Spicy Grilled Baby Octopus (Jjukkumi Gui): A Korean Delicacy Recipe

Ingredients

  • 600 grams of baby octopus
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice wine
  • 1 tablespoon of sesame oil
  • 2 tablespoons of gochujang (Korean red chili pepper paste)
  • 2 tablespoons of gochugaru (Korean red chili pepper flakes)
  • 1 tablespoon of minced garlic
  • 1 tablespoon of finely chopped ginger
  • 1 tablespoon of honey
  • 2 green onions, finely chopped
  • 1 onion, thinly sliced
  • 2 chili peppers, thinly sliced
  • 2 tablespoons of vegetable oil
  • Sesame seeds for garnish

Steps and instructions

  1. Clean the baby octopus thoroughly and set aside.
  2. In a mixing bowl, combine soy sauce, rice wine, sesame oil, gochujang, gochugaru, minced garlic, finely chopped ginger, and honey. This will serve as your marinade.
  3. Add the cleaned baby octopus to the marinade. Make sure all the octopi are covered with the marinade. Let it sit for about 20 minutes to allow the flavors to seep in.
  4. While waiting, prepare your vegetables. Thinly slice the onions and chili peppers, and finely chop the green onions.
  5. Preheat a grill pan or a non-stick pan over medium heat and add vegetable oil.
  6. Once the pan is hot enough, add the marinated baby octopus along with the marinade. Cook for about 10 minutes, stirring occasionally to make sure they are cooked evenly.
  7. Add the sliced onions, chili peppers, and green onions to the pan. Stir well and cook for another 5 minutes or until the vegetables are cooked to your liking.
  8. Serve the jjukkumi gui hot, garnished with sesame seeds.

Tools for making

  • Grill pan or non-stick pan - You will need a grill pan or a non-stick pan to cook the baby octopus and vegetables.
  • Mixing bowl - A mixing bowl will be used to prepare the marinade for the baby octopus.
  • Knife - You will need a knife to clean the baby octopus, thinly slice the onions and chili peppers, and finely chop the green onions.
  • Cutting board - A cutting board will be used to safely chop and prepare the vegetables.
  • Spatula or tongs - A spatula or tongs will come in handy when flipping and stirring the baby octopus and vegetables while they cook.
  • Grill brush (if using a grill pan) - If you are using a grill pan, a grill brush will help you clean the pan after cooking.
  • Serving plate or dish - You will need a serving plate or dish to present the deliciously grilled jjukkumi gui.

Recipe variations

  • Substitute baby octopus with squid or shrimp for a seafood variation.
  • Add vegetables such as bell peppers, zucchini, or mushrooms for added flavor and texture.
  • For a spicier version, increase the amount of gochujang and gochugaru.
  • Experiment with different marinades or sauces, such as teriyaki or sweet and sour.
  • Try grilling the marinated octopus on an outdoor barbecue for a smoky flavor.
  • For a vegetarian or meat-free option, substitute the octopus with tofu or tempeh and adjust the cooking time accordingly.
  • Add a squeeze of lemon or lime juice for a citrusy twist.
  • For a milder taste, reduce the amount of gochujang and gochugaru and add a bit more honey for sweetness.
  • Serve the jjukkumi gui over a bed of steamed rice or with noodles for a complete meal.
  • Garnish with fresh cilantro or basil for added freshness.

Recipe overview

Jjukkumi gui is a popular Korean dish featuring grilled baby octopus. Its name directly translates to "grilled webfoot octopus," and it's a favorite among seafood lovers for its unique texture and savory-spicy flavor. This dish is typically marinated in a concoction of soy sauce, gochujang (Korean red chili pepper paste), gochugaru (Korean red chili pepper flakes), and other aromatic ingredients, providing a rich and spicy taste that is truly addictive. The octopus is then grilled to perfection, resulting in a crunchy exterior and a soft, tender interior. It's served with cooked onions, chili peppers, and green onions, adding a delightful crunch and freshness to the dish. The recipe might seem intimidating at first, but it's actually quite straightforward and easy to follow. In about 30 minutes, you can enjoy a plate of delicious Jjukkumi gui right at home. Enjoy this lovely dish as a main course or an appetizer for a Korean meal. It pairs wonderfully with a bowl of steamed rice and other Korean side dishes.

Common questions

  1. Can I use frozen baby octopus for this recipe?
    Yes, you can use frozen baby octopus for this recipe. Just make sure to thaw them completely before cleaning and marinating.
  2. Is it necessary to marinate the baby octopus?
    Marinating the baby octopus is highly recommended as it helps to infuse the flavors and tenderize the meat. It enhances the overall taste of the dish.
  3. Can I adjust the spiciness of the dish?
    Absolutely! You can adjust the spiciness of the jjukkumi gui by adding more or less gochujang and gochugaru according to your preference. Start with the suggested amounts and adjust to your desired level of heat.
  4. Can I use a different type of chili pepper?
    If you can't find Korean chili peppers, you can substitute them with other mild or moderately spicy chili peppers, such as jalapenos or serranos.
  5. Can I cook this recipe on a regular stovetop?
    Yes, you can cook this recipe on a regular stovetop. Simply use a non-stick pan or skillet over medium heat to cook the marinated octopus and vegetables.
  6. Can I grill the baby octopus instead of pan-frying?
    Yes, you can grill the baby octopus instead of pan-frying. Preheat your grill to medium-high heat and cook the marinated octopus and vegetables on a grill pan or skewers until they are cooked through.

Serving dishes and utensils

  • Grill pan or non-stick pan - A grill pan or non-stick pan is ideal for cooking the marinated baby octopus and vegetables.
  • Mixing bowl - A mixing bowl is needed to combine the marinade ingredients and coat the baby octopus.
  • Tongs - Tongs are useful for flipping and turning the baby octopus while cooking.
  • Knife - A knife is needed for slicing the onions, chili peppers, and green onions.
  • Cutting board - A cutting board provides a stable surface for slicing and chopping the vegetables.
  • Spatula - A spatula helps in stirring and mixing the ingredients while cooking.
  • Grill brush - If using a grill pan, a grill brush can be handy for cleaning the pan after cooking.
  • Serving plate or dish - A serving plate or dish is essential for presenting the cooked jjukkumi gui.

Origin stories

Jjukkumi gui hails from the coasts of South Korea, where the bountiful sea offers a diverse range of seafood. The name Jjukkumi gui literally translates to 'grilled baby octopus', and it's a popular dish especially in spring when the baby octopuses are in season. The baby octopuses are caught fresh from the sea and marinated in a fiery red sauce made of chili pepper paste and flakes, giving it a distinct, spicy flavor that is characteristic of Korean cuisine. It's not just the octopus that makes the dish so beloved, but the interplay of the sea's freshness and the land's fiery peppers, all amalgamated in one delectable dish. The dish is typically served in casual dining and drinking establishments in Korea, often enjoyed with soju, a Korean distilled spirit. It's not just an experience for the tastebuds, but an immersion into Korean culture and their love for fresh, spicy, and heartwarming food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.