Spicy Korean Pan-Grilled Jjukkumi

Refrigerator-thaw frozen cleaned octopus, confirm innards and beaks are removed, and separate raw-seafood tools from ready-to-eat produce.

Mix 2 tbsp gochujang, 1–2 tsp chili flakes, 1 tbsp each soy sauce and cooking wine, 2 tbsp sugar, 1 tsp garlic, ½ tsp ginger, 1 tbsp sesame oil and 1 tsp sesame seeds.

Coat octopus, cover and marinate for 2–3 hours in the refrigerator, never at room temperature.

Heat a lightly oiled skillet with 1 tsp oil over medium-high and add octopus in uncrowded batches.

Start with about 3 minutes per batch, turning and extending as needed. Check the thickest parts reach about 63°C, in line with general seafood guidance; keep cooking if underdone.

Serve with optional cucumber; never pour marinade that touched raw octopus onto cooked food without thoroughly boiling it.