Grilled Octopus with Korean BBQ Sauce
Tender octopus tentacles charred to perfection and coated in a rich Korean BBQ sauce. Perfect for a shareable seafood feast or a special family meal.
Ingredients
- 800 grams octopus tentacles
- Seafood stock
- Stock vegetables (half onion, parsley stalks, half carrot etc.)
- Water for boiling
- Korean BBQ Sauce
- Parsley, chopped
- Lemon wedges
- Salt & pepper
- Olive oil for frying
Method
- Bring water/stock to the boil, adding stock vegetables.
- Place the cleaned octopus tentacles into the stock and return to the boil.
- Simmer for 45–60 minutes until the octopus is tender (check with a knife or fork).
- Allow to cool if desired (can stay chilled for up to 3 days) and dry off with kitchen paper.
- Heat the BBQ or a pan to medium-high to high heat and add the oil.
- Season with salt and pepper, then fry the tentacles, maintaining the heat to char the flesh (4–5 minutes each side).
- Once charred, add the Korean BBQ sauce and heat through quickly.
- Serve with steamed vegetables or a Bok Choy Slaw.
- Bok Choy slaw: 250g finely sliced bok choy, ½C julienne carrot, ½C julienne radish, ¼C julienne spring onion. Combine ¼C sesame oil, 3T rice vinegar, 1T honey, 1 ½ t salt with a whisk as a dressing and top with toasted sesame seeds.
Prep Time: 10 minutes | Cooking Time: 60 minutes | Serves: 4
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