Korean Grilled Baby Octopus

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Korean Grilled Baby Octopus

INGREDIENTS

• Marinade:
• 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

INTRUCTIONS

Defrost, if frozen. If not pre-cleaned, remove and discard the inside of the head and beak. Rinse the octopus well under cold running water.

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.

This article adapted from this site

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