Spicy Stir-fried Baby Octopus (Jjukkumi Bokkeum) – A Taste of Spring
Easy and Delicious Spring Jjukkumi Bokkeum Recipe
Combat spring fatigue with this flavorful stir-fried baby octopus! Packed with taurine, it’s a revitalizing dish. The perfect balance of spicy and sweet sauce makes it an irresistible partner for steamed rice, guaranteed to awaken even the most dormant appetite. This dish is a true crowd-pleaser!
Main Ingredients
- 500g fresh baby octopus (jjukkumi)
- 1/2 onion, thinly sliced
- 15cm green onion, cut into large pieces
- 1/3 zucchini or carrot, thinly sliced (optional, depending on preference)
- 1 chili pepper (green or red), finely chopped
Spicy & Sweet Sauce
- 1 Tbsp soy sauce (for umami)
- 2 Tbsp gochugaru (Korean chili flakes, for heat and color)
- 1 Tbsp gochujang (Korean chili paste, for depth of flavor)
- 1 Tbsp sugar (for sweetness)
- 1 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 1 Tbsp mirin or cooking sake (to remove fishy odor)
- 1 Tbsp minced garlic (for rich aroma)
- 1 Tbsp sesame oil (for nutty finish)
- 1 Tbsp soy sauce (for umami)
- 2 Tbsp gochugaru (Korean chili flakes, for heat and color)
- 1 Tbsp gochujang (Korean chili paste, for depth of flavor)
- 1 Tbsp sugar (for sweetness)
- 1 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 1 Tbsp mirin or cooking sake (to remove fishy odor)
- 1 Tbsp minced garlic (for rich aroma)
- 1 Tbsp sesame oil (for nutty finish)
Cooking Instructions
Step 1
Prepare the baby octopus: Turn the baby octopus body inside out, remove the eyes and beak from the head. Squeeze out the internal organs. To remove any slime or debris, sprinkle generously with flour and knead well. This process helps to clean the octopus thoroughly. Rinse under cold water several times until clean.
Step 2
Cut into bite-sized pieces: Bring a pot of water to a rolling boil. Blanch the cleaned baby octopus for about 30 seconds. Be careful not to overcook, as it can become tough. Immediately rinse the blanched octopus in cold water, let it cool slightly, then cut into bite-sized pieces (about 3-4 cm).
Step 3
Make the magical sauce: In a bowl, combine soy sauce, gochugaru, gochujang, sugar, corn syrup (or oligodang), mirin (or cooking sake), and minced garlic. Mix well until you have a harmonious sauce. (Set the sesame oil aside for the end.)
Step 4
Prepare the vegetables: Thinly slice the onion. Cut the green onion into large segments. If using zucchini or carrot, slice them into strips similar in size to the onion. Finely chop the chili pepper for a touch of heat.
Step 5
Infuse the oil with aromatics: Heat a pan over medium heat and add 5-6 tablespoons of cooking oil. Add the large-cut green onion and sliced onion. Stir-fry until fragrant and the oil is infused with their sweet aroma, making sure they don’t burn. This step adds significant flavor to the dish.
Step 6
Sauté the sauce for deeper flavor: Once the aromatic oil is ready, add the prepared sauce to the pan. Sauté over low heat for a short while. Stir constantly to prevent the sauce from burning; this helps develop a richer, more complex flavor.
Step 7
Stir-fry the main ingredients: After briefly sautéing the sauce, add the sliced carrot (or zucchini) and stir-fry for a moment. Then, add the prepared baby octopus and chili pepper. Stir-fry over high heat quickly to keep the octopus tender and ensure the sauce coats everything evenly. Finally, drizzle in 1 tablespoon of sesame oil to complete the dish with a nutty finish.
Step 8
Serve and enjoy: Transfer the finished jjukkumi bokkeum to a serving plate. For added texture, you can serve it alongside blanched bean sprouts. Sprinkle with toasted sesame seeds for a final touch. This delicious dish is best enjoyed with a bowl of hot steamed rice!
