Spicy and Sweet Stir-Fried Baby Octopus (Jjukkumi Bokkeum)
How to Make Jjukkumi Bokkeum: A Deliciously Spicy Stir-Fried Main Dish
A recipe for making spicy and sweet stir-fried baby octopus using frozen baby octopus. Enjoy a flavorful main dish that’s perfect for dinner!
Jjukkumi Bokkeum Ingredients- 250g frozen baby octopus
- 2 Tbsp flour (for cleaning the octopus)
- 1 Tbsp minced garlic
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp spicy gochugaru (adjust to taste)
- 1 Tbsp corn syrup or rice syrup (for shine and sweetness)
- 1 Tbsp fish sauce (for umami)
- Pinch of black pepper
- 1 Tbsp oyster sauce (for depth of flavor)
- 1.5 Tbsp soy sauce or anchovy sauce
- 4-5 dried bird’s eye chilies (for extra heat, optional)
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the baby octopus to ensure a fresh taste. Turn the head of the octopus inside out and use your finger to remove the innards. This step is crucial for eliminating any fishy odor.
Step 2
To remove the innards, simply hold the body of the octopus and gently pull. They should come out easily. Don’t worry if it’s not perfect; you can manage.
Step 3
Locate the mouth of the octopus, situated between the tentacles. Press firmly on the center part, and it will pop out. Push it out to remove it cleanly. If you prefer, you can also use kitchen scissors to carefully remove the eyes, as shown in the picture, for a cleaner presentation.
Step 4
To thoroughly clean the octopus, add about 2-3 tablespoons of flour to it. Gently knead and massage the octopus with the flour, being careful not to damage its delicate texture. The flour will absorb any slime and impurities, making the octopus firm and tender.
Step 5
Rinse the octopus under cold running water to remove all the flour. Then, pat it dry thoroughly with paper towels or a clean kitchen cloth. Excess moisture can dilute the sauce and make the stir-fry watery.
Step 6
Heat a frying pan over medium heat and add a little cooking oil. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as this will affect the taste.
Step 7
Once the garlic is fragrant, add the prepared and dried baby octopus to the pan. Stir-fry over high heat for a short time, just until the octopus changes color. Overcooking will make the octopus tough, so aim for a quick sear.
Step 8
While the octopus is cooking, let’s prepare some bean sprouts to serve alongside. Blanch the bean sprouts in boiling water for about 30 seconds to 1 minute until they are tender-crisp. Immediately rinse them under cold water to stop the cooking and maintain their crunchiness. This can be done separately before or while the octopus is stir-frying.
Step 9
When the octopus is almost cooked, add all the prepared sauce ingredients (gochujang, gochugaru, spicy gochugaru, fish sauce, oyster sauce, soy sauce, and black pepper) to the pan. Mix well to coat the octopus evenly. Finally, stir in the corn syrup for a glossy finish and added sweetness. Continue to stir-fry for another minute until the sauce thickens slightly and coats the octopus beautifully. If you are using dried bird’s eye chilies, add them now.
Step 10
Transfer the stir-fried octopus and blanched bean sprouts to a serving plate. Sprinkle generously with toasted sesame seeds for a final touch of flavor and visual appeal. This delicious Jjukkumi Bokkeum is now ready to be enjoyed with a bowl of hot rice!
