Spicy and Chewy: The Perfect Rice Thief, Jjukumi Bokkeum
When you're craving something intensely flavorful to blow off some steam, nothing hits the spot quite like Korean Spicy Stir-fried Webfoot Octopus, known as Jjukumi Bokkeum. The chewy texture of the octopus coated in a vibrant, sweet, and spicy red sauce makes it an irresistible dish. In Korea, we call a dish like this a "rice thief" because it's so delicious that your bowl of rice disappears before you even realize it!
Webfoot octopus is naturally rich in taurine, which is known to help recover from fatigue. Making this dish at home allows you to adjust the spice level to your preference and ensures the seafood is thoroughly cleaned and prepared. Let's dive into the step-by-step process of creating this fantastic dish without making the seafood tough and rubbery.
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Ingredients You Will Need
This recipe makes about 4 servings, perfect for a family dinner or a gathering with friends.
Main Ingredients
- Webfoot Octopus (Jjukumi): 10 pieces
- Onion: 1 medium
- Green Onion: 1/2 stalk
- Cooking Oil: A little bit for stir-frying
- All-purpose Flour: A handful (used for cleaning the octopus)
The Magic Spicy Sauce
- Gochujang (Korean Chili Paste): 2 TBSP
- Gochugaru (Korean Chili Flakes): 2 TBSP
- Sugar: 1 TBSP
- Soy Sauce: 1 TBSP
- Mirin (Cooking Wine): 1 TBSP
- Minced Garlic: 1 TBSP
- Sesame Oil: 1 TBSP
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Step 1: Mixing the Flavorful Marinade
The secret to a deep, rich flavor is letting the sauce rest. In a bowl, combine the Gochujang, Gochugaru, sugar, soy sauce, mirin, minced garlic, and sesame oil. Mix everything thoroughly. Setting this mixture aside allows the chili flakes to hydrate and the flavors to meld beautifully together.
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Step 2: Cleaning the Octopus Perfectly
Proper cleaning is crucial for seafood to remove any muddy taste, fishiness, or grit.
- Remove Innards: Invert the head of the octopus and carefully pull out or cut away the innards and the ink sac.
- Remove the Mouth: Press firmly with your thumbs on the center of the tentacles to pop out the hard, dark mouth piece.
- Scrub with Flour: Place the prepared octopus in a large bowl and sprinkle generously with flour. Vigorously massage and scrub the octopus with your hands. The flour acts as an abrasive to absorb impurities, mud in the suckers, and excess slime. Scrub until it no longer foams.
- Rinse Well: Wash the octopus thoroughly under cold running water until completely clean and squeaky.
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Step 3: Blanching and Marinating (The Pro Tip!)
- Quick Blanch: Bring a pot of water to a boil. Drop the cleaned octopus into the water for just 10 to 20 seconds, then immediately remove it. Why do we do this? If you stir-fry raw octopus, it will release a lot of water, making your sauce watery and dull. Blanching locks in the moisture and keeps the texture snappy.
- Cut and Marinate: Once drained, cut the octopus into bite-sized pieces if they are large. Toss them into your prepared spicy sauce. Massage the sauce into the meat and let it marinate for about 20 minutes. This ensures the flavor penetrates deeply.
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Step 4: High-Heat Quick Stir-fry
- Slice your onions and chop your green onions.
- Heat a pan or wok with a little cooking oil over medium heat. Add the sliced onions and stir-fry until they become slightly translucent.
- Turn up the heat to HIGH. Add the marinated octopus into the pan.
- Stir-fry rapidly! Since the octopus is already partially cooked from the blanching process, you only need to cook it enough to heat it through and caramelize the sauce slightly. Overcooking will make the octopus rubbery.
- Right before finishing, toss in the chopped green onions, give it one final quick stir, and remove from the heat.
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How to Enjoy Jjukumi Bokkeum Like a Local
Plate your beautifully glossy and spicy octopus and garnish with toasted sesame seeds.
Serving Suggestion: Wrap a piece of the spicy octopus in a fresh perilla leaf (Kkaennip) with a small dollop of mayonnaise. The creamy mayo perfectly balances the intense heat of the chili!
The Finale (Fried Rice): Never throw away the leftover sauce! Add a bowl of rice, some chopped seaweed, a dash of sesame oil, and maybe some finely diced kimchi to the pan. Stir-fry it all together and press it flat to get a crispy bottom. This "K-dessert" fried rice is an absolute must to complete the meal. Enjoy your delicious homemade feast!