Spicy Octopus Recipe

Prepare the octopus

Rinse the cleaned octopus under cold water. If not already removed, discard the beak and eyes and remove the ink sac. Pat the octopus dry with paper towels.

Tenderize by simmering

In a large pot, add 2.5 liters of water, 2 tablespoons kosher salt and 2 bay leaves. Bring to a gentle simmer (not a rolling boil). Submerge the octopus, reduce heat to maintain a bare simmer and cover partially. Simmer for 30–40 minutes depending on size (1 kg typically ~35 minutes) until the thickest part of a tentacle is tender when pierced with a skewer. Do not overboil — the flesh should be tender, not mushy.

Cool and dry

Remove the octopus from the simmering liquid and let it cool on a rack or plate. Reserve a cup of the cooking liquid. When slightly cooled, pat the octopus dry thoroughly with paper towels — dry surface helps the marinade adhere and encourages good sear/char.

Make the spicy marinade

In a bowl combine 3 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon grated ginger, 4 minced garlic cloves, 1 tablespoon gochugaru (or crushed red pepper), 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, 1 teaspoon black pepper and 1 tablespoon neutral oil. Whisk until smooth. Taste and adjust — add a little reserved cooking liquid (1–2 tablespoons) if too thick.

Marinate the octopus

While the octopus is still slightly warm (but not hot), brush or toss it generously with about two-thirds of the marinade so the sauce coats the tentacles and body. Reserve the remaining marinade for basting and finishing. Let it sit for 15–30 minutes at room temperature to absorb flavor (or up to 2 hours refrigerated, covered).

Cut for cooking

If the octopus is whole, slice the tentacles into 2–3 cm thick rounds or leave whole for presentation. Cutting increases surface area for charring and lets the marinade penetrate.

Grill or sear the octopus

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Brush the grill grates or pan with the remaining neutral oil. Place octopus pieces on the hot surface and sear 1.5–2 minutes per side, basting once with reserved marinade, until edges are charred and caramelized. If using whole tentacles, rotate to get even char. Avoid crowding — work in batches if needed.

Finish

Once charred and heated through, transfer to a cutting board. If you left tentacles whole, slice on the bias into bite-sized pieces. Drizzle any leftover marinade briefly warmed (do not pour raw marinade straight from bowl unless boiled) over the cut octopus and sprinkle with additional toasted sesame seeds and thinly sliced scallions.

Arrange the spicy octopus on a platter. Garnish with lemon wedges and microgreens or cilantro if using. Offer extra gochugaru or a few drops of chili oil on the side for people who want more heat.

Serve immediately while warm as an appetizer or as part of a main course with steamed rice or a crisp salad.