Jukkumi (baby octopus) looks similar to octopus but is smaller in size. After removing the innards and ink sac, it is briefly blanched in boiling water and used in various dishes. Stir-fried baby octopus is made by cooking jukkumi in a spicy sauce, and it can be enjoyed as a side dish or as a snack with drinks.
Spicy Recipe for Stir-fried Baby Octopus
Ingredients for Stir-fried Baby Octopus
Let's take a look at the ingredients needed to make delicious stir-fried baby octopus.
- Baby octopus: 500g
- Onion: 1/2
- Green onion: 1/2 stalk
- Cheongyang pepper: 1 (optional)
- Minced garlic: 1 tablespoon
- Red pepper powder: 3 tablespoons
- Gochujang (Korean red chili paste): 2 tablespoons
- Soy sauce: 1 tablespoon
- Sugar: 1 tablespoon
- Corn syrup: 1 tablespoon
- Sesame oil: 1 tablespoon
- Pepper: a pinch
Stir-fried Baby Octopus Recipe
Let's learn the process of making spicy and sweet stir-fried baby octopus and some additional tips.
Cooking Process:
- Clean the baby octopus thoroughly and remove excess water.
- Slice the onion into thin strips, chop the green onion, and thinly slice the Cheongyang pepper.
- To make the sauce, mix red pepper powder, gochujang, soy sauce, sugar, corn syrup, minced garlic, sesame oil, and pepper.
- Heat oil in a pan and stir-fry the onion until it becomes slightly transparent.
- Then add the baby octopus and stir-fry.
- Once the baby octopus is cooked, add the sauce and stir-fry until the flavors are well absorbed.
- Finally, add the green onion and Cheongyang pepper, stir-fry briefly, and it's ready to serve.
Tip:
- Blanch the baby octopus in boiling water briefly before using to achieve a chewier texture.
- If you prefer a spicier dish, you can add more Cheongyang pepper or red pepper powder.
- Feel free to add rice cakes, ramen noodles, or cheese according to your personal preference.
Calorie Information for Stir-fried Baby Octopus
Let's look at the calorie content of each ingredient in stir-fried baby octopus and the estimated total calories.
| Baby octopus (500g) | 235 Kcal |
| Onion (1/2) | 23 Kcal |
| Green onion (1/2 stalk) | 20 Kcal |
| Cheongyang pepper (1) | 5 Kcal |
| Minced garlic (1 tablespoon) | 15 Kcal |
| Red pepper powder (3 tablespoons) | 72 Kcal |
| Gochujang (2 tablespoons) | 66 Kcal |
| Soy sauce (1 tablespoon) | 8 Kcal |
| Sugar (1 tablespoon): | 48 Kcal |
| Corn syrup (1 tablespoon) | 32 Kcal |
| Sesame oil (1 tablespoon) | 120 Kcal |
| Estimated total calories | 644 Kcal |
Nutrients and Benefits of Stir-fried Baby Octopus
Stir-fried baby octopus provides a variety of nutrients, mainly protein, vitamins, and minerals. However, the specific nutritional content of the dish may vary depending on the cooking method and ingredients used. Below is information on the nutrients and benefits commonly provided by stir-fried baby octopus.
Nutritional Components
Stir-fried baby octopus offers a rich array of nutrients, primarily comprising protein, vitamins, and minerals.
- Protein: Essential for muscle formation, maintenance, and metabolic activity.
- Vitamins: Stir-fried baby octopus provides various vitamins, particularly abundant in Vitamin A and B12.
- Minerals: It contains iron, zinc, phosphorus, potassium, etc., contributing to red blood cell formation and immune system support.
- Omega-3 Fatty Acids: Rich in omega-3 fatty acids, promoting brain and cardiovascular health.
Benefits
Stir-fried baby octopus is rich in diverse nutrients that are vital for bodily functions.
- Protein: Crucial for maintaining muscle mass.
- Taurine: Enhances blood circulation and strengthens the immune system.
- DHA and EPA: These omega-3 fatty acids improve blood circulation and support heart and brain health.
However, it's important to be cautious about potential allergic reactions and the possibility of elevated blood pressure if excessively spicy. Therefore, mindful consumption is advised.
Stir-fried Baby Octopus: History and Characteristics
Historical Background and Culinary Culture
Baby octopus has long been cherished in East Asia and has significantly influenced Korean culinary culture. Records trace back to the Three Kingdoms period, indicating its consumption. During the Goryeo Dynasty, it was utilized in the production of "fermented squid, " known as "ojingeojeot." Throughout the Joseon Dynasty, baby octopus was featured in various dishes, showcasing its rich nutritional value and diverse flavors.
Characteristics and Cooking Methods
Known for its tender yet chewy texture, baby octopus is convenient to prepare. Recognized as a high-protein, low-fat seafood, it finds versatility in various cuisines. While commonly stir-fried or grilled, it is also incorporated into dishes such as pancakes, steamed dishes, and spicy rice cakes.
Popularity and Allure
Particularly, stir-fried baby octopus stands out as a quintessential seafood dish beloved by Koreans. Its blend of spicy seasoning creates a delightful harmony of flavors, making it a favored accompaniment for alcoholic beverages or a tantalizing side dish. Originating in the late 1980s in Yongdu-dong, Dongdaemun-gu, Seoul, it gained popularity among factory workers for its affordability and satisfying taste. Since then, it has become widely enjoyed and cherished by many.
Summary
Stir-fried baby octopus represents a culinary delight with a rich history and diverse flavors, making frequent appearances on Korean dining tables. Its tender texture, nutritional benefits, and adaptability in various recipes contribute to its popularity. Especially renowned for its spicy seasoning, it has secured its place as a favored companion to drinks and a beloved dish among many.
