコのピリ辛炒め（ナキジボックム：낙지볶음 (Spicy stir-fried octopus (Nakji-bokkeum: 낙지볶음))

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grocery

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fluffy