Chukkumi bokkeum (쭈꾸미 볶음)

Name: Chukkumi bokkeum
Total time: 19 min
Yield: 2
Cuisine: Korea
Ingredients: 450 g small octopus; 1 pcs small cucumber; 2 tbsp Korean red chili paste; 1-2 tsp Korean red chili flakes; 1 tbsp soy sauce; 1 tbsp rice wine; 2 tbsp sugar; 1 tsp garlic; 0.5 tsp ginger; 1 tbsp sesame oil; 1 tsp sesame seeds

Korea

A spicy, tender and slightly crunchy snack of small octopus marinated in gochujang sauce, quickly grilled. Served with thin slices of fresh cucumber.

Ingredients

450 g small octopus
1 pcs small cucumber
2 tbsp Korean red chili paste
1-2 tsp Korean red chili flakes
1 tbsp soy sauce
1 tbsp rice wine
2 tbsp sugar
1 tsp garlic
0.5 tsp ginger
1 tbsp sesame oil
1 tsp sesame seeds

Steps

If the octopus is frozen – thaw it. If necessary, clean by removing the head's innards and beak, then rinse thoroughly under cold running water.
In a bowl, combine Korean red chili paste, Korean red chili flakes, soy sauce, rice wine, sugar, minced garlic, grated ginger, sesame oil and sesame seeds. Pour the marinade over the octopus, mix well until fully coated, and let it marinate in the refrigerator for 2–3 hours.
Heat a lightly oiled grill or grill pan over medium‑high heat and grill the octopus for about 3 minutes, turning several times until browned but not dried out.
Place the cooked octopus on thin slices of cucumber (if using) and serve immediately. Optionally sprinkle with extra sesame seeds.