Korean Spicy Steamed Baby Octopus
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 450g baby octopus under cold running water to remove slime and debris.
Remove the innards from the heads and cut into 5cm lengths.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Baby octopus marinated for 10 minutes, then spread over vegetables for steaming
- Finish cue
- Turn off the heat and uncover, then toss gently so the cabbage juices blend with the spicy seasoning without breaking the vegetables.
- Avoid this
- Cook briefly to avoid tough texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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