Korean Spicy Webfoot Octopus Stir-Fry
Jjukkumi-bokkeum is a Korean seafood stir-fry of small webfoot octopus tossed with vegetables in a fiery gochujang and gochugaru sauce over high heat. The octopus must be cooked quickly to stay chewy; overcooking turns it tough, so heat control is key. The bold, spicy kick from the chili paste is the defining character of this dish, tempered by the natural sweetness of onions and scallions. Spring jjukkumi with roe inside adds a popping texture when bitten, making the seasonal version especially prized.
Adjust Servings
Instructions
- 1
Rub octopus with salt, rinse, and blanch briefly.
- 2
Mix gochujang, soy sauce, sugar, and garlic for the sauce.
- 3
Stir-fry onion, add octopus and sauce.
- 4
Add green onion and finish with sesame oil.
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Tips
Nutrition (per serving)
Variations
Jjukkumi-bokkeum with Green Onion
This spicy baby octopus stir-fry uses plenty of green onion for bold aroma. The onion's sweetness softens the heat while keeping the dish lively.
Baby Octopus Stir-fry with Shepherd's Purse
Baby octopus with shepherd's purse creates a spring-focused stir-fry with fresh herbal notes. Peppery greens and spicy sauce pair well with the chewy seafood.
Webfoot Octopus and Bean Sprout Stir-Fry
Webfoot octopus stir-fried with crunchy bean sprouts in a spicy sauce. Chewy, tender, and satisfying - a healthy yet bold Korean stir-fry.
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