Korean Spicy Steamed Baby Octopus
Jjukkumi-jjim is spicy steamed baby octopus marinated for 10 minutes in a sauce of gochugaru, gochujang, soy sauce, and garlic, then steamed over a bed of cabbage and onion. The key to the dish is brief cooking - steaming for about 10 minutes keeps the octopus chewy and bouncy rather than tough. The cabbage absorbs excess spice and provides a mild, sweet contrast to the bold chili seasoning. A drizzle of sesame oil at the end rounds out the heat, and the dish is at its best in spring when baby octopus is in season and its ink sacs add extra depth.
Adjust Servings
Instructions
- 1
Clean baby octopus by removing innards and rinsing well.
- 2
Combine gochugaru, gochujang, soy sauce, and garlic for the sauce.
- 3
Toss octopus in the sauce and marinate for 10 minutes.
- 4
Place cabbage and onion in a steamer, add octopus, and steam for 10 minutes.
- 5
Drizzle sesame oil, toss lightly, and serve immediately.
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