Ttukdak Hyung's Spicy Jjukkoyaki

• 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 🍳

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.

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.