Korean Gochujang Marinated Grilled Octopus

Introduction

This Gochujang Marinated Grilled Octopus recipe delivers tender, smoky, and spicy flavors, perfectly cooked on the Arteflame grill. By using the center grill grate for an initial high-temperature sear and finishing on the flat top cooktop, the octopus develops a fantastic texture while retaining all its natural juices. This recipe takes full advantage of the Arteflame’s unique design, creating restaurant-quality grilled octopus right in your backyard.

Ingredients

• 2 lbs octopus, cleaned
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 3 cloves garlic, minced
• 1-inch ginger, grated
• Juice of 1 lemon
• 2 tbsp unsalted butter, melted
• 1 tsp sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame grill

• Pour vegetable oil on three paper napkins and place them in the grill.
• Stack firewood over the soaked napkins and light them.
• Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the marinade

• In a bowl, mix gochujang, soy sauce, sesame oil, honey, garlic, ginger, and lemon juice.
• Coat the octopus well in the marinade and let it sit for at least 30 minutes.

Step 3: Sear the octopus

• Place the octopus on the center grill grate and sear for 1-2 minutes per side to develop a charred crust.

Step 4: Move to the flat top cooktop

• Transfer the seared octopus to the flat griddle cooktop.
• Continue grilling for another 10-15 minutes, turning occasionally, until it reaches an internal temperature of 130°F.
• Baste with melted butter while grilling for extra flavor.

Step 5: Serve

• Remove from the grill and let rest for a few minutes.
• Slice and garnish with sesame seeds and green onions.
• Serve immediately.

Tips

• Marinate the octopus overnight for deeper flavor.
• Use fresh octopus for the best texture.
• Remove the octopus when it reaches 115°F internal temperature, as it will continue cooking after removal.

Variations

• Spicy Citrus Octopus: Add orange juice and zest to the marinade for a citrusy kick.
• Garlic Butter Octopus: Increase garlic and baste generously with butter while grilling.
• Sweet and Smoky Octopus: Mix honey and smoked paprika into the marinade.
• Herb-Infused Octopus: Add fresh rosemary and thyme while grilling for an aromatic flavor.
• Asian BBQ Octopus: Use hoisin sauce and sriracha for a richer, deeper spice profile.

Best pairings

• Steamed white rice
• Grilled bok choy
• Kimchi coleslaw
• Pickled radish
• Cold Korean beer

Conclusion

This Korean Gochujang Marinated Grilled Octopus is full of bold flavors and a perfect smoky-charred texture, grilled to perfection on the Arteflame. Impress your guests with this restaurant-quality dish right from your backyard.