Jukkumi Syabu

About the dish

Spring webfoot octopus enjoyed blanched. Jukkumi-shabu is roe-filled spring octopus briefly blanched in broth. Enjoy the chewy octopus and the nutty roe, then finish by cooking porridge in the broth.

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, napa cabbage, crown daisy, water dropwort, enoki, stock · Seasoning: cho-gochujang, soy sauce

Simple recipe

1. Clean and rinse the octopus.
2. Bring a vegetable stock to a boil.
3. Prepare the vegetables.
4. Blanch and eat the octopus.
5. Finish by cooking porridge or kalguksu in the leftover broth.

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A Glass · Traditional pairing