Spicy and Sweet Stir-Fried Baby Octopus (Jukkumi Bokkeum)
In-Season Baby Octopus: A Perfectly Chewy and Delicious Stir-Fry Recipe
This dish features baby octopus, which is in season right now, offering a delightful chewy texture that pairs wonderfully with its savory and spicy sauce. It’s so delicious that my son finished a whole bowl of rice by mixing it with the sauce! It’s also perfect for entertaining guests or as a delightful side for drinks. (A heads-up for those on a diet: proceed with caution! 😉)
Main Ingredients
- 900g fresh baby octopus
- 1 medium onion
- 1 leek (white parts primarily)
- 2 Tbsp all-purpose flour (for cleaning octopus)
- A pinch of coarse salt (for blanching octopus)
Spicy & Sweet Sauce
- 3 Tbsp spicy chili powder (gochugaru)
- 2 Tbsp red chili paste (gochujang)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like mirin)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp anchovy sauce (chamchi-aek) or fish sauce
- 2 tsp sugar
- A pinch of black pepper
- 3 Tbsp spicy chili powder (gochugaru)
- 2 Tbsp red chili paste (gochujang)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like mirin)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp anchovy sauce (chamchi-aek) or fish sauce
- 2 tsp sugar
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the special sauce for a delicious stir-fry. In a bowl, combine the chili powder, gochujang, minced garlic, cooking wine, plum extract, sesame oil, soy sauce, corn syrup, anchovy sauce, sugar, and pepper. Stir well until the sugar dissolves completely. It’s important to mix the sauce thoroughly for the best flavor.
Step 2
Now, let’s prepare the vegetables. Slice the leek diagonally into approximately 1 cm thick pieces. Peel the onion, then slice it into strips about 0.5 cm thick.
Step 3
Clean the baby octopus thoroughly to avoid any fishy taste. Cut off the head section where it connects to the body. Carefully turn the head inside out to remove the innards, eyes, and beak completely. You can leave the roe or ink sacs if present.
Step 4
To remove any impurities and slime from the octopus surface, add 2 tablespoons of flour and knead it thoroughly, almost like washing laundry. Rinse it well under cold running water afterward to ensure it’s clean.
Step 5
Now, we’ll lightly blanch the octopus. In a pot, add enough water to cover the octopus and bring it to a boil over high heat. Once the water is boiling vigorously, add a pinch of coarse salt, then add the prepared baby octopus. Blanch for just 1 to 2 minutes. Be careful not to overcook, as it can become tough.
Step 6
Immediately remove the blanched octopus from the hot water and rinse it under cold running water to stop the cooking process and cool it down. This step helps achieve a wonderfully chewy texture.
Step 7
Cut the blanched octopus into bite-sized pieces (about 3-4 cm). Place the cut octopus on paper towels and gently press to remove excess moisture. Draining well is key to allowing the sauce to adhere better and ensuring a moist stir-fry. Double-check and remove the hard mouthparts located between the head and body for a cleaner dish.
Step 8
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced leeks and sauté until fragrant, allowing the fragrant oil to infuse. This step really elevates the dish’s aroma.
Step 9
Once the leeks are aromatic, add the sliced onion and stir-fry until the onion becomes translucent and slightly softened. The sweetness from the onion will create a delicious base for the dish.
Step 10
Now, add the prepared baby octopus and the pre-made spicy and sweet sauce to the pan. Toss everything together to ensure the octopus and vegetables are evenly coated with the sauce.
Step 11
With all ingredients in the pan and well-coated, turn the heat up to high. Stir-fry quickly for about 2-3 minutes, or until the octopus is cooked through and the sauce has thickened slightly. Avoid overcooking to maintain tenderness; rapid cooking over high heat is the key to preventing the octopus from becoming tough and ensuring the sauce doesn’t burn.
Step 12
Transfer the delicious stir-fried baby octopus to a serving plate. For an extra touch, you can garnish with toasted sesame seeds or finely chopped green chili peppers. Enjoy your homemade Jukkumi Bokkeum!
