Tender and Fresh Webfoot Octopus (Jjukkumi) Boiled & Special Dipping Sauce Recipe
Perfectly Prepared Boiled Webfoot Octopus at Home with a Deliciously Flavorful Sauce
You might think webfoot octopus is only a spring delicacy, but you can enjoy it this fresh in the fall too! Learn how to transform freshly caught webfoot octopus, rapidly frozen, into a delicately flavored boiled dish. The chewy texture of the octopus itself is wonderful, and when paired with our special dipping sauce – enhanced with the refreshing tang of vinegar and lemon juice – it creates an unforgettable taste experience. Move beyond the usual gochujang-based sauce and explore the deeper charm of boiled webfoot octopus with this unique sauce.
Ingredients for Webfoot Octopus Preparation- Webfoot octopus (as much as you want to eat)
- 2 Tbsp flour
Special Webfoot Octopus Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 2 Tbsp allulose (or corn syrup/sugar)
- 4 Tbsp water
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 2 Tbsp allulose (or corn syrup/sugar)
- 4 Tbsp water
Cooking Instructions
Step 1
If your webfoot octopus is frozen, you can thaw it quickly by placing it in a bowl of cold water for about 15-30 minutes. Once thawed, gently rinse it under cool running water.
Step 2
For freshly caught webfoot octopus, rinse it several times in lightly salted water or clean seawater to remove any surface debris. Now for the crucial part: removing the innards and ink sac. It’s a good idea to wear an apron to prevent any ink splashes.
Step 3
Locate where the head connects to the body. Make a small incision with scissors in this area; it will make removing the innards much easier.
Step 4
Turn the head inside out to expose the innards. Carefully use scissors to remove the entire cluster of innards and the ink sac, being cautious not to burst the ink. It’s important to clean out the inside of the body thoroughly during this step.
Step 5
The eyes of the webfoot octopus can be removed by carefully snipping them off with the tip of your scissors. Removing the eyes is important as they can impart a bitter taste.
Step 6
The beak is located at the bottom of the head, shaped like a star. Gently press on the head, and the beak will pop out. You can then pull it out with your fingers or cut it off with scissors.
Step 7
The webfoot octopus’s body and tentacles can have a sticky residue or other impurities. To clean this off, you can use flour or coarse salt. Today, we’ll use flour for a thorough cleaning.
Step 8
Add 2-3 tablespoons of flour to the prepared webfoot octopus and rub it vigorously, much like washing laundry. This process will dissolve and remove the stickiness, making the octopus much cleaner. After rinsing off the flour thoroughly, rinse the octopus several more times under cold running water to complete the preparation. You’ll notice the octopus is now clean and wonderfully plump.
Step 9
Now, let’s make the special sauce to enjoy with your boiled webfoot octopus! In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of vinegar for a touch of sourness and sweetness, and 1 tablespoon of lemon juice. Add 2 tablespoons of allulose for a mild sweetness (you can substitute with corn syrup or sugar if you prefer it sweeter) and 4 tablespoons of water. Stir until all ingredients are well combined. This simple sauce will add a wonderful depth of flavor.
Step 10
Here’s the golden rule for perfectly boiled webfoot octopus! Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling vigorously, add 2 tablespoons of cooking wine (mirin or sake) to eliminate any fishy odor. Now it’s time to add the prepared webfoot octopus. To ensure even cooking and maintain the water temperature, it’s best to add them in batches of about 10 at a time, rather than all at once.
Step 11
Overcooking will make the webfoot octopus tough, so the key is to boil them for just 30 to 60 seconds! When the octopus turns a vibrant pink and its body curls up, it’s time to remove them immediately. Do not rinse the boiled octopus under cold water. Instead, carefully lift them out, drain them in a colander, and let them cool slightly. This method ensures the webfoot octopus retains its wonderfully tender and slightly chewy texture.
