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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 (0.42 oz (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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (0.42 oz (12 g)) and minced ginger (7/8 oz (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.

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.