Jjukkumi Gui (Spicy Grilled Baby Octopus)

Method3 steps

1. 1

   Step 1: Thaw the baby octopus (1 lb) if frozen. If not precleaned, remove and discard the contents of each head and the beak. Rinse well under cold running water and drain.

   Uses 1 lb baby octopus (about 10–12) · Cold running water, as needed to rinse octopus

2. 2

   Step 2: Mix the gochujang (2 tbsp), gochugaru (1–2 tsp), soy sauce (1 tablespoon), rice wine (1 tablespoon) or mirin, sugar (2 tablespoons), minced garlic (1 teaspoon), grated ginger (1/2 tsp), sesame oil (1 tablespoon) and sesame seeds (1 teaspoon). Coat the cleaned octopus with the marinade and refrigerate for 2–3 hours, or up to overnight.

   Refrigerate marinade; overnight optional · 180 minUses Cleaned drained baby octopus · 2 tbsp gochujang · 1–2 tsp gochugaru · 1 tablespoon soy sauce · 1 tablespoon rice wine (or mirin) · 2 tablespoons sugar · 1 teaspoon minced garlic · 1/2 tsp finely grated ginger

3. 3

   Step 3: Lightly oil a grill or grill pan and heat over medium-high heat. Sear the marinated baby octopus for about 3 minutes, turning a couple of times, until cooked through; avoid overcooking. Thinly slice the optional cucumber (1 small) and plate the cooked octopus over it to serve.

   Grill baby octopus until cooked through · 3 minUses Marinated baby octopus · Cooking oil, as needed to lightly oil the grill or grill pan · 1 small cucumber (thinly sliced, for garnish (optional))