Jjukkumi Gui (Spicy Grilled Baby Octopus)
User Reviews
4.4
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Course
Side Dish, Main Course, Appetizer, Others
Jjukkumi Gui (Spicy Grilled Baby Octopus)
Description
This Korean dish, Jjukkumi Gui, begins by cleaning the baby octopus thoroughly, removing internal parts if necessary. The octopus is then marinated for several hours in a mixture of gochujang, gochugaru, soy sauce, rice wine, sugar, garlic, ginger, sesame oil, and sesame seeds, providing a complex spicy and slightly sweet flavor base.
The marinated octopus is briefly grilled over medium-high heat, often on a grill or grill pan, for around 3 minutes total, turning occasionally. This quick cooking preserves tenderness while developing a charred exterior and intensifies the marinade's flavor.
The dish can be served over thinly sliced cucumber, which adds a refreshing contrast. The balance of textures and flavors makes it suitable as an appetizer or part of a larger Korean meal.
Ingredients
- 1 pound baby octopus 10 to 12 pieces
- 1 cucumber thinly sliced, for garnish (optional, small
Marinade:
- 2 tablespoons gochujang gochujang, Korean red chili pepper paste
- 1 to 2 teaspoons gochugaru gochugaru, Korean red chili pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or mirin
- 2 tablespoons sugar
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger finely grated
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Defrost, if frozen. If not pre-cleaned, remove and discard the inside of the head and beak. See more here. Rinse the octopus well under cold running water.
- Combine the marinade ingredients. Pour over the octopus and mix to coat well. Marinate for 2 to 3 hours (up to overnight) in the fridge. Heat a lightly oiled grill or a grill pan to medium high and sear for about 3 minutes, turning a couple of times. Do not overcook. Plate them on the optional cucumber slices to serve.
User Reviews
Overall Rating
4.4
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