Spicy Jjukumi Jjaguri Jjigae with Beef Brisket
A spicy, thick stew of webfoot octopus and beef brisket simmered with vegetables until nicely reduced.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This spicy stew combines webfoot octopus, beef brisket, and various vegetables in a rich, flavorful broth where meat juices, seafood, and vegetable juices meld together. It is wonderful mixed into warm rice or served as a drink snack, and it cooks up quickly in about 10 minutes by simmering everything together.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Webfoot octopus (jjukkumi)8 whole, 400 g (medium size)
- Beef brisket150 g
- Korean zucchini (aehobak)1/5
- Cabbage3 leaves
- Onion1/2
- Large green onion (daepa)white part
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth1/2–1 cup
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar (or green plum syrup (maesil-cheong))1 tbsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Any vegetable that suits a jjaguri works well, and perilla leaves, soybean sprouts, or mushrooms are also great.
Steps
Prepare the ingredients
Here are 400 g cleaned webfoot octopus, 150 g beef brisket, onion, Korean zucchini, cabbage, large green onion, and Cheongyang chili pepper.
Any vegetable that suits a jjaguri works well, and perilla leaves, soybean sprouts, or mushrooms are also great.
Cut the ingredients
Cut the octopus into bite-sized lengths.
Cut the vegetables into spoon-friendly sizes.
Add ingredients and seasonings to the pot
Place all the vegetables into an earthenware pot or shallow hot pot...
Top with the webfoot octopus and beef brisket, then add all the seasoning ingredients and mix together.
Simmer
Let it sit so the seasonings blend well and the flavors penetrate...
As you stir-fry, moisture releases from the vegetables, melding with the seasoning into a thick, bubbling broth.
All ingredients cook quickly, so simmer within 10 minutes, gradually adding 1/2 to 1 cup of anchovy broth as needed before bringing it to the table.
Adding broth can dilute the seasoning, so adjust the taste with salt.
Finish
Even though it is a webfoot octopus jjaguri, adding a little savory beef or pork gives the broth a richer depth and umami flavor.
I kept it simple like this today.
If you add more anchovy broth, adjust the seasoning, and toss in some sweet potato glass noodles or rice cakes to make it hearty, the whole family will love it.
It also tastes incredible mixed with rice and wrapped in perilla leaves or raw dried seaweed sheets.
Ppunwife's tips
- Even though it is a webfoot octopus jjaguri, adding a little savory beef or pork gives the broth a richer depth and umami flavor.
- Adding broth can dilute the seasoning, so adjust the taste with salt.
FAQ
Can I add other vegetables besides the basic ones?
Any vegetable that suits a jjaguri can be used; perilla leaves, soybean sprouts, and mushrooms all go well.
Can I use a different cut of meat instead of beef brisket?
The meat is added to bring out a savory, rich umami depth, so other cuts of beef or pork also work well.
How do I season the stew if it becomes bland after adding anchovy broth?
If adding broth dilutes the taste, simply add a little salt to adjust it to your liking.
Are there any add-ins to make it heartier?
You can add more anchovy broth and extra seasoning, then toss in rice cakes or sweet potato glass noodles for a hearty dish.
