Grilled octopus with gochujang sauce

Thoroughly clean the octopus by removing the internal organs, eyes, and beak. Rinse it well under cold water. For tenderizing, you can lightly salt and massage the octopus for a few minutes, then rinse again.

Bring a large pot of water to a rolling boil. Quickly blanch the cleaned octopus for about 30-60 seconds, then immediately transfer it to an ice bath to stop the cooking. This helps tenderize and firm up the octopus. Drain well and cut the octopus into bite-sized pieces.

In a mixing bowl, combine the Gochujang, Gochugaru, Soy sauce, Sesame oil, Minced garlic, Minced ginger, Rice vinegar, and Sugar. Mix thoroughly until a smooth sauce forms. Stir in 20 grams of the finely chopped Green onions.