Spicy and Sweet Stir-fried Baby Octopus (Jukkumi Bokkeum) – Delicious Homemade Recipe!
Spring Delicacy, Jukkumi Bokkeum: From Fresh Baby Octopus Prep to Delicious Seasoning Secrets!
This recipe features delicious stir-fried baby octopus, made with a spicy and sweet sauce, using fresh baby octopus that’s in season during spring. The chewy texture and savory sauce will whet your appetite, making it perfect as a side dish for rice or a delightful appetizer with drinks. We’ll guide you through every step, from preparing the baby octopus and the golden ratio for the sauce to the stir-frying process. Don’t miss out on our tip for stir-frying rice at the end!
Main Ingredients
- 500g fresh baby octopus
- 1 onion
- 1/2 large green onion (or to taste)
- 1/2 cup coarse salt
- 1 tbsp vinegar
Spicy & Sweet Sauce Ingredients
- 3 tbsp gochugaru (Korean chili flakes)
- 3 tbsp cheongju (rice wine) or mirin
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp sugar
- 1 tbsp minced garlic
- 0.5 tbsp soy sauce
- 0.5 tbsp starch (cornstarch or potato starch)
- 0.5 tbsp sesame oil
- Pinch of black pepper
- 3 tbsp gochugaru (Korean chili flakes)
- 3 tbsp cheongju (rice wine) or mirin
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp sugar
- 1 tbsp minced garlic
- 0.5 tbsp soy sauce
- 0.5 tbsp starch (cornstarch or potato starch)
- 0.5 tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start with preparing the baby octopus. Locate where the head and tentacles connect. Make a lengthwise slit on the head, then turn it inside out to remove the inner guts and beak. Rinse under running water to ensure it’s thoroughly cleaned inside.
Step 2
Baby octopus has beaks that contribute to its chewy texture. Press firmly with your fingertips in the center of the tentacles to pop out the beaks. Removing the beaks will result in a more tender bite.
Step 3
Now, let’s enhance the chewy texture and remove any impurities. Place the cleaned baby octopus in a bowl and add about 1/2 cup of coarse salt. Rub the surface of the octopus vigorously with your hands, as if you’re washing it. Continue rubbing thoroughly for about 3-4 minutes.
Step 4
You might see a white foam appearing as you rub with salt. This is just a thin membrane or impurities attached to the surface of the octopus, so don’t worry at all. It might look like soap foam, but it’s part of the cleaning process that washes away.
Step 5
Rinse the baby octopus with cold water 2-3 times until no more foam appears. Now, we’ll briefly blanch it in hot water. Fill a pot generously with water and bring it to a boil with 1 tablespoon of vinegar added. Vinegar helps to tenderize the octopus and reduce any fishy smell.
Step 6
Once the water is boiling rapidly, add the prepared baby octopus. Blanch it just until the tentacles curl slightly and they become plump, about 30 seconds to 1 minute. Be careful not to overcook, as it can become tough. Immediately rinse the blanched octopus in cold water to stop the cooking, then cut it into bite-sized pieces of 2-3 segments.
Step 7
Let’s make the delicious sauce for the stir-fry! In a small bowl, combine 3 tbsp gochugaru, 3 tbsp cheongju (or mirin), 2 tbsp gochujang, 2 tbsp sugar, 1 tbsp minced garlic, 0.5 tbsp soy sauce, 0.5 tbsp starch, 0.5 tbsp sesame oil, and a pinch of black pepper. Mix well with a spoon until smooth and no lumps remain. Properly blending the sauce is key.
Step 8
Pour the delicious sauce over the prepared baby octopus and mix gently with your hands, ensuring the sauce coats every piece evenly. Marinating the octopus like this allows the flavors to penetrate deeply. Cover with plastic wrap and let it marinate in the refrigerator for about 30 minutes.
Step 9
While the octopus is marinating, prepare the vegetables. Slice the green onion diagonally into bite-sized pieces. Cut the onion into thick strips; when stir-fried, they will release their sweetness and add a nice texture.
Step 10
Now for the stir-frying! Heat a lightly oiled pan over medium heat. Add the sliced onion first and stir-fry until it becomes translucent and releases its sweetness.
Step 11
Once the onion is softened, add the marinated baby octopus to the pan and stir-fry together. It’s best to stir-fry over high heat to keep the octopus tender and maintain its delicious texture. Be mindful of the sauce burning.
Step 12
When the onion and octopus are well coated with the sauce and the octopus has taken on a appetizing color, add the sliced green onion. Stir everything together and cook for just a little longer. The fresh aroma of the green onion will enhance the flavor.
Step 13
Finally, transfer the stir-fried baby octopus to a serving plate and sprinkle with sesame seeds for a perfect finish! The sesame seeds add a nutty aroma and make the dish look even more appealing.
Step 14
Your spicy and sweet stir-fried baby octopus is ready, boasting a wonderfully chewy texture that will make your taste buds sing! Just looking at it is enough to make your mouth water, isn’t it?
Step 15
This delicious dish is a fantastic side that will have you finishing a bowl of rice in no time. Its spicy kick is perfect for relieving stress, making it an excellent accompaniment to drinks! If you have any leftover sauce, try stir-frying some rice in it for a delightful treat. Finishing with fried rice makes the meal even more satisfying.
Step 16
Baby octopus is known to be rich in taurine, which is excellent for combating fatigue. During the spring season when you might feel a bit sluggish, enjoy this delicious jukkumi bokkeum to energize your day! Embrace the essence of spring, boost your appetite, and take care of your health 🙂
