International dishesGrilled DishesKorea40 minutes to 1 hour marinating, then grilling
Grilled octopus in Korean chili sauce is about firm, sweet flesh under a red, spicy glaze that clings to the surface. The hardest part is clearing the raw smell completely.
The marinade is mixed from 20g sate chili oil, 20g chili powder, 20g gochujang and 20g Lean Mayo, and the Lean Mayo is what makes it grip the body of the octopus. Larger ones need a few shallow scores so the seasoning gets in.
This batch weighs about 750g, at roughly 85 calories per 100g.
Method
Clean the octopus, remove the innards, rub it with salt or work it with vinegar to clear the smell, rinse under clean water and drain. For a large one to be grilled whole, cut a few shallow scores so the seasoning gets in.
Put the octopus in a wide pot, add 20g sate chili oil, 20g chili powder, 50g soy sauce, 10g oyster sauce, 20g Lean Mayo, 10g ground pepper and 20g gochujang, mix well and marinate for 40 minutes to 1 hour.
Grill the octopus over charcoal until cooked, then serve on a plate with Vietnamese coriander (rau ram), Thai basil, tomato and cucumber.
Tips
Work the octopus with coarse salt, rice vinegar or white rice wine to clear the raw smell.
A quick dip in cooled tea before marinating also clears the smell very well.
A few shallow scores on the body of a large one let the seasoning reach the inside.
A full 40 minutes to 1 hour of marinating is what carries flavor past the surface.
Medium charcoal heat and steady turning keep the octopus tender, since a long grill makes it chewy.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.