Spicy and Chewy Jjukkumi Stir-fry with Konjac ‘Tteok’
#JjukkumiStirfry #KonjacTteokbokki #EasyRecipe #SpicySweet #RiceBowlRecipe #SpicySquidBibimbap
Introducing an incredibly simple and delicious Jjukkumi (baby octopus) stir-fry recipe made by adding konjac ‘tteokbokki’ instead of traditional rice cakes, using a store-bought seasoned jjukkumi kit. The chewy jjukkumi and the soft, tteokbokki-like texture of the konjac create a fantastic harmony, and the spicy-sweet sauce is a true rice thief. When mixed with bean sprouts, it’s heavenly! It’s also incredibly delicious served over rice as a rice bowl. Make your meal satisfying with this beloved jjukkumi stir-fry, perfect for busy days or special occasions.
Main Ingredients- Seasoned Jjukkumi Stir-fry 1kg (2 packs)
- Konjac Tteokbokki 40g
- Green Onion 1/3 stalk
Cooking Instructions
Step 1
First, prepare 1kg (two 500g packs) of the seasoned jjukkumi stir-fry. If using frozen jjukkumi, thawing it slowly in the refrigerator is the best method. If you’re short on time, you can quickly thaw it by placing the unopened package in cold water.
Step 2
Rinse the bean sprouts thoroughly. Blanch them in boiling water briefly, then rinse under cold water and drain completely. This helps maintain their crisp texture and freshness. Place the prepared bean sprouts in a container and refrigerate.
Step 3
Heat a wide pan over medium heat and add 2 tablespoons of gochugaru oil. Add the thinly sliced green onions and stir-fry for about 1 minute until fragrant, releasing their aroma.
Step 4
Now, add the thawed seasoned jjukkumi to the pan. Next, add the konjac tteokbokki. Make sure to drain the water from the konjac thoroughly before adding it to prevent the sauce from becoming too watery. These tteokbokki-shaped konjac pieces will add a wonderful chewy texture. Stir-fry everything together until the jjukkumi and konjac are evenly coated with the sauce.
Step 5
During the stir-frying process, add 1 tablespoon of gochugaru (chili powder) and 1 tablespoon of anchovy-kelp broth (or umami seasoning). Since the konjac can dilute the flavor, adding chili powder for spiciness and umami seasoning to enhance the richness will help balance the sauce.
Step 6
The konjac now resembles real tteokbokki, and all the ingredients are well-mixed with the sauce. Jjukkumi can become tough if overcooked, so turn off the heat as soon as the jjukkumi turns opaque. This ensures a deliciously chewy texture.
Step 7
Transfer the finished jjukkumi stir-fry to a serving plate. Place the chilled bean sprouts alongside. To make a delicious jjukkumi bibimbap, fill a large bowl with warm rice, drizzle with sesame oil, sprinkle with seaweed flakes, and then top generously with the jjukkumi stir-fry and bean sprouts. You can also enjoy it as a hearty rice bowl!
