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Fish and Shellfish, Grilled, Mains

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.

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