Wonjo Gagopa Anmyeondo Jjukkumi

Not octopus ❌ It's jjukkumi, baby! 🐙A perfect seasonal match: fragrant naengi (shepherd’s purse) meets fresh spring jjukkumi 🤝Spring jjukkumi are full of eggs and at their best when flowers are in full bloom 🌸—that’s the time to come!They’re big, plump, and so chewy you might think, “Wait, is this octopus?” Nope—it’s 100% jjukkumi.

The clean veggie broth + the rich umami of jjukkumi = a deep, unforgettable soup.And yes, the black ink in the broth? Actually delicious ❤️Add in the herbal scent of naengi, and it’s flavor heaven.

But the real seasonal delicacy? The jjukkumi eggs—tightly packed like grains of rice inside their heads. The texture? Absolutely insane 👍🏻

And don’t sleep on the stir-fried jjukkumi—the seasoning is out of this world.Made with special Anmyeondo chili powder, the sauce is sweet, spicy, and totally addictive.And the finishing move? Mix the leftover sauce with rice for that ultimate K-dessert: spicy fried rice. Unskippable.