Spicy and Sweet Stir-Fried Baby Octopus (Jjukkumi Bokkeum) Recipe
The Perfect Dish for a Picky Appetite! Jjukkumi Bokkeum with Chewy Octopus and Crisp Vegetables
It’s the season for baby octopus! Stir-fried jjukkumi, made with fresh, seasonal baby octopus, is a true rice-lover’s delight. This recipe ensures even frozen jjukkumi tastes as delicious as fresh. The amazing combination of chewy octopus, crisp vegetables, and a savory, spicy sauce is simply irresistible. Why not make jjukkumi bokkeum tonight for a special meal?
Main Ingredients- 500g fresh baby octopus (jjukkumi)
- 1 medium onion
- 1/4 carrot
- 1 firm sweet potato (optional)
- 2 Cheongyang chili peppers (adjust to spice preference)
Spicy and Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fine gochugaru (Korean chili powder, for color and mild heat)
- 1 Tbsp minced garlic
- 1 tsp ginger juice (to remove any fishy smell)
- 1/2 Tbsp maesilcheong (plum syrup) or plum extract (for sweetness and flavor)
- 1/2 Tbsp mirin (cooking wine, to remove odor and add umami)
- 1 Tbsp soy sauce (soup soy sauce or regular soy sauce)
- 1/2 Tbsp sugar (adjust sweetness)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fine gochugaru (Korean chili powder, for color and mild heat)
- 1 Tbsp minced garlic
- 1 tsp ginger juice (to remove any fishy smell)
- 1/2 Tbsp maesilcheong (plum syrup) or plum extract (for sweetness and flavor)
- 1/2 Tbsp mirin (cooking wine, to remove odor and add umami)
- 1 Tbsp soy sauce (soup soy sauce or regular soy sauce)
- 1/2 Tbsp sugar (adjust sweetness)
Cooking Instructions
Step 1
If using frozen baby octopus, first thaw it completely under cold running water. Once thawed, place the jjukkumi in a bowl and add 2-3 tablespoons of flour. Gently knead and wash the octopus. Pay special attention to cleaning thoroughly between the suction cups and legs to remove any impurities. Rinse the jjukkumi well and drain in a colander.
Step 2
To make the delicious sauce for your jjukkumi bokkeum, it’s best to prepare it in advance to let the flavors meld. In a small bowl, combine 2 Tbsp gochujang, 2 Tbsp fine gochugaru, 1 Tbsp minced garlic, 1 tsp ginger juice, 1/2 Tbsp maesilcheong, 1/2 Tbsp mirin, 1 Tbsp soy sauce, and 1/2 Tbsp sugar. Mix everything together with a spoon until well combined. Let the sauce sit for a little while to allow the flavors to deepen.
Step 3
Now, let’s prepare to stir-fry. Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the thinly sliced onion and stir-fry until the onion becomes translucent and releases its sweet aroma. Cooking the onion thoroughly until sweet is key to developing a good base flavor.
Step 4
Once the onion is well cooked, add the shredded carrot and thinly sliced sweet potato. Stir-fry them together until the vegetables begin to soften slightly. Sweet potatoes take a bit longer to cook, so ensure they are partially tender. While sweet potatoes add a lovely sweetness and soft texture, you can omit them if you prefer.
Step 5
When the vegetables are partially cooked, add the prepared baby octopus to the pan. Increase the heat to high and stir-fry quickly. Be careful not to overcook the jjukkumi, as it can become tough. As soon as the octopus turns opaque (white), add all the prepared sauce. Stir-fry rapidly to coat the octopus and vegetables evenly. Cooking on high heat for a short time helps maintain the jjukkumi’s chewy texture.
Step 6
Finally, add the roughly chopped Cheongyang chili peppers and stir-fry for another moment. I added them for a little extra heat, but if you prefer less spice, you can omit them or remove the seeds. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma that enhances the dish. Your delicious jjukkumi bokkeum is ready! Serve it over hot rice for a delightful meal, or enjoy it with fresh lettuce wraps.
