Korean Spicy Grilled Octopus

Cut 400 g boiled octopus into bite-size pieces, then press well with paper towels until the surface feels dry.

This keeps the seasoning concentrated and helps it caramelize instead of turning watery.

Mix 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, oligosaccharide syrup, and minced garlic.

Stir until the paste loosens and no thick clumps remain.

Add the sauce to the octopus and coat every piece with your hand or a spatula.

Marinate at room temperature for only 10 minutes so the salty and spicy flavors cling.

Heat a pan thoroughly over high heat, then spread the octopus in a single layer.

Avoid piling the pieces, because trapped steam makes the glaze loose and prevents fast searing.

Sear and toss the octopus quickly, finishing within 3 to 4 minutes.

When the edges of the seasoning darken slightly and turn glossy, stop cooking before the octopus toughens.

After turning off the heat, add 1 teaspoon sesame oil, 0.5 sliced green onion, and 0.5 tablespoon sesame seeds.

Toss with residual heat only, then serve right away while the glaze is glossy.