Spicy Pepper and Octopus Skewers: A Deliciously Addictive Treat
You Won’t Be Able to Stop! Spicy Pepper and Octopus Skewers
Forget the old notion that octopus skewers must be wrapped around wooden sticks! Our ‘Spicy Pepper and Octopus Skewers,’ featuring tender octopus wrapped around crisp green peppers, are incredibly moreish with their spicy, sweet, and savory flavors. They make a fantastic side dish, an impressive appetizer for guests, and are especially perfect as a delightful accompaniment to drinks.
Main Ingredients
- 5 fresh green peppers (choose ones that are not too large and are relatively straight)
- 5 medium-sized fresh octopuses
- 2-3 Tbsp all-purpose flour (for cleaning the octopus)
Spicy & Sweet Sauce
- 2 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 2 Tbsp soy sauce (for savory depth)
- 2 Tbsp mirin (rice wine, to remove any fishy odor and enhance flavor)
- 2 Tbsp minced garlic (for rich aroma)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and complex flavor)
- 1 Tbsp plum extract (for a subtle sweetness and tartness)
- 1 Tbsp corn syrup or oligodang (for gloss and mild sweetness)
- 1 tsp ginger juice (or a tiny pinch of grated ginger, excellent for removing unwanted odors)
- 1 Tbsp sesame oil (to complete the nutty aroma)
- Pinch of black pepper (to add a subtle zest)
- Pinch of sesame seeds (for garnish and nutty flavor)
- 2 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 2 Tbsp soy sauce (for savory depth)
- 2 Tbsp mirin (rice wine, to remove any fishy odor and enhance flavor)
- 2 Tbsp minced garlic (for rich aroma)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and complex flavor)
- 1 Tbsp plum extract (for a subtle sweetness and tartness)
- 1 Tbsp corn syrup or oligodang (for gloss and mild sweetness)
- 1 tsp ginger juice (or a tiny pinch of grated ginger, excellent for removing unwanted odors)
- 1 Tbsp sesame oil (to complete the nutty aroma)
- Pinch of black pepper (to add a subtle zest)
- Pinch of sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash the green peppers, just trimming the very tips of the stems. Clean the octopuses thoroughly.
Step 2
Carefully trim just the very tip of the green pepper stems. Avoid cutting too much, or the octopus might slip off during cooking.
Step 3
Add 2-3 tablespoons of flour to the octopus and knead it vigorously with your hands until a sticky, slimy substance appears. This process, known as ‘barak-barak jumeul-gi’ in Korean, helps to thoroughly clean the octopus. Rinse it 2-3 times to make the octopus cleaner and more firm.
Step 4
After washing, cut off the octopus heads. Then, using your fingers or a knife, remove the hard, dark beak-like mouth located inside the head. Removing this part ensures a pleasant eating experience.
Step 5
Pat the cleaned octopuses completely dry with paper towels. Any remaining moisture can cause oil splattering or result in a less desirable texture when cooked.
Step 6
Now, it’s time to wrap the octopus around the green peppers. Gently insert the stem end of the green pepper into the opening where the octopus’s mouth was. Then, wrap the octopus tentacles snugly around the pepper, overlapping them to create a compact roll. If the green pepper is long, you can even wrap two octopuses together.
Step 7
Heat a lightly oiled pan over high heat. Place the pepper-wrapped octopus onto the pan and sear it on all sides for a ‘pre-grill’ until lightly browned. As the octopus cooks, it will shrink, so gently press it to help maintain its shape while it sears.
Step 8
Turn the skewers over and continue to cook until all sides are evenly browned and the octopus is partially cooked. This pre-grilling step helps to seal in the octopus’s juices, making it more tender.
Step 9
Transfer the pre-grilled octopus skewers to paper towels and gently blot away any excess oil or moisture. This step allows the sauce to adhere better.
Step 10
In a bowl, combine all the sauce ingredients: gochugaru, soy sauce, mirin, minced garlic, gochujang, plum extract, corn syrup, ginger juice, and black pepper. Mix thoroughly until the sugar dissolves, creating a delicious sauce.
Step 11
Return the cleaned pan to a low heat. Place the pre-grilled octopus skewers back into the pan.
Step 12
Using a brush or a spoon, generously coat the octopus and green pepper with the prepared sauce. Make sure to coat both sides evenly by flipping them over, ensuring the octopus is fully covered with the sauce.
Step 13
Cook over medium-low heat, allowing the sauce to thicken and coat the octopus beautifully. Continue to baste with the sauce occasionally, being careful not to burn it. This slow cooking allows the flavors to meld.
Step 14
Once the sauce has reduced to a glistening glaze, your dish is ready! Arrange the finished Spicy Pepper and Octopus Skewers on a serving plate. Sprinkle with sesame seeds for a final touch of nutty flavor and visual appeal. Enjoy your delicious creation!
