Spicy & Sweet Stir-fried Baby Octopus Rice Bowl (Jjukkumi Deopbap)
A Delectable Jjukkumi Deopbap Recipe to Relieve Stress
Chewy baby octopus coated in a spicy and sweet sauce that’s incredibly addictive! Introducing the perfect one-bowl meal, Jjukkumi Deopbap, that’s both simple and satisfying.
Main Ingredients- 1 pack (approx. 300g) fresh baby octopus
- 1/2 stalk green onion
- 1 Korean chili pepper (or jalapeño)
- 1 red chili pepper (for color)
- 2 Tbsp coarse salt (for cleaning)
- 1 Tbsp lemon juice (for cleaning)
Spicy & Sweet Sauce- 1 Tbsp minced garlic
- 1 tsp ginger juice (or finely minced ginger)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or finely minced ginger)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the fresh baby octopus. Turn the head inside out and thoroughly remove the internal organs. Also, detach any impurities from the body and tentacles. Place the cleaned baby octopus in a bowl, add 2 Tbsp of coarse salt and a little water, and knead vigorously until it becomes slightly sticky. This process helps remove the slimy mucus, ensuring a cleaner texture. Rinse thoroughly under cold running water several times. After washing, pour 1 Tbsp of lemon juice over it and let it sit for about 10 minutes. This removes any lingering fishy odors and helps firm up the texture.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the prepared baby octopus and blanch for a very short time, about 30 seconds to 1 minute, just until the color changes. Be careful not to overcook, as it can become tough. Immediately remove the blanched octopus, drain well in a colander, and let it cool slightly. This step prevents excess water from releasing during stir-frying and maintains its chewy texture.
Step 3
In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1 tsp ginger juice, 1 Tbsp soy sauce, and a pinch of black pepper. Mix well to create the delicious sauce. Add the blanched baby octopus to the sauce and gently toss to coat evenly. Let it marinate for about 10 minutes, allowing the flavors to meld into the octopus.
Step 4
Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the diagonally sliced green onion and the roughly chopped Korean chili peppers (seeds removed). Sauté until the green onions turn slightly golden and fragrant, releasing their aroma. This step adds a wonderful depth of flavor to the rice bowl.
Step 5
Add the marinated baby octopus to the pan with the sautéed aromatics. It’s crucial to stir-fry quickly over high heat. If cooked over low heat for too long, the octopus will release too much water, becoming tough and less flavorful. Stir-fry rapidly over high heat for just 2-3 minutes, ensuring the sauce coats the octopus beautifully.
Step 6
If desired, add chopped water parsley (minari) cut into 2-3 cm lengths and stir-fry briefly. The crisp texture and fresh aroma of water parsley will elevate the taste of the jjukkumi deopbap. Finish with a drizzle of sesame oil for extra shine and nutty flavor.
Step 7
Serve a generous portion of warm rice in a large bowl or deopbap bowl. Top with the delicious stir-fried baby octopus and vegetables. For an even more satisfying and healthy meal, add fresh vegetables like lettuce, perilla leaves, or shredded cucumber. Enjoy your meal!
