Spring season, super fast spicy jugumi stir-fry without water
It's a little past the jjukumi season, but jjukumi still tastes good. I made stir-fried webfoot octopus that is soft and chewy without moisture. It's very good as a side dish and a side dish for alcohol.
4 serving
Within 30 minutes
어부동김반장
Ingredients
  • Webfoot octopus
    8ea
  • Cabbage
    little
  • Carrot
    1piece
  • onion
    1ea
  • crushed garlic
    1spoon
  • leek
    1piece
  • Cheongyang red pepper
    3ea
  • red pepper paste
    1spoon
  • Red pepper powder
    3spoon
  • thick soy sauce
    2spoon
  • Sugar
    1spoon
  • canola oil
    4spoon
Cooking Steps
STEP 1/9
I prepared jjukumi as a creature.
You can prepare the freezer.
I prepared the vegetables in the refrigerator, so you can add mushroom types.
Cut the green onions in a generous amount, and sift the rest into similar sizes.
STEP 2/9
Wash webfoot octopus with a spoonful of sea salt.
It's a creature, but sometimes the footrest is stuck in it's the day after tomorrow.
Cut the large jjukumi into 4 pieces and the small into 2 pieces.
STEP 3/9
Boil webfoot octopus in boiling water for 30 seconds
Rinse in cold water and drain.
If you blanch it a little bit, there's no moisture in the stir-fried webfoot octopus, and you can feel the soft and chewy texture of webfoot octopus.
STEP 4/9
Pour canola oil in a preheated frying pan, add pine needle green onion, and serve with scallion oil.
STEP 5/9
When the scent of green onion comes up, add 1 spoon of red pepper powder and stir-fry it.
Add minced garlic and stir-fry it.
STEP 6/9
Add blanched webfoot octopus, 1 spoonful of sugar
On medium heat for about a minute
STEP 7/9
Add 1 spoon of red pepper paste, 2 spoon of red pepper powder, and 2 spoon of dark soy sauce
Whirling
STEP 8/9
Add the remaining chasod and stir-fry for about 3 minutes.
STEP 9/9
You can use thick soy sauce or salt for the lack of seasoning.
If you want a spicy taste, you can add about 3 cheongyang peppers.
I tend to eat it bland, so I didn't add extra seasoning.
If you boil and cook webfoot octopus, it's good because there's no water in the stir-fried webfoot octopus. The trick is to stir-fry webfoot octopus quickly and quickly. That way, the texture of webfoot octopus is good.
Cooking review
5.00
score
  • 171*****
    score
    It's easy and delicious I'm going to use this recipe from now on
    2022-05-15 20:01
  • 553*****
    score
    Thank you for the food I'll always use this recipe^^~
    2021-03-13 23:38
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