Steps

1. In a bowl, combine Gochujang (3 tbsp), MSG (Umami Seasoning) (1 tsp), Dashida (Beef Stock Powder) (1 tsp), Sugar (2 tbsp), Gochugaru (Korean Chili Powder) (3 tbsp), Soy Sauce (3 tbsp), Minced Garlic (1 tsp), Oyster Sauce (1 tsp), Pepper (approx. 1 tsp), Mirin (Sweet Rice Wine) (1 tbsp), and Cooking Sake (Rice Wine) (1 tbsp).
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2. Mix all the seasonings until well dissolved to create the sauce. This is the key! Thoroughly mixing until all components are dissolved ensures an even flavor.
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3. Add a pinch of salt and bean sprouts to boiling water and boil for about 2 minutes.
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4. Drain the boiled bean sprouts, rinse with cold water, then soak in ice water. Drain thoroughly. This is the key! Soaking in ice water helps maintain the crisp texture of the bean sprouts.
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5. Cut 1/2 onion and 1 leek into bite-sized pieces.
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6. Add baby octopus (500g), the cut onion, and leek to a bowl.
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7. Add all the prepared sauce to the bowl and mix well.
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8. Place the seasoned baby octopus and vegetables in a pot, and top with the drained bean sprouts. This is the key! Placing the bean sprouts on top enhances the visual appeal and allows you to enjoy them with the Ttukkuumi, preserving their texture.
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9. Place the pot on a portable stove at the dining table and heat over medium heat for about 3 to 5 minutes.
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10. As soon as the baby octopus is 70-80% cooked, cut them into bite-sized pieces (about 3-4 cuts each) using scissors. This is the key! The juices released from the baby octopus deepen the overall flavor, so eating it while reducing the sauce is recommended.
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11. When it's almost ready, drizzle with sesame oil.
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12. Once the sauce has slightly reduced, turn the heat back on. Add cooked rice to the remaining sauce and mix well.
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13. Optionally, add roasted seaweed, cheese, and flying fish roe, then mix and heat.
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