Octopus on a Stick (Nakji Gguri)

I couldn’t get my mind off that nakji gguri I had a while back, so I thought I’d try to make it at home. Nakji (little octopus) was on sale, so I picked up a pack.

Also, this was a good time to use my jar of [amazon_link id="B000NB1NYI" target="_blank" ]Airborne Thyme Honey[/amazon_link], which I received as a gift recently. Love this stuff! Really tastes unique. It’s a New Zealand honey that you can find in the supermarket. A little premium, but it’s real honey–not syrup with honey flavorings.

Here we go!

Recipe: Octopus on a Stick (Nakji Gguri)

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6

Serving Size: 1 skewer

Calories per serving: 96.2

Fat per serving: 4 g

Recipe: Octopus on a Stick (Nakji Gguri)

Easy broiled octopus dish

Ingredients

  • 6 Small Octopus (Nakji 낙지)
  • 1/2 c [amazon_link id="B002WTE0MQ" target="_blank" ]Gochujang[/amazon_link]
  • 1 tsp [amazon_link id="B004ZI8NBQ" target="_blank" ]Gochugaru[/amazon_link]
  • 5 cloves Garlic, minced
  • 1 Tbsp fresh Ginger, minced
  • 1 Onion, minced
  • 1/2 cup Leeks, green and stem chopped
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 1 Tbsp [amazon_link id="B00016UX1E" target="_blank" ]Oyster Sauce[/amazon_link]
  • 1 tsp Salt
  • 1 Tbsp Toasted Sesame Seeds
  • 1 tsp Black PepperGARNISH
  • Toasted Sesame Seeds

Instructions

  1. Rinse the octopi (you can rub them down with salt first) and snip off the heads with scissors, keeping the legs intact.
  2. Push out and remove the beaks.
  3. Mix all the ingredients and adjust the taste to your liking.
  4. Get some basic bamboo disposable chopsticks or skewers.
  5. Attach the end of the chopsticks to the beak hole.
  6. Methodically wrap the octopus around the chopsticks in a spiral. Make it very tight.[youtube]http://www.youtube.com/watch?v=lBDmvnCy-o0[/youtube]
  7. Thoroughly brush the sauce on the octopi.
  8. Broil or grill for around 3-5 minutes on each side. They're good still partially raw, but you may also like them thoroughly cooked.
  9. Garnish with toasted sesame seeds.
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Author: ZenKimchi

Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, and the PBS documentary series “Kimchi Chronicles.” Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.

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