Korean Spicy Grilled Octopus
Muneo-yangnyeom-gui is a Korean spicy grilled octopus dish where pre-boiled octopus is cut into bite-sized pieces, marinated for ten minutes in gochujang, gochugaru, soy sauce, oligosaccharide syrup, and minced garlic, then seared quickly in a smoking-hot pan. Since the octopus is already cooked, extended heat exposure only toughens it-the entire grilling step should finish within three to four minutes. Blotting the octopus completely dry before cooking prevents the sauce from becoming watery and ensures rapid caramelization at high temperature. Sesame oil, sliced green onion, and sesame seeds are tossed in after the heat is off, adding a toasted, aromatic layer over the spicy-sweet glaze.
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Instructions
- 1
Cut the octopus into bite-size pieces and pat very dry.
- 2
Mix gochujang, gochugaru, soy sauce, syrup, and garlic into a sauce.
- 3
Coat octopus with the sauce and marinate for 10 minutes.
- 4
Cook on high heat in a hot pan for 3-4 minutes, tossing quickly.
- 5
Turn off heat and finish with sesame oil, chopped green onion, and sesame seeds.
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