+
0 (0)

Categories: Fish and shellfish, Grilled, Main courses

Grilled baby octopus (Jjukkumi)

It was Sunday morning when I was awakened by the sound of pounding. Bang! Bang! Bang! It was my father, but he wasn't hammering nails into wood. He was tenderizing the meat for the barbecue. I peered outside the window ... Read more

Total time: 30 minutes | Serves 6 to 8
  • 2 pounds baby octopus (16 to 25 pieces), fresh or thawed if frozen, cleaned
  • Salt
  • 1/2 onion, minced
  • 1/2 red bell pepper, minced
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Korean sesame oil
  • 1 teaspoon Korean red chile powder
  • 1/2 teaspoon pepper

Step 1Sprinkle octopus with salt to taste and rub on for about a minute. Rinse in cold water. Drain. Repeat. Pat dry with paper towels.

Step 2Combine onion, bell pepper, garlic, soy sauce, oil, chile powder and pepper in bowl. Coat octopus generously with seasoning.

Step 3Grill over medium-high heat, moving around grill so octopus cooks evenly, 3 to 4 minutes.

Each of 8 servings:
85 calories; 1,298 mg sodium; 221 mg cholesterol; 2 grams fat; 30 grams carbohydrates; 29 grams protein; 1.23 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Squid ink risotto
Confit of salmon with pressed caviar and brown butter-Meyer lemon hollandaise
Grilled fish with basil oil
Confited yellowtail with ginger-carrot puree and warmed Asian vinaigrette