Tender and Flavorful Boiled Baby Octopus (Jjukkumi Sukhoe) with Full Roe Sacs: Perfect Cleaning from Fresh Catch!
Tender and Flavorful Boiled Baby Octopus (Jjukkumi Sukhoe) with Full Roe Sacs: Perfect Cleaning from Fresh Catch!
The Ultimate Boiled Baby Octopus (Jjukkumi Sukhoe) Recipe with Seasonal, Roe-Filled Octopus: A Complete Guide to Cleaning Fresh Octopus
Discover the ultimate way to enjoy the freshest baby octopus (jjukkumi) from March to May, when its roe sacs are perfectly full! Today, we’re making ‘Jjukkumi Sukhoe’ – boiled baby octopus that perfectly captures the essence of this seasonal delicacy. You’ll savor its chewy texture and the rich, nutty flavor of the roe. From detailed cleaning instructions to expert boiling tips, this guide is designed for beginners to follow with ease!
Main Ingredients- 1kg fresh live baby octopus
- 2 Tbsp flour (for cleaning the octopus)
For Boiling- Coarse sea salt (for cleaning and boiling)
- Coarse sea salt (for cleaning and boiling)
Cooking Instructions
Step 1
First, prepare your fresh, live baby octopus. Even if they’ve stopped moving or released ink during shipping, as long as they are fresh, they are ready for cooking. Get everything prepared for immediate use.
Step 2
When making jjukkumi sukhoe, natural, live baby octopus is truly the best. Choosing fresh octopus is half the battle for a delicious dish.
Step 3
During the peak season for baby octopus, from March to May, you’ll notice that female octopuses have fully developed roe sacs inside their heads. You can often see the plump, white roe through their translucent bodies without even turning the head inside out. Octopus from this period is a true delicacy!
Step 4
Now, let’s clean the octopus thoroughly. Look inside the octopus’s head; you’ll find where the internal organs are connected by a white membrane. Carefully snip this part with kitchen scissors. This is the first step in removing the innards connected to the organs.
Step 5
To remove the entrails, gently turn the head inside out. You should see the round, white roe sac nestled inside. Take a careful look.
Step 6
Carefully separate the octopus roe first. Handle it gently to avoid damaging it.
Step 7
The roe from seasonal baby octopus is incredibly delicious and nutty, so don’t discard it! Set it aside; we’ll cook and enjoy it along with the octopus.
Step 8
After removing the roe, gently pull on the remaining entrails to remove them completely from the body. Ensuring a clean removal is key.
Step 9
Next, it’s time to remove the eyes. Use your kitchen scissors to cut out the eyes from both sides of the octopus head.
Step 10
Finally, turn the octopus’s tentacles over. You’ll find its beak located in the center. Hold the body and the beak area with both hands and press firmly. The beak will pop out, and you can then pull it free. Be cautious, as it can be sharp.
Step 11
While cleaning, you could leave the roe inside the head after removing the entrails. However, I chose to separate the roe completely and wash it separately, just in case there was any mud or debris attached to it. This method ensures a cleaner final product.
Step 12
Add 2 tablespoons of flour to the thoroughly cleaned baby octopus. Flour is very effective at removing the slimy surface and any remaining impurities from the octopus.
Step 13
Now, vigorously rub and knead the octopus with your hands, just like you’re washing laundry. This process effectively removes the mucus and impurities while helping to maintain its chewy texture. Thorough kneading is the key step here.
Step 14
After kneading with flour, rinse the octopus multiple times under cold running water. Any mud or debris caught between the suction cups will be removed, transforming the octopus into a beautifully clean and firm ingredient!
Step 15
Drain the cleaned octopus by placing it in a colander. Removing excess water is important to prevent the dish from becoming too watery after boiling.
Step 16
Gently rinse the separated octopus roe under running water as well, and drain it. Make sure the roe is clean.
Step 17
Before boiling, let’s arrange the octopus neatly in a line. This makes for a prettier presentation and helps ensure even cooking. (Laughs)
Step 18
As mentioned before, during its season, baby octopus is packed with roe like this. The rich flavor of the roe is what truly elevates the jjukkumi sukhoe.
Step 19
We’ll now place the previously separated roe back into the octopus heads. Doing this helps maintain a nice shape. However, if your priority is faster cooking rather than presentation, you can leave the roe separate and boil it, which will save a bit of time.
Step 20
Now, in a pot, add plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add 1 tablespoon of coarse sea salt. The salt seasons the octopus and helps it achieve a firm, pleasant texture.
Step 21
When the water is at a rolling boil, carefully add the prepared baby octopus.
Step 22
As soon as the octopus hits the hot water, it will curl up and begin to cook into delicious sukhoe. It’s fascinating to watch, and the vibrant color change is appetizing!
Step 23
Since the octopus roe takes a little longer to cook, it’s best to boil the octopus body and tentacles first, then remove them. For the heads containing the roe, allow an extra minute or so for them to cook thoroughly. This ensures the roe is cooked through and tender. (If you kept the roe inside the heads without separating, boil the entire octopus for about 1 minute 30 seconds to 2 minutes).
Step 24
Once perfectly boiled, don’t immediately rinse the octopus under cold water. Instead, place it in a colander and let it cool slightly. This step helps to enhance the chewy texture of the octopus.
Step 25
Once slightly cooled, transfer the baby octopus to a serving plate. Cut the heads containing the roe in half and enjoy the delicious roe along with the tender octopus!
Step 26
Finally, garnish with finely chopped green onions and a sprinkle of sesame seeds for a visually appealing and even more flavorful Jjukkumi Sukhoe! Serve with a side of tangy red chili paste sauce (gochujang-based) or soy sauce with wasabi. Enjoy your meal!
