Spicy Stir-Fried Webfoot Octopus (Jjukkumi)
Briefly blanched webfoot octopus stir-fried with onion and carrot in spicy gochujang sauce.
- Prep
- 15 min
- Cook
- 10 min
Scale the recipe
Ingredients
- Webfoot octopus Weigh cleaned and well drained.
- 320 g
- Onion
- 85 g
- Carrot
- 50 g
- Large green onion
- 25 g
- Neutral cooking oil
- 1 T
Seasonings
- Gochujang chili paste
- 1 T + 1/2 T
- Gochugaru chili flakes
- 1 T
- Brewed soy sauce
- 1 T
- Sugar
- 1 T
- Minced garlic
- 2/3 T
- Toasted sesame oil
- 1/2 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Blanch and trim the octopus
Blanch the cleaned octopus 320 g for 10 seconds in boiling water, drain and cut large pieces into bites.
-
Slice the vegetables
Slice onion 85 g and carrot 50 g into thin strips and cut the green onion 25 g diagonally.
-
Mix the sauce
Combine gochujang 1 T + 1/2 T, gochugaru 1 T, brewed soy sauce 1 T, sugar 1 T and minced garlic 2/3 T.
-
Stir-fry the vegetables
Heat the oil 1 T in a wide pan over medium-high heat. Stir-fry the onion, carrot and green onion until the onion turns slightly translucent.
-
Cook the octopus in the sauce
Add the drained octopus and sauce and stir-fry, turning the pieces. Keep the centre of the thickest part at 85°C or above for 1 minute.
-
Finish with sesame oil
Turn off the heat and add sesame oil 1/2 T and sesame seeds 1/3 T.
