Hey everyone! If you love spicy food, you are going to obsess over this one. I am talking about Jjukkumi Bokkeum, a classic Korean dish made of baby octopus coated in a fiery, sticky, slightly sweet sauce. It hits you with heat right away, but it is so addictive you can’t stop eating it.
What is Jjukkumi Bokkeum? Spicy Korean baby octopus stir-fry, or Jjukkumi Bokkeum, is an authentic Korean street food featuring tender, bite-sized octopus tossed in a sweet, smoky, and intensely spicy sauce. It is a quick weeknight dinner that pairs perfectly with a bowl of steamed rice.
| Prep Time | Cook Time | Calories | Difficulty Level |
| 15 mins | 5 mins | ~280 kcal | Easy |
Why This Recipe Works
- No Watery Sauce: We blanch the octopus before stir-frying, keeping your sauce thick, glossy, and clinging to the seafood.
- Fast Cooking: It cooks in literally minutes, making it an amazing quick weeknight dinner.
- Authentic Flavor: The specific ratio of chili paste to chili flakes gives it that classic restaurant-quality taste.
Ingredients You Need
- 1 lb (450g) Baby Octopus: Fresh or frozen (thawed completely). You can find these at most Asian grocery stores.
- Coarse Salt or Flour: Just for cleaning the octopus.
- 1 tbsp Cooking Oil: Any neutral oil like canola or vegetable.
- 1 tbsp Sesame Oil: For finishing.
- 1 tbsp Toasted Sesame Seeds: For garnish.
The Spicy Sauce:
- 2 tbsp Gochujang: Korean chili paste.
- 2 tbsp Gochugaru: Korean chili flakes (adjust down to 1 tbsp if you are sensitive to heat).
- 1 tbsp Soy Sauce
- 1 tbsp Sugar (or corn syrup for extra gloss)
- 1 tbsp Minced Garlic
- 1/2 tsp Black Pepper
Step-by-Step Instructions
- Clean the octopus. Put the octopus in a bowl, add a handful of coarse salt or flour, and massage vigorously for a couple of minutes. This strips away the slime and fishy smell. Rinse thoroughly under cold water.
- Boil a pot of water. Drop the octopus in and blanch them for exactly 30 to 45 seconds. Remove, drain well, and chop them into bite-sized pieces.
- Whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and black pepper in a small bowl.
- Heat your skillet or wok over the highest heat possible. Add the cooking oil.
- Toss the chopped octopus and the sauce into the hot pan. Stir-fry furiously for 2 to 3 minutes. Because you already blanched the octopus, you just need to caramelize the sauce and warm it through.
- Turn off the heat. Drizzle the sesame oil over the top and sprinkle heavily with sesame seeds. Serve immediately with hot rice and maybe some mild bean sprouts on the side to cool your mouth down!
Chef’s Secret Tips
Here is my biggest pro-tip for cooking cephalopods (octopus, squid, cuttlefish): they are incredibly unforgiving if you overcook them. If you leave them in the pan too long, they go from tender to tasting like pencil erasers. Always use high heat and keep the cooking time under three minutes once they hit the frying pan.
Also, wear an apron! That red sauce bubbles and splatters, and gochujang stains are really tough to get out of light clothes.
Frequently Asked Questions
Can I use regular large octopus or squid instead? Yes, absolutely. If you use a large octopus, you will need to boil it much longer until tender before chopping and stir-frying it. Squid can be cooked exactly the same way as this baby octopus recipe.
Is this dish extremely spicy? How can I fix that? It packs a punch. If you want a milder version, cut the gochugaru (chili flakes) in half or omit them entirely. Keep the gochujang (chili paste) though, as it provides the necessary sticky texture and base flavor.
Can I save leftovers? You can keep it in the fridge for up to two days. When reheating, do it fast in a hot pan or microwave it in short 15-second bursts. If you heat it too slowly, the octopus will turn rubbery.