Chewy Baby Octopus and Scallion Rolls (Jjukkumi Jjokpa Ganghoe)
How to Make Delicious Baby Octopus and Scallion Rolls (Jjukkumi Jjokpa Ganghoe)
Experience the delightful combination of chewy baby octopus and crisp, fragrant scallions in this Jjukkumi Jjokpa Ganghoe recipe. Perfect as an appetizer or a side dish with a zesty, sweet, and sour gochujang sauce, this dish is sure to awaken your appetite.
Main Ingredients- 1 pack fresh baby octopus
- 1 bunch fresh scallions
Gochujang Sauce- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp maesilcheong (plum extract syrup)
- 1 Tbsp sugar
- 3 Tbsp vinegar
- Pinch of sesame seeds
- 1/2 Tbsp minced garlic (optional)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp maesilcheong (plum extract syrup)
- 1 Tbsp sugar
- 3 Tbsp vinegar
- Pinch of sesame seeds
- 1/2 Tbsp minced garlic (optional)
Cooking Instructions
Step 1
First, prepare the scallions by washing them thoroughly. Bring a pot of water to a boil and add a pinch of salt. Blanch the scallions for about 10-15 seconds until they just wilt. Immediately transfer them to an ice bath or cold water to stop the cooking process and preserve their crisp texture. Once cooled, gently squeeze out any excess water and set them aside.
Step 2
To make the rolls easy to eat, gather 2-3 blanched scallions together and roll them up neatly. You can secure the end with a toothpick to keep the rolls tidy and presentable. Adjust the size of the rolls to your preference.
Step 3
Now, it’s time to blanch the baby octopus. Bring another pot of water to a boil with a pinch of salt. Add the prepared baby octopus and cook for about 1-2 minutes, or until they turn plump and bright red. Be careful not to overcook them, as this can make them tough.
Step 4
Once blanched, rinse the baby octopus under cold water to cool them down. Then, cut them into bite-sized pieces, typically about 2-3 cm long. Ensuring the octopus is fresh and tender is key to enjoying its chewy texture.
Step 5
Next, prepare the delicious gochujang sauce. In a bowl, combine 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of maesilcheong, 1 tablespoon of sugar, 3 tablespoons of vinegar, and a pinch of sesame seeds. Mix well until all ingredients are thoroughly incorporated. You can adjust the amount of sugar and vinegar to suit your taste preference for a perfectly balanced sweet and sour flavor. Adding a little minced garlic can also enhance the flavor.
Step 6
Finally, arrange the prepared baby octopus and neatly rolled scallion bundles on a serving plate. Drizzle the prepared gochujang sauce over the top. It’s that simple! This Jjukkumi Jjokpa Ganghoe is a visually appealing and incredibly tasty dish. Serve it with fresh vegetables for an even more delightful meal.
