Chewy Baby Octopus and Rice Porridge: A Delicious Jukkumi Juk Recipe
How to Make Jukkumi Juk Using Leftover Rice
Are you tired of throwing away hard, leftover rice? Don’t worry! Transform it into a delicious Jukkumi Juk (Baby Octopus Porridge) with the help of frozen baby octopus. This recipe is perfect for busy mornings when you don’t have time to soak rice, or when you simply crave a hearty and satisfying meal. Experience the rich flavor of tender baby octopus combined with the subtle sweetness of vegetables in this nutritious and comforting porridge. Let’s get started!
Jukkumi Juk Main Ingredients
- 5 fresh baby octopuses
- 1.5 bowls of cooked rice (leftover or freshly made)
- 1/2 medium onion
- 1/3 medium carrot
- 1/4 small head of cabbage
- 1 Tbsp perilla oil
- 1/2 Tbsp soy sauce
- A pinch of salt, to taste
Cooking Instructions
Step 1
First, let’s prepare the baby octopus. You’ll need 5 baby octopuses. In a bowl, combine the baby octopus with 1/3 cup of flour and 1 Tbsp of coarse salt. Rub them vigorously until foamy. This process removes any sliminess, leaving the octopus clean. Next, carefully remove the innards from the head, the eyes located between the head and tentacles, and the beak found at the center where the tentacles meet. Your baby octopus is now cleaned!
Step 2
Now, we’ll briefly blanch the baby octopus. Bring 8 cups of water to a boil in a pot and add 1/3 Tbsp of salt. Once the water is boiling, add the cleaned baby octopus and blanch for just 1 minute. Be careful not to overcook, as this can make them tough.
Step 3
Immediately rinse the blanched baby octopus under cold running water to cool them down. Then, cut them into bite-sized pieces, about one mouthful each. This ensures a pleasant texture when you eat the porridge.
Step 4
Don’t discard the water used to blanch the baby octopus! This liquid will form the flavorful broth for your porridge. Strain it through a sieve to remove any impurities before using.
Step 5
Prepare the vegetables that will add flavor to the juk. Finely chop the onion, carrot, and cabbage. It’s best to chop them coarsely so they retain some texture in the porridge; overly fine chopping can make them disappear.
Step 6
Heat 1 Tbsp of perilla oil in a pot over medium heat. Add the chopped onion, carrot, and cabbage. Sauté the vegetables until they become fragrant and slightly softened, being careful not to burn them. This step develops a deeper flavor in the porridge.
Step 7
Once the vegetables are aromatic, add the cooked rice (or freshly cooked rice) and the reserved baby octopus blanching water to the pot. Bring to a boil over high heat. The rice will begin to break down and form the porridge.
Step 8
As soon as the porridge starts to bubble, reduce the heat to low. Now, it’s crucial to stir occasionally with a spatula to prevent sticking. Simmer gently to allow the rice grains to soften and meld together beautifully.
Step 9
When the porridge reaches a slightly thick consistency, add the pre-cut baby octopus. Stir gently and continue to cook for a short while. Since the octopus is already blanched, it doesn’t need much cooking time; just long enough to heat through.
Step 10
Finally, it’s time to season! After cooking the octopus for another 1-2 minutes, stir in 1/2 Tbsp of soy sauce. If you feel it needs more seasoning, add a pinch of salt to your preference. Your delicious Jukkumi Juk is now complete! Enjoy it while it’s warm.
