Chewy & Tender Stir-fried Baby Octopus (Jjukkumi Bokkeum)
Chewy & Tender Stir-fried Baby Octopus (Jjukkumi Bokkeum)
Spicy & Sweet Baby Octopus Stir-fry Using Fresh, Seasonal Jjukkumi – A Guaranteed Hit!
Wow, it’s still alive! Learn how to make a vibrant and healthy stir-fried baby octopus dish using fresh, lively jjukkumi. This dish is perfect for enjoying with a drink. The tender yet chewy texture of the jjukkumi, combined with a fiery sauce made with six spicy Cheongyang peppers and a refreshing bed of blanched bean sprouts, creates an irresistible flavor explosion. It’s a truly delicious combination that will have you coming back for more!
Main Ingredients for Spicy Baby Octopus Stir-fry- 750g fresh baby octopus (jjukkumi)
- 220g bean sprouts
- 6 Cheongyang chili peppers (for spice)
- 2 large green onions (scallions)
- 1 onion
- 50g carrot
- 1 Tbsp salt (for blanching octopus)
- 1 Tbsp cornstarch (for blanching octopus)
- 1 Tbsp water (for blanching octopus)
- 1 Tbsp cornstarch mixed with 1 Tbsp water (slurry for thickening)
Golden Ratio Seasoning Sauce- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp guk-ganjang (soy sauce for soup, or regular soy sauce)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp fruit syrup (e.g., plum syrup)
- 2 Tbsp corn syrup or rice syrup
- 3 Tbsp minced garlic
- 1 thumb-sized piece of ginger, minced
- 1 Tbsp sesame oil
- Generous amount of toasted sesame seeds
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp guk-ganjang (soy sauce for soup, or regular soy sauce)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp fruit syrup (e.g., plum syrup)
- 2 Tbsp corn syrup or rice syrup
- 3 Tbsp minced garlic
- 1 thumb-sized piece of ginger, minced
- 1 Tbsp sesame oil
- Generous amount of toasted sesame seeds
Cooking Instructions
Step 1
Preparing the Baby Octopus: First, turn the head of the baby octopus inside out and carefully remove the innards. Be gentle to avoid bursting the ink sac. Also, remove the tough beak. It’s also a good idea to remove the eyes for a cleaner presentation.
Step 2
Washing with Flour and Salt: Place the cleaned baby octopus in a bowl and generously add flour and a handful of coarse salt. Rub the octopus vigorously with your hands. This process helps to remove any remaining grit, sliminess, and impurities, resulting in a chewier and cleaner texture. It’s a fun step, even for kids!
Step 3
Rinsing Thoroughly: Rinse the baby octopus thoroughly under cold running water. Make sure to remove any remaining mud or debris, especially from the suction cups. This thorough cleaning ensures a delicious final dish.
Step 4
Preparing the Vegetables: Prepare the vegetables according to their type. Slice the carrot thinly on the bias (like half-moons). Cut the green onions diagonally. Slice the Cheongyang chili peppers diagonally to add their spicy flavor. Thickly slice the onion. Finely mince the ginger. Wash the bean sprouts and drain them well.
Step 5
Blanching the Bean Sprouts: Bring a pot of water to a rolling boil and add 1 tablespoon of salt. Add the bean sprouts and blanch them for about 30 seconds to 1 minute, until they are tender-crisp. Immediately drain them and rinse under cold water to stop the cooking and maintain their crunch. Set aside.
Step 6
Blanching the Baby Octopus: Using the same water used for blanching the bean sprouts (or fresh boiling water with 1 Tbsp salt, cornstarch and 1 Tbsp water), add the baby octopus. Blanch for just about 1 to 2 minutes. Overcooking will make them tough, so be quick!
Step 7
Saving the Broth – A Flavor Secret!: The blanched bean sprouts are now rinsed and ready, and the octopus is still warm. Here’s a key tip: do NOT discard the water used to blanch the octopus! This flavorful broth will be added to the sauce later, giving your stir-fry a deeper, richer taste.
Step 8
Creating Chili Oil Base: Heat about 3 tablespoons of cooking oil in a pan over the lowest heat. Add the gochugaru (chili flakes) first and gently toast it to create chili oil. This ensures a smooth, non-bitter flavor. Then, add the minced garlic and stir-fry until fragrant, about 30 seconds.
Step 9
Simmering the Sauce: Pour about 1 cup of the reserved octopus blanching broth into the pan with the garlic and chili oil. Add gochujang, soy sauce, and mirin. Stir well to dissolve the paste and sauces. Let the sauce simmer and thicken slightly over medium-low heat, stirring occasionally to prevent burning.
Step 10
Stir-frying Vegetables (First Round): Add half of the prepared onion, green onions, and carrots to the thickened sauce. Toss them briefly to coat. Then, add the blanched baby octopus. Stir-fry over medium-high heat until the vegetables are slightly softened but still have a slight crunch, and the octopus is well-coated.
Step 11
Adding Spice and Extra Broth: Once the jjukkumi is evenly coated with the sauce, add the sliced Cheongyang chili peppers and continue to stir-fry. If the sauce starts to look too dry or is sticking to the pan, add about 100ml of the reserved octopus broth to keep it moist and prevent burning.
Step 12
Adjusting Thickness: If there’s a bit too much liquid in the stir-fry, gradually add the cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) while stirring continuously. Cook for another minute until the sauce thickens to a glossy consistency. Be sure to stir well to avoid lumps.
Step 13
Finishing Touches: Just before turning off the heat, add the remaining green onions, fruit syrup, and sesame oil. Give everything a quick stir to combine. This adds a final touch of sweetness, aroma, and shine.
Step 14
Laying the Foundation: Spread the blanched bean sprouts evenly on the bottom of your serving plate. This provides a cool, refreshing contrast to the spicy octopus.
Step 15
Plating and Serving: Carefully arrange the delicious stir-fried baby octopus on top of the bean sprouts. Sprinkle generously with toasted sesame seeds for a final garnish. Your mouthwatering Jjukkumi Bokkeum is ready to be enjoyed!
