Jjukkumi Bokkeum: Stir-Fried Baby Octopus
By Joe Wabe.
In the past few years, jjukkumi (쭈꾸미) has become a distinctive spring food. It is between March and April that this small octopus emerges from the deep waters along the west coast of Korea and spawns. However, because of overfishing and other environmental issues, jjukkumi catches are not as abundant as in the past, and this has made its price jump. This has likewise increased the import of frozen products from Southeast Asia in order to keep up with demand while keeping it affordable for the population.
The city of Muan is quite a popular place for enjoying a variety of dishes made from octopus – it is a must when traveling to this southwestern region. There is also a jjukkumi festival at Muchangpo Beach held every year from mid-March to early April that offers an abundance of freshly caught seasonal seafood, among which this baby octopus is the major attraction. One factor that sets jjukkumi apart from other varieties of octopus is the taste, a nice saltiness followed by a gentle sweetness and fresh sea scent. Also, its texture is very tender and not as chewy as regular octopus. Jjukkumi bokkeum (쭈꾸미 볶음) is mostly enjoyed very spicy, but since the kitchen is yours, you can command the process and stir things in at your own heat levels. If you want to get the best quality, visit your local traditional market this spring for a fresher and more authentic Korean catch.
Ingredients (Serves 3)
3 small baby octopuses
1 tbs red pepper paste
2 tbs red pepper flakes
1 tbs soy sauce
1 tbs anchovy stock
2 tbs rice syrup
1 tbs rice wine (mirin)
1 tbs sesame oil
1 tbs minced garlic
1 medium onion chopped
1 green onion
1 cup of chopped cabbage
1 carrot sliced
1 tbs sesame seeds
Preparation
For starters, cleaning the guts is optional, and you can enjoy deeper flavors if you leave the head as is. However, if you want to clean out the innards, you will have to proceed with a pair of scissors or a knife just like with a normal octopus. Once the octopus is cut into bite-sized pieces, in a bowl sprinkle sea salt and scrub the parts for about two minutes, then under cold, running water, get rid of the salt, drain, and set apart. In a mixing bowl, add the red pepper paste, flakes, soy sauce, anchovy stock, rice syrup, mirin, sesame oil, and minced garlic, and mix all the ingredients together well. Heat a wok or frying pan over high heat with oil, and add the onions, cabbage, and carrots, and then stir for about two minutes. Add the baby octopus and sauce for about three more minutes. Next, add the chopped green onion. Do not cook for more than five minutes since the texture could become chewier. Garnish with sesame seeds and enjoy.
The Author
Joe Wabe is a Gwangju expat who has been contributing to the GIC and the Gwangju News for more than ten years with his work in photography and writing.