K-Spicy at Its Best! 🐙 Authentic Spicy Octopus Recipe with Special Sauce

[For the full recipe, please visit] https://www.tastekoreanfood.com/recip... [Timeline] 00:00 Intro 00:11 Prepping the Vegetables 00:21 Making the Special Spicy Sauce 00:43 How to Clean Baby Octopus 01:27 Blanching & Cooling the Octopus 01:51 Marinating the Octopus in Sauce 02:04 Stir-frying the Vegetables First 02:18 Adding Octopus & Stir-frying over High Heat 02:38 Plating & Serving Jjukkumi-bokkeum Hi everyone! Today we’re making 'Jjukkumi-bokkeum', a popular Korean spicy stir-fried baby octopus dish. 🐙🔥 The biggest challenge is preventing it from getting watery. I’ll show you my secret tip: blanching the octopus in rice wine first! This ensures a tender, chewy texture without any fishy smell. Combined with our special spicy sauce, it’s an absolute flavor bomb. ✨ [Ingredients] Baby Octopus: 10 pcs — 550g (19.4oz) Vegetables: 1/2 Onion, 1/4 Carrot, 1/2 Green onion, Chili peppers Blanching: 1/2 cup Rice wine (Cheongju) Sauce: 2 tbsp Gochujang, 2-3 tbsp Red chili powder, 2 tbsp Soy sauce, 1 tbsp Mirin, 1 tbsp Plum syrup, 1 tbsp Minced garlic, 1 tbsp Sugar, 1 tbsp Corn syrup, 1 tbsp Ginger juice, a pinch of Curry powder & Pepper [Instructions] Clean: Remove organs, eyes, and mouth. Scrub with 1 tbsp each of salt and flour, then rinse 2-3 times. Blanch: Boil water with 1/2 cup rice wine. Blanch octopus for 30 seconds, then rinse in cold (or ice) water. Marinate: Cut into bite-sized pieces and marinate in the sauce for 10 mins. Stir-fry: Sauté green onions in oil to create flavored oil. Add other veggies and stir-fry over high heat. Finish: Add the marinated octopus and stir-fry quickly over maximum heat for under 3 mins. Top with sesame oil and seeds!