A Korean Grilled Baby Octopus ( Jjukkumi Gui) is another way to have tender, enjoyably chewy and flavoursome baby octopus. Have you ever had grilled baby octopus? If you haven’t and you are an adventurous eater like me, you’ve got to try it!
Easy and fast cooking is the reason why I decided to make a Korean Grilled Baby Octopus( Jjukkumi Gui). However, you need to marinate baby octopus a head in spicy gochujang sauce to have a greater deep flavour. What I did, I marinated them over night.
At first, I felt intimidate by the thought of cooking baby octopus. I realized that the frozen baby octopus that I bought was ready to cook. No need to pre-clean by removing and discarding the inside of the head and beak.
This Korean Grilled Baby Octopus ( Jjukkumi Gui) is perfect to be accompanied with a bitter and refreshing vegetable such as Chinese mustard greens (gai choy or Indian mustard). You can also use cucumber or other refreshing vegetables to company this great grilled seafood.
Korean Grilled Baby Octopus
Jjukkumi Gui Recipe
- 1 lb frozen baby octopus (10 – 12 pieces)
- 2 tablespoons gochujang (Korean red chili pepper paste)
- 2 – 3 teaspoons cabe bubuk (Indonesian chili powder)*
- 1 tablespoon soy sauce
- 1 tablespoon ang ciu (Indonesian rice wine)*
- 1 – 2 tablespoons honey
- 1 teaspoon minced garlic
- 1/2 teaspoon finely grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
* Due to no gochugaru (Korean red chili pepper flakes) and mirin/rice wine are available in my pantry at that moment, I substituted to something that closer enough.
- Defrost and 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.