Korean Spicy Steamed Baby Octopus
Quick answer
Jjukkumi-jjim is spicy steamed baby octopus marinated for ten minutes in a sauce of gochugaru, gochujang, soy sauce, and minced garlic, then steamed over a bed of cabbage...
What makes this special
- Jjukkumi-jjim marinates baby octopus briefly to keep the texture tender during a spicy steam.
- 10-minute marinade before steaming seasons the surface and shortens cook time
- Steaming under 10 minutes keeps baby octopus springy before it turns rubbery
Key ingredients
Core cooking flow
- 1 Scrub 450 g baby octopus with coarse salt until the surface feels less slipp...
- 2 Mix 1.5 tbsp gochugaru with 1 tbsp each gochujang, soy sauce, and minced gar...
- 3 Cut 120 g cabbage into wide 3 cm pieces and slice 1 onion into thick strips.
Jjukkumi-jjim is spicy steamed baby octopus marinated for ten minutes in a sauce of gochugaru, gochujang, soy sauce, and minced garlic, then steamed over a bed of cabbage and sliced onion. Baby octopus turns tough very quickly with excess heat, so steaming for roughly ten minutes is essential to keep the texture springy and bouncy. The cabbage absorbs the concentrated spice and provides a mild, slightly sweet contrast to the bold chili seasoning. A drizzle of sesame oil at the finish contributes a warm, nutty aroma that rounds out the heat. The dish is at its best in spring when baby octopus is in season and the ink sacs dissolve into the marinade, adding an extra layer of savory depth. Starting to steam only after the water has reached a full boil ensures the heat surrounds the ingredients evenly, and keeping the lid closed throughout prevents temperature drops that would extend cooking time.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Scrub 450 g baby octopus with coarse salt until the surface feels less slippery, then rinse under cold water.
Remove the organs from the heads cleanly and cut the pieces to about 5 cm so they cook evenly.
- 2Season
Mix 1.5 tbsp gochugaru with 1 tbsp each gochujang, soy sauce, and minced garlic until no thick streaks remain.
Add the prepared baby octopus and marinate for just 10 minutes so the seasoning coats without drawing out too much moisture.
- 3Prep
Cut 120 g cabbage into wide 3 cm pieces and slice 1 onion into thick strips.
Spread them evenly across the steamer base, making a loose bed that keeps the octopus from direct contact and softens the chile heat.
- 4Control
Bring the steamer water to a full rolling boil over high heat before adding the food.
Spread the marinated baby octopus over the vegetables in one layer, then cover immediately so the steam stays strong and even.
- 5Heat
Keep the heat high and steam for about 10 minutes only.
Avoid opening the lid repeatedly, because heat loss lengthens cooking and can make the octopus tough; it is ready when the pieces curl and look plump.
- 6Finish
Turn off the heat and uncover, then toss gently so the cabbage juices blend with the spicy seasoning without breaking the vegetables. Drizzle 1 tsp sesame oil at the end and serve while warm, before the octopus tightens.
After the steps
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