Korean Grilled Octopus
Nakji-gui is a Korean grilled small octopus dish where the octopus is rubbed with salt, rinsed clean, then coated in a marinade of gochujang, soy sauce, sesame oil, minced garlic, and corn syrup before hitting a hot grill grate or pan. Small octopus has finer muscle fibers than its larger relatives, making it springy and bouncy when cooked fast over high heat but rubbery when overcooked. The gochujang marinade and corn syrup caramelize rapidly on the hot surface, forming a red, glossy shell around each tentacle. Grilling over an open flame adds an extra smoky dimension, while pan-cooking requires thorough drying of the octopus to avoid steaming instead of searing.
Adjust Servings
Instructions
- 1
Clean octopus by rubbing with salt, rinse well.
- 2
Mix gochujang, soy sauce, sesame oil, garlic, and syrup for marinade.
- 3
Coat octopus in marinade, grill on grate or pan.
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