Korean Buldak Ramen have become popular over the past few years for being incredibly spicy, yet addicting. Today, I’m introducing you to my favorite way of taking these instant ramen noodles to the next level: Using one of Korea’s favorite seafood Jjukkumi (쭈꾸미)!
What is Jjukkumi?
Jjukkumi is often translated as baby octopus. However, that term can be misleading. You’re not actually eating babies! Jjukkumi is a fully-grown but smaller kind of octopus. Their texture is relatively tender and not as chewy as usual octopus. That’s why jjukkumi is a favorite of many Koreans! In western countries, jjukkumi is usually sold frozen and pre-cleaned which makes them easy to handle. Simply make sure to de-freeze the baby octopus and rinse thoroughly under cold water before cooking.
How is Jjukkumi used in Korean cuisine?
There are a variety of dishes that Koreans love to make with Jjukkumi, most of them being rather spicy. While baby octopus is still the most popular among the older generations, it has become more trendy in recent years. I’ve seen lots of new restaurants popping up all across Seoul!
The most common ways to eat this flavorful seafood is stir-fried in a spicy gochujang-based sauce (jjukkumi bokkeum/쭈꾸미볶음) or grilled. Oftentimes, noodles are added to the stir-fry as well (jjukkumi bokkeummyeon/쭈꾸미볶음면).
Buldak Ramen with Jjukkumi is a failproof variant of the classic dish “jjukkumi bokkeummyeon”, stir-fried noodles with baby octopus. We are combining the iconic spicy buldak flavor with tender seafood and crunchy cabbage. A match made in heaven!
Buldak Ramen with Jjukkumi
Ingredients
- 2 packs Buldak Ramen (light or normal)
- 300 g jjukjumi/쭈꾸미 (washed, cleaned)
- 2 stalks spring onion
- 1 handful cabbage
- 1 small onion
- 1 tbsp minced garlic
- 2 tbsp cooking oil
- 1 tbsp sugar
- sesame seeds (optional)
Instructions
- Cut cabbage, onion, and spring onions into bite-sized pieces. Wash jjukkumi thoroughly under cold running water. Cut into bite-sized pieces.
- In a medium to large skillet, heat up some cooking oil. Stir-fry onions, garlic, and spring onions until the onions turn translucent.
- Add jjukkumi and one tablespoon of sugar, coating the jjukkumi.
- Add cabbage and Buldak sauce and keep stir-frying for 2-3 minutes. Be careful not to overcook the octopus, as it becomes tough in texture when stir-fried too long.
- Garnish with spring onions and sesame seeds.