Korean Spicy Octopus Skewers
Blanched octopus is cut into pieces, threaded onto skewers, and grilled on a pan or open flame while being brushed repeatedly with a spicy sauce of gochujang, soy sauce, sugar, minced garlic, and sesame oil. Octopus toughens rapidly with prolonged heat, so high-temperature, quick grilling is essential to maintain a springy chew. The layered sauce builds a coating of chili heat and nutty sesame over the octopus's clean, briny base flavor.
Adjust Servings
Instructions
- 1
Blanch octopus and cut into pieces.
- 2
Mix gochujang, soy sauce, sugar, garlic, sesame oil for sauce.
- 3
Thread octopus pieces onto skewers.
- 4
Grill on pan or grill, brushing with sauce as it cooks.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Blood Sausage Skewers
Soondae-kkochi are Korean blood sausage skewers threaded alternately with onion and green onion pieces, then pan-grilled and glazed with a gochujang-ketchup sauce. The glaze gains depth from oligosaccharide syrup and soy sauce, and is brushed on in two rounds to build a glossy, caramelized coating without burning. The sundae must be cooked slowly over low heat, rolling it gently to prevent the casing from bursting while keeping the interior chewy. The onion and scallion segments soften and sweeten as they grill, providing contrast between the bites of sundae.
Korean Grilled Chicken Heart Skewers
Dak-yeomtong-kkochi starts by soaking trimmed chicken hearts in milk for fifteen minutes to neutralize any off-flavors, then threads them onto skewers for grilling. A glaze of soy sauce, gochujang, sugar, garlic, and cooking wine is brushed on during grilling, building a salty-sweet layer with mild heat. Unlike regular chicken meat, hearts have a firm, springy chew that releases a subtle nuttiness the more you bite. The milk soak, combined with garlic and cooking wine in the sauce, cleanly eliminates any organ taste, leaving only char and seasoning on the finished skewers.
Korean Sotteok Sotteok Skewers
Sotteok-sotteok is a Korean street snack of alternating mini sausages and cylinder rice cakes on a skewer, pan-grilled and coated in a sweet-spicy glaze of gochujang, ketchup, and oligosaccharide syrup. The rice cakes are soaked in warm water beforehand to soften them, ensuring they cook through on the pan and achieve maximum chewiness. Sausages are lightly scored to prevent splitting, and the skewers are rolled over medium heat until evenly browned. The glaze is tossed on quickly over low heat so it clings in a glossy layer, and the sauce gradually seeps into the rice cakes with each bite.
Korean Grilled Patty Skewers
Tteokgalbi-kkochi are skewered oval patties made from a kneaded mix of ground beef, ground pork, soy sauce, sugar, garlic, sesame oil, and a spoonful of starch for binding. Kneading the mixture for at least three minutes develops enough tackiness to keep the patties firmly attached to wooden skewers during grilling. Searing over medium heat triggers a golden Maillard crust on each side, and a final few minutes on lower heat ensures the centers cook through without drying out. A quick brush of soy-and-corn-syrup glaze right before serving gives each skewer a glossy, sweet-salty finish.
Korean Grilled Fish Cake Skewers
Sticky, sweet-spicy, and irresistibly snackable - these Korean grilled fish cake skewers are the street food you will not stop eating. Flat fish cake sheets are folded in zigzag layers onto wooden sticks, grilled, then brushed with a glossy soy-gochujang glaze. Folding the sheets before skewering increases the surface area for glaze and creates layered thickness that gives each bite a bouncy, concentrated chew. Dry-grilling the skewers first without oil drives off surface moisture so the sauce clings tightly when brushed on, and a final brief sear after glazing caramelizes the sugars into a glossy sheen. Threading pieces of green onion between the folds lets their moisture steam away during grilling, infusing the fish cake with a sweet, mellow onion fragrance.
Korean Sotteok-Sotteok Skewers
Cylinder-shaped rice cakes and mini sausages are skewered in alternating order, then pan-grilled for six to seven minutes until the surfaces turn golden. A glaze made from gochujang, ketchup, soy sauce, oligosaccharide syrup, and minced garlic is brushed on and cooked for two to three more minutes until glossy and sticky. Each skewer delivers a contrast between the dense chew of rice cake and the snappy bite of sausage, unified by the sweet-spicy coating. Originally a Korean street-food staple, sotteok-sotteok is also popular for camping trips and can be made quickly in an air fryer.