Jukkumi Bokkeum

About the dish

A spicy delicacy from spring webfoot octopus. Jukkumi is at its best in spring, full of roe, hence spring jukkumi. Stir-fried fast over high heat in a gochujang sauce, jukkumi-bokkeum whets the spring appetite with its chew and spice.

Key ingredient

Webfoot octopus (jukkumi) — good for protecting and restoring eyesight and easing muscle fatigue; aids memory, brain health and physical development; stabilizes cholesterol and boosts circulation; its ink has wellness-supporting properties. In season May; from the South Coast and coastal waters.

Ingredients

Main: webfoot octopus, onion, cabbage, carrot, scallion, perilla leaves · Seasoning: gochujang, chili powder, soy sauce, minced garlic, sugar

Simple recipe

1. Rub the octopus with flour, rinse, and parboil.
2. Make a sauce of chili powder, gochujang and minced garlic.
3. Stir-fry onion and scallion over high heat.
4. Add the octopus and sauce and stir-fry quickly.
5. Drizzle with sesame and sesame oil and serve before it toughens.

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A Glass · Traditional pairing