I know that a lot of people are intimidated about cooking octopus. If you’re one of them, I urge you to try cooking with baby octopus, “jjukkumi.” Baby octopus is naturally tender and easy to handle. If you prefer, you can also use small squid for this recipe. Here, they are marinated in a spicy gochujang sauce and seared quickly on the grill. Marinating helps tenderize the octopus, so give it sufficient time to marinate. You will have tender baby octopus with a burst of flavor in every bite!

2 to 3 servings

Ingredients:

● 450 grams (10-12) baby octopus

● 1 small cucumber, thinly sliced, for garnish (optional)

Marinade:

● 2 tablespoons gochujang (red chili pepper paste)

● 1 to 2 teaspoons gochugaru (red chili pepper flakes)

● 1 tablespoon soy sauce

● 1 tablespoon rice wine (or mirim)

● 2 tablespoons sugar

● 1 teaspoon minced garlic

● 1/2 teaspoon finely grated ginger

● 1 tablespoon sesame oil

● 1 teaspoon sesame seeds

Defrost the octopus, if frozen. If not pre-cleaned, remove and discard the beaks and insides of the heads. Rinse the octopus well under cold running water.

Combine the marinade ingredients. Pour over the octopus and mix to coat well. Marinate in the fridge for 2 to 3 hours (or overnight). Heat a lightly oiled grill or grill pan over medium high heat and sear for about 3 minutes, turning a couple of times. Do not overcook. Plate them on the optional cucumber slices to serve.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun