쭈꾸미 볶음 (Jukkumi Bokkeum)
Spicy Stir-fried Webfoot Octopus
Characteristics
Chewy webfoot octopus stir-fried quickly over high heat in a sweet and spicy sauce. It is commonly enjoyed wrapped in perilla leaves (Kkaennip) with kelp noodles (Cheonsachae).
Why Today?
Mid-April is the peak season for spring webfoot octopus. Right now, the octopus is plump and tender, making it an excellent dish to recover energy during the mild spring days.
Flavor
Clean and straightforward. It presents a sharp heat from Korean chili flakes balanced by a subtle sweetness. The octopus provides a distinct bouncy texture without being rubbery.
Recipe
- Ingredients: 500g webfoot octopus, flour (for cleaning), 1/2 onion, 1 green onion.
- Sauce: 2 tbsp gochujang, 3 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp sugar, 1 tbsp oligo syrup, 1 tbsp sesame oil.
- Rub the octopus with flour and rinse thoroughly under cold water.
- Blanch in boiling water for 10 seconds, rinse in cold water, and cut into bite-sized pieces.
- Mix all the sauce ingredients in a bowl.
- Heat oil in a pan and stir-fry sliced onions and green onions.
- Add the blanched octopus and sauce, stir-fry quickly over high heat for no more than 2 minutes.
Recommended Restaurant
나정순할매쭈꾸미 (Najeong-sun Halmae Jukkumi) - Highly praised in recent reviews for its savory heat and perfect pairing with side dishes.
View Restaurant Info















