Ingredients
- 1pound10-12 baby octopus
- 1 small cucumberthinly slice d, for garnish (optional)
- 2 tablespoon sKorean red chili pepper pastegochujang
- 1 to 2 teaspoon sKorean red chili pepper flakesgochugaru
- 1 tablespoon soy sauce
- 1 tablespoon rice wineor mirin
- 2 tablespoon ssugar
- 1 teaspoon minced garlic
- 1/2 teaspoon finely grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 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.
- 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.
