Korean•gourmet
Jjukkumi Gui (Spicy Grilled Baby Octopus)
Baby octopus are marinated in a spicy gochujang sauce and seared quickly on the grill. Tender, enjoyably chewy, not to mention a burst of flavor with every bite!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound 10 - 12 baby octopus
- 1 small cucumber (thinly sliced, for garnish (optional))
- 2 tablespoons Korean red chili pepper paste (gochujang)
- 1 to 2 teaspoons Korean red chili pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (or mirin)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon finely grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Defrost, if frozen. If not pre-cleaned, remove and discard the inside of the head and beak. See more here. Rinse the octopus well under cold running water.
- 2
Combine the marinade ingredients. Pour over the octopus and mix to coat well. Marinate for 2 to 3 hours (up to overnight) in the fridge. Heat a lightly oiled grill or a grill pan to medium high and sear for about 3 minutes, turning a couple of times. Do not overcook. Plate them on the optional cucumber slices to serve.