Jjukkumi Gui Ssäm

18 ingredients
1 steps

Ingredients

  • 2 pounds baby octopus, cleaned
  • 4 tablespoons gochujang (red pepper paste)
  • 4 gochugaru (red pepper powder)
  • 2 tablespoons Korean soy sauce
  • 2 tablespoons mirin (Japanese rice wine)
  • 4 tablespoons light brown sugar
  • 1 tablespoon grated or minced garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 small seedless cucumbers, sliced thinly
  • 1 bunch scallions, topped and tailed, sliced thinly
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • Ssamjang, for serving
  • 2 to 3 large heads butter or red leaf lettuce, leaves separated, chilled
  • Steamed rice, for serving
  • Kimchi (optional)

Directions

  1. 1
    ["Rinse the octopus under cool running water and pat dry with paper towels. Transfer to a large bowl.", "Combine the gochujang, gochugaru, soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil in a small cup and pour over the octopus. Toss the octopus well with your hands. Cover with plastic wrap and allow to marinate for 2 to 3 hours at room temperature or overnight in the fridge.", "Combine the cucumbers, scallions, salt, and granulated sugar in a small bowl and allow to chill for at least 1 hour, stirring once or twice.", "Preheat the grill to medium heat and wipe the grates well with vegetable oil. Sear the octopus for 3 to 4 minutes, turning often. Do not overcook. Overcooked octopus is rubbery and tough. Remove octopus to a platter and garnish with the toasted sesame seeds.", "Serve immediately with the cucumber-scallion slaw, ssamjang, lettuce, rice, and kimchi. There is no \"right\"" way to eat a ssam

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