Main ingredients 🥩
webfoot octopusKorean pancake mixeggmilkscallionhondashigochujangoyster saucemayonnaisekatsuobushicheongyang chili pepper
Ttukdak Hyung's Spicy Jjukkoyaki
A fusion snack made by adding whole webfoot octopus instead of octopus into a takoyaki pan, rolling and grilling until golden, then topping with a savory Korean-style spicy pork sauce that explodes with umami.
🙋 Recommended for
- ⭐ Those who want to try a unique and special dish using a neglected takoyaki pan at home.
- ⭐ Those who find regular teriyaki takoyaki gets boring quickly and want a spicy, peppery Korean-style flavor.
- ⭐ Those who prefer the soft yet chewy texture of octopus or webfoot octopus over the tougher texture of octopus.
Ingredients needed 🛒2 servings
- cleaned webfoot octopus, to taste
- Korean pancake mix, to taste
- baking powder, a pinch
- katsuobushi, a handful
- 1 egg
- milk, a splash
- chopped scallion, to taste
- hondashi, a dash
- cooking oil, generously
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tbsp minced garlic
- 1 tbsp oyster sauce
- 1 tbsp gochujang
- a pinch of black pepper
- mayonnaise, to taste
- 1 cheongyang chili pepper
Recipe 🍳
- In a large bowl, combine Korean pancake mix, baking powder, finely crushed katsuobushi, 1 egg, milk, and finely chopped scallion.
- Gently add a dash of hondashi to the batter to give it the deep umami characteristic of Japanese cuisine, then mix until smooth and no lumps remain.
- Generously coat each hole of the takoyaki pan with cooking oil and heat it sufficiently.
- Pour the prepared batter into the takoyaki pan molds, filling them to the brim until they overflow slightly.
- Place one whole drained webfoot octopus in the center of each batter-filled mold.
- When the bottom of the batter begins to cook, use skewers or chopsticks to tidy up the edges and roll them into round balls, cooking until golden brown.
- In a bowl, mix gochugaru, sugar, mirin, minced garlic, oyster sauce, gochujang, and black pepper to make a spicy and savory Korean-style pork sauce.
- Generously brush or spoon the prepared spicy sauce onto the surface of the golden and crispy jjukkoyaki.
- Drizzle mayonnaise in a zigzag pattern over the sauce, then top with katsuobushi and minced cheongyang chili pepper as garnish.
- Mix Korean pancake mix, katsuobushi, egg, milk, scallion, and hondashi to make a moist takoyaki batter.
- Pour the batter into a generously oiled takoyaki pan, place one whole webfoot octopus in each, and roll into balls while grilling until golden.
- Brush the cooked jjukkoyaki with spicy sauce made from gochujang and oyster sauce, then top with mayonnaise, katsuobushi, and cheongyang chili pepper.
Cooking tips 💡
- Adding hondashi to the batter creates the rich umami that gives it that distinctive restaurant-quality taste.
- When flipping the batter in the takoyaki pan, having enough oil ensures the surface becomes crispy as if fried and prevents sticking, making it easier to form nice round shapes.