Spicy Stir-Fried Korean Stir-Fried Baby Octopus (Jjukkumi)

Jjukkumi Bokkeum is a popular Korean dish featuring stir-fried baby octopus in a spicy, savory sauce. The chewy texture of the octopus, combined with the bold flavors of gochujang (Korean red chili paste), makes this dish a favorite for those who enjoy spicy food. It's often served with steamed rice and pairs well with a cold beer. Here's how to make Jjukkumi Bokkeum at home.

Ingredients (for 2 servings)

• 300-400 grams of baby octopus (cleaned)
• 1/2 onion, thinly sliced
• 1 small carrot, julienned
• 1/2 zucchini, thinly sliced
• 2 green onions, chopped
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• Steamed rice (for serving)

For the Spicy Sauce:

• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ginger (optional)
• 1/2 teaspoon ground black pepper

Instructions

1. Clean the Baby Octopus

Thoroughly clean the baby octopus by removing the beak and ink sac, and rinse well under cold water. If needed, cut them into bite-sized pieces. Set aside in a colander to drain.

Tip: Gently massage the octopus with salt to remove any sliminess and rinse thoroughly.

2. Prepare the Vegetables

Thinly slice the onion, carrot, zucchini, and green onions. These vegetables will add color, texture, and a slight sweetness to balance the spiciness of the sauce.

3. Make the Spicy Sauce

In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, minced garlic, rice vinegar, sesame oil, and optional ginger. Stir until well combined. This sauce will give the dish its signature bold, spicy flavor.

4. Stir-Fry the Baby Octopus

In a large frying pan or wok, heat a tablespoon of sesame oil over medium-high heat. Add the baby octopus and stir-fry for 2-3 minutes until they start to curl up and change color. Be careful not to overcook them, as octopus can become tough.

5. Add Vegetables and Sauce

Once the octopus is partially cooked, add the sliced vegetables (onion, carrot, zucchini) and the spicy sauce. Stir-fry everything together for another 3-4 minutes until the vegetables are tender and the octopus is fully cooked.

Tip: Keep the heat high and stir continuously to prevent the octopus from overcooking while ensuring the vegetables retain some crunch.

6. Garnish and Serve

Turn off the heat and sprinkle with sesame seeds and chopped green onions. Serve immediately with steamed rice.

Tip: For extra flavor, drizzle a little more sesame oil just before serving.

Pro Tips for Perfect Jjukkumi Bokkeum:

1. Don’t overcook the octopus: Baby octopus cooks quickly, so keep an eye on them to ensure they stay tender.
2. Adjust the spice level: If you prefer a milder flavor, reduce the amount of gochugaru or gochujang. For more heat, add additional chili flakes or fresh chili peppers.
3. Balance the flavors: The dish should be spicy, but you can balance it with a touch more sugar or rice vinegar to suit your taste.
4. Serve with banchan (Korean side dishes): Jjukkumi Bokkeum pairs perfectly with Korean side dishes like kimchi, pickled radish, and steamed vegetables.

Enjoy your flavorful, spicy Jjukkumi Bokkeum with a bowl of rice for the perfect Korean meal!