Mokpo-Style Pan-Grilled Nakji Horong Octopus Skewers (2 servings)

Check refrigerated-thawed, cleaned octopus for any remaining debris, eyes, or beak. Keep raw-seafood tools separate.

Mix gochujang, soy sauce, chili flakes, syrup, garlic and water into a sauce.

Secure the octopus mantle on a heat-safe food-grade metal skewer, then gently wind the arms around it.

Heat oil over medium heat, turning the octopus. Once opaque on the outside, brush with sauce and continue on lower heat until every part is opaque and firm throughout.

Avoid burning the sauce, garnish with chopped scallion and remove the hot metal skewers before eating.