Nakji-bokkeum[1] (Korean: 낙지볶음) or stir-fried octopus[1] is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s.

There are several competing claims to be the creator of the dish which is sometimes referred to as "Mugyo-dong nakji bokkeum" after the neighborhood in which it was developed in the early 1960s.

The octopus and vegetables are mixed with a marinade made with gochujang (red pepper paste), gochugaru chili flakes, soy sauce, garlic, salt, rice vinegar, and sugar.

Nakji bokkeum, and other Korean dishes featuring octopus, are traditionally believed to be good for stamina, strength, and mental acumen.

Nakji bokkeum is commonly served atop a bed of steamed rice and/or bean sprouts and topped with sesame seeds.