I understand that many individuals are afraid of octopus. Should you’re one of these, I urge you to definitely try your hands in internet marketing with baby octopus, jjukkumi. Baby octopus is of course tender and simple to deal with. They're usually offered frozen (and pre-cleaned) within the U.S. In situation you’re wondering, unlike suggested by its name, baby octopus is fully grown octopus of the small species.
If you like, you may also use small squids with this recipe. Octopus, baby octopus and squid are popular ingredients in Korea. They're most generally prepared having a spicy gochujang (Korean red chili pepper paste) sauce. Previously, I shared steps to make a spicy stir-fried squid dish, ojingeo bokkeum . You should use baby octopus for your recipe too.
Here, these little guys are marinated inside a spicy gochujang sauce and seared rapidly around the grill. Marinating helps tenderize the octopus, so provide the required time to marinate. It will likely be tender, enjoyably soft, as well as instant flavor with each and every bite!
two to three servings
1 pound (10 12) baby octopus
1 small cucumber, thinly sliced, for garnish (optional)
two tablespoons Korean red chili pepper paste (gochujang)
one to two teaspoons Korean red chili pepper flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon grain wine (or mirin )
two tablespoons sugar
1 teaspoon minced garlic clove