Entree: South Korea – Jeolla – 고창 쭈꾸미 볶음 ➤ Gochang jjukkumi bokkeum (Spicy stir-fried baby octopus tossed in a gochujang-based sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 1.5 lb (680 g) small octopus (jjukkumi), cleaned and cut into bite-size pieces
- 3 tbsp (45 ml) gochujang (Korean red chili paste)
- 2 tbsp (30 ml) gochugaru (Korean red pepper flakes)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice wine or mirin
- 1 tbsp (15 g) granulated sugar or honey
- 2 tbsp (30 ml) sesame oil
- 3 tbsp (45 ml) vegetable oil for stir-frying
- 4 cloves garlic (12 g), minced
- 1 inch (25 g) fresh ginger, minced
- 1 medium yellow onion, thinly sliced, approx. 8 oz (225 g)
- 1 cup (70 g) cabbage, thinly sliced
- 1 carrot, julienned, approx. 4 oz (115 g)
- 4 scallions, cut into 2-inch (5 cm) lengths, approx. 1 cup (90 g)
- 1 tbsp (15 g) toasted sesame seeds
- 1 tbsp (15 ml) sesame oil (extra, for finishing)
- 1 tsp (5 g) coarse black pepper, or to taste
- Steamed short-grain rice, for serving

Instructions

1. Clean and prep the octopus: Rinse octopus, remove beaks and any excess membrane, and pat dry. If very large, cut into bite-size pieces so they cook quickly and evenly.
2. Make the sauce and marinate: In a bowl combine gochujang (3 tbsp / 45 ml), gochugaru (2 tbsp / 30 ml), soy sauce (2 tbsp / 30 ml), rice wine (1 tbsp / 15 ml), sugar (1 tbsp / 15 g), sesame oil (2 tbsp / 30 ml), minced garlic (12 g) and minced ginger (25 g). Toss octopus (1.5 lb / 680 g) in the sauce and marinate 15–20 minutes at room temperature.
3. Stir-fry vegetables: Heat 3 tbsp (45 ml) vegetable oil in a large heavy skillet or wok over medium-high heat. Add sliced onion (8 oz / 225 g), cabbage (1 cup / 70 g) and julienned carrot (4 oz / 115 g). Stir-fry until vegetables begin to soften, 3–4 minutes.
4. Cook the octopus: Increase heat to high, push vegetables to the side, and add the marinated octopus and remaining sauce to the hot pan. Stir-fry quickly, tossing continuously until the octopus is just cooked through and the sauce becomes glossy, 4–6 minutes. Avoid overcooking to keep the octopus tender.
5. Finish and serve: Stir in scallions (1 cup / 90 g) and finish with extra sesame oil (1 tbsp / 15 ml) and toasted sesame seeds (1 tbsp / 15 g). Season with coarse black pepper (1 tsp / 5 g) to taste. Serve immediately with steamed rice.