Korean Spicy Octopus Skewers
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Octopus turns rubbery quickly under heat, so both the blanch and the grilling are kept short.
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A slice of ginger in the blanching water tames the fishy smell, and the glaze of gochujang, soy sauce, sugar, garlic, and sesame oil goes on in thin layers as the skewers cook.
Ingredients
Instructions
- 1
Bring water to a full boil and blanch 300 g octopus for about 30 seconds only.
Add a slice of ginger if available to reduce fishiness, then lift it out before it starts tightening too much.
- 2
Drain the blanched octopus and cut it into bite-size pieces.
Pat the surface lightly with paper towels, because excess moisture thins the glaze and keeps it from clinging during grilling.
- 3
Mix 2 teaspoons gochujang, 1 teaspoon soy sauce, 1 teaspoon sugar, 2 minced garlic cloves, and 1 teaspoon sesame oil.
Stir until the sugar dissolves so the sauce brushes on evenly.
- 4
Thread the octopus onto 6 skewers without packing the pieces too tightly.
Leave small gaps between pieces so heat reaches the edges evenly and the skewers can be turned without tearing.
- 5
Heat a pan or grill over medium-high heat, add the skewers, and brush on a thin layer of sauce.
Turn them about every minute to prevent the sugar from burning.
- 6
Remove the skewers as soon as the outside looks glossy, sticky, and lightly charred.
Stop while the center still feels springy and serve warm, before extra heat makes the octopus tough.
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