Smoky Jjjukkumi bokkeum (stir-fried webfoot octopus)

Ingredients

• I prepared a generous amount of soybean sprouts because they will be blanched to serve alongside the stir-fried webfoot octopus or mixed together.
• If you have egg-bearing webfoot octopus, white rice-like clusters are attached inside; leave those intact and cut away only the guts.

Steps

1. Prepare the ingredients

   

   

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   The webfoot octopus includes a mix of large and medium sizes, about 10 pieces in total.

   It is 1 kg of webfoot octopus with as much moisture removed as possible.

   For vegetables, prepare soybean sprouts, onion, large green onion, Cheongyang chili pepper (and red chili pepper), and perilla leaves. (I prepared a generous amount of soybean sprouts because they will be blanched to serve alongside the stir-fried webfoot octopus or mixed together.)

2. Clean the webfoot octopus

   

   

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   To clean while keeping the head intact, sever the connection between the head and the guts at the back, then turn the head inside out to reveal the innards.

   For convenience, I simply snipped one side of the head with kitchen shears and turned it inside out.

   

   Snip away the innards with scissors.

   If you have egg-bearing webfoot octopus, white rice-like clusters are attached inside; leave those intact and cut away only the guts.

   

   

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   Snip off the eyes below the head, and remove the beak in the center of the octopus legs.

3. Wash the webfoot octopus

   

   

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   To remove foreign matter trapped in the suckers and eliminate any fishy odor, add the salt and flour, then rub vigorously with your hands.

   If it feels too stiff, add a tiny bit of water as you work.

   

   

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   Rinse thoroughly while rubbing to wash away all the flour and salty residue.

4. Blanch

   

   

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   First, blanch the soybean sprouts in rolling boiling water.

   Rinse in cold water and drain in a colander.

   

   

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   In the same boiling water used for the sprouts, add the webfoot octopus and blanch lightly.

   It cooks and turns plump and springy right away; blanch it within 1 minute so it does not turn tough.

   Rinse in cold water and drain.

   

   

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   The webfoot octopus was large, so I cut it into bite-sized pieces.

   Chop the vegetable ingredients into generous pieces as well.

5. Make the sauce

   

   

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   Except for the toasted sesame oil and toasted sesame seeds, combine the sauce ingredients: 5 tbsp gochugaru, 4 tbsp regular soy sauce, 2 tbsp gochujang, 3 tbsp mirin, 2 tbsp corn syrup, 1 tbsp sugar, 3 tbsp minced garlic, 1/2 tbsp minced ginger, and a little ground black pepper.

   While mirin helps control fishiness, the flavor of ginger complements seafood beautifully while cutting through unwanted odors.

   

   

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   Set aside half of the sauce, add it to the webfoot octopus, and toss to season in advance.

6. Stir-fry

   

   Drizzle cooking oil generously into the pan, add the onion and large green onion, and stir-fry briskly until softened.

   Sautéing them first releases vegetable juices so the sauce will not burn easily later.

   

   

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   Add the remaining sauce and stir-fry thoroughly so it blends with the aromatic oil without burning, which creates a smoky flavor.

   

   

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   Now add the seasoned webfoot octopus and stir-fry quickly over high heat, almost searing it lightly; this prevents liquid from pooling and keeps the pre-cooked webfoot octopus from getting tough.

   

   

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   Add the perilla leaves and chilies, toss briefly until slightly wilted, then turn off the heat.

   

   Finish by adding the toasted sesame oil and toasted sesame seeds.

7. Serve

   

   Plate the stir-fried webfoot octopus on a large dish together with the blanched soybean sprouts to finish.

   Just looking at it, you know it is spicy and delicious.

Ppunwife's tips

• It cooks and turns plump and springy right away; blanch it within 1 minute so it does not turn tough.
• Sautéing the vegetables first releases vegetable juices so the sauce will not burn easily later.
• Stir-fry the remaining sauce thoroughly so it blends with the aromatic oil without burning, which creates a smoky flavor.
• Add the seasoned webfoot octopus and stir-fry quickly over high heat, almost searing it lightly; this prevents liquid from pooling and keeps the pre-cooked webfoot octopus from getting tough.

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