Korean
Korean - Seafood
Jjukkumi Bokkeum
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500 g webfoot octopus (jjukkumi), cleaned
- • 1 onion, sliced
- • 3 tbsp gochugaru
- • 1 tbsp gochujang
- • 2 tbsp soy sauce
- • 1 tbsp sugar or corn syrup
- • 4 cloves garlic and 1 tsp ginger, minced
- • 2 tbsp vegetable oil
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Cut out the eyes and beaks, pull away the ink sacs, and rub the octopus with coarse salt; rinse and cut into pieces.
2
Phase 2
Stir the gochugaru, gochujang, soy sauce, sugar, garlic, and ginger together into a paste.
3
Phase 3
Heat the oil in a wok until smoking and stir-fry the octopus 2 minutes over high heat until it tightens.
4
Phase 4
Add the onion and the sauce and toss constantly 3-4 minutes until everything is coated and glossy.
5
Phase 5
Throw in the spring onions, toss once, and serve hot with rice or wrapped in perilla leaves.