Spicy and Sweet Stir-fried Baby Octopus (Jjukkumi Bokkeum)
Spicy and Sweet Stir-fried Baby Octopus (Jjukkumi Bokkeum)
A Perfect Dinner Menu Recommendation: How to Make Jjukkumi Bokkeum That Rivals Your Favorite Restaurant
After a simple breakfast and a delightful lunch with friends, you might find yourself pondering what to make for dinner. If you’re looking for a special meal at home but can’t quite decide, a visit to the market often sparks inspiration! Today, I stumbled upon incredibly fresh and roe-filled baby octopuses, prompting me to create this delicious dish. The combination of seasonal baby octopus and crisp bean sprouts results in a wonderfully spicy and sweet stir-fry. Whether you’re craving something to lift your spirits, de-stress, or celebrate a special occasion, this Jjukkumi Bokkeum is always a hit! Join me as I reveal my secret recipe for making this restaurant-quality dish right in your own kitchen. Get ready for a delightful texture of chewy octopus, crunchy vegetables, and an irresistible sauce that will elevate your dining experience.
Main Ingredients- 10 fresh baby octopuses
- 2 handfuls of fresh bean sprouts
- 1 medium onion
- 1/2 small zucchini
- 1/3 medium carrot
- 1/2 stalk of green onion (scallion)
- 1 hot pepper (optional, for extra spice)
- 1 red bell pepper (for color)
Spicy and Sweet Jjukkumi Bokkeum Sauce- 5 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tbsp Plum Extract (Maesil Extract)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligodang)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
- 5 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tbsp Plum Extract (Maesil Extract)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligodang)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
Cooking Instructions
Step 1
Prepare the Baby Octopus: In a bowl, combine the baby octopuses with 1/2 cup of flour and 1 tablespoon of coarse sea salt. Gently rub and massage the octopus until a slight foam appears. This process helps to remove any sliminess and impurities. Rinse thoroughly under cold running water. To clean, invert the head by pulling from the body and remove the innards. Also, remove the eyes from between the tentacles and the beak from the center of the tentacles for a clean preparation.
Step 2
Blanch the Baby Octopus: Bring a pot of water to a rolling boil and add 1/2 tablespoon of salt. Carefully add the cleaned baby octopus and blanch for just 30 seconds to 1 minute. Avoid overcooking, as this can make them tough. Blanching briefly helps to firm up the texture and remove any remaining residue.
Step 3
Rinse and Drain: Immediately rinse the blanched baby octopus under cold running water to stop the cooking process and cool them down. Pat them completely dry with paper towels. Ensuring they are dry is crucial for preventing excess moisture when stir-frying and allowing the sauce to adhere better.
Step 4
Wash the Bean Sprouts: Rinse the bean sprouts thoroughly under cold running water, gently agitating them to remove any dirt or debris. Trim off any damaged or brown ends.
Step 5
Blanch the Bean Sprouts: In a pot, bring water to a boil with 1/2 tablespoon of salt. Add the washed bean sprouts and blanch for about 1 minute. They should be slightly tender but still retain their crispness. Overcooking will make them soggy.
Step 6
Season the Bean Sprouts: Drain the blanched bean sprouts completely and place them in a bowl. Lightly season with a pinch of salt and 1/2 tablespoon of sesame oil. Gently toss to coat. This adds a subtle savory flavor and aroma to the sprouts.
Step 7
Slice Harder Vegetables: Wash and peel the carrot and zucchini. Slice them into approximately 1.3 cm (about 1/2 inch) thick half-moon shapes or bite-sized pieces. Slicing them not too thin prevents them from becoming mushy during cooking.
Step 8
Slice Softer Vegetables and Aromatics: Slice the onion into about 1 cm (about 3/8 inch) thick pieces. Cut the green onion and chili peppers (both hot and red bell pepper) diagonally into similar thicknesses. Slicing on the bias creates more surface area for the sauce to cling to and also looks appealing.
Step 9
Prepare Sauce and Start Stir-frying: In a small bowl, whisk together all the sauce ingredients until well combined. Heat 2 tablespoons of cooking oil in a wide pan over medium heat. Add the sliced onions and stir-fry until they become translucent and fragrant. Sautéing onions first brings out their natural sweetness and enhances the overall flavor.
Step 10
Stir-fry the Vegetables: Once the onions are translucent, add the sliced carrots and zucchini to the pan. Continue to stir-fry over medium heat until the vegetables are about halfway cooked. Make sure they don’t burn.
Step 11
Add Baby Octopus and Sauce: When the carrots and zucchini are slightly tender (about halfway cooked), add the prepared and blanched baby octopus to the pan. Pour in the prepared sauce mixture. Turn the heat up to high and stir-fry quickly to coat the octopus and vegetables evenly, allowing the flavors to meld.
Step 12
Add Aromatics and Finish: Once the baby octopus and vegetables are cooked through and well-coated with the sauce, add the sliced green onions, hot peppers, and red bell pepper. Stir-fry for just another minute. Cooking on high heat briefly ensures the vegetables remain crisp and don’t release too much water.
Step 13
Serve and Enjoy: Turn off the heat. Sprinkle toasted sesame seeds generously over the dish for a final touch. Your delicious Spicy and Sweet Stir-fried Baby Octopus is ready! Serve hot with steamed rice, perfect for mixing in, or enjoy it as a wrap with fresh lettuce leaves. This dish makes for a wonderfully satisfying and flavorful meal for the whole family.
