Korean Spicy Webfoot Octopus Stir-Fry
Quick answer
Jjukkumi-bokkeum is a Korean seafood stir-fry made by tossing cleaned small webfoot octopus with vegetables in a bold gochujang and gochugaru sauce over very high heat.
What makes this special
- Webfoot octopus seared at the highest heat keeps its tender bite under a bold gochujang sauce.
- Coarse salt scrub removes surface slime before cooking
- Under 2 minutes on high heat keeps flesh springy
Key ingredients
Core cooking flow
- 1 Clean 300 g of webfoot octopus by removing the innards from inside the head...
- 2 Blanch the octopus very briefly in boiling water, then lift it out right away.
- 3 Mix 3 tablespoons gochujang with gochugaru, soy sauce, sugar, minced garlic, and part of the sesame oil.
Jjukkumi-bokkeum is a Korean seafood stir-fry made by tossing cleaned small webfoot octopus with vegetables in a bold gochujang and gochugaru sauce over very high heat. Cleaning the octopus properly is essential: the innards inside the head must be removed and the body scrubbed with coarse salt to strip the slippery surface coating. The octopus is marinated ahead in a sauce of gochujang, red pepper flakes, soy sauce, sugar, minced garlic, and sesame oil, allowing the seasoning to penetrate before the heat hits. Onion and scallion go into the hot oiled pan first to develop their sweetness, then the marinated octopus is added and stir-fried on maximum heat for no more than two minutes. Keeping the cooking time short is non-negotiable: jjukkumi turns rubbery and tough if it stays over heat too long, and a chewy, springy texture is what separates a well-made version from an overcooked one. The intense heat of gochujang and coarsely ground red pepper defines the character of the dish, while the natural sweetness of onion and scallion rounds the sharp edges of the spice. Spring jjukkumi caught when the roe sacs are full adds a burst of texture when bitten into, which is why the spring season version is considered especially worth seeking out. The dish pairs naturally with steamed rice or as a drinking snack alongside soju.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 300 g of webfoot octopus by removing the innards from inside the head, then rub well with coarse salt.
When the slippery coating loosens, rinse several times in cold water and drain thoroughly.
- 2Control
Blanch the octopus very briefly in boiling water, then lift it out right away.
Stop as soon as the outside begins to curl slightly, because this short step reduces later stir-fry time and prevents toughness.
- 3Season
Mix 3 tablespoons gochujang with gochugaru, soy sauce, sugar, minced garlic, and part of the sesame oil.
Coat the blanched octopus evenly and let it sit briefly so the seasoning clings before it hits the pan.
- 4Control
Slice half an onion into thick pieces and cut one green onion on the bias.
Heat the pan fully over high heat, add oil, and stir-fry the onion first until the edges turn glossy and sweet.
- 5Season
Before the onion turns fully translucent, add the seasoned octopus and toss quickly over maximum heat.
Keep the stir-fry within two minutes so the octopus stays springy and the sauce does not release too much liquid.
- 6Finish
Add the green onion and toss a few more times just until its aroma rises.
Turn off the heat, finish with 1 teaspoon sesame oil, and serve immediately with steamed rice or as a soju snack.
After the steps
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Tips
Nutrition (per serving)
Variations
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