Korean Grilled Webfoot Octopus
Quick answer
- Total time
- 28 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Webfoot octopus has a smaller body and thicker legs than nakji, the long-arm octopus.
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It spends just 10 minutes in the spicy marinade and 3 to 4 minutes over high heat, and the slightly charred sauce that catches on the pan floor is part of the flavor. In spring they often come full of roe, and the leftover sauce goes into fried rice.
Ingredients
Instructions
- 1
Remove the innards from 400 g webfoot octopus, then rinse well under running water.
Drain thoroughly and pat off excess moisture so the spicy marinade does not become watery in the pan.
- 2
Mix 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, and minced garlic.
Add 1 teaspoon each sugar and sesame oil, then stir until the sugar dissolves and the paste looks even.
- 3
Coat the cleaned octopus evenly with the marinade and let it stand for only 10 minutes.
Do not marinate much longer, because the octopus can release too much liquid and steam instead of sear.
- 4
Heat the pan very well over high heat, then spread the octopus in a single layer.
If the pan is crowded, cook in batches so moisture can evaporate quickly and the sauce can catch slightly.
- 5
Sear for 3-4 minutes, tossing quickly, until the octopus curls and the sauce lightly scorches on the pan surface.
Stop before it tightens too much, because overcooking makes it rubbery and dry.
- 6
Add 30 g green onion and toss for just 20-30 seconds to keep its fresh aroma.
Transfer immediately while the octopus is still springy, and serve hot with the glossy spicy coating intact.
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