Grilled Seafood Kebabs

Name: Grilled Seafood Kebabs
Cuisine: Korea
Ingredients: 1 small fresh octopus (about 1 lb/500 g); 1 tablespoon salt; 2–3 medium squid bodies (about 7 oz/200 g in total), cut open and cleaned; 10 oz (300 g) fish fillets, sliced into bite-sized pieces; 2 green bell peppers, cored and deseeded, then cut into pieces; 6 oz (180 g) oyster mushrooms, blanched, sliced into pieces; 30 bamboo skewers, soaked in water for 1 hour before using; 30 bamboo skewers, soaked in water for 1 hour before using; Oil, for frying or grilling; 4 tablespoons Korean hot bean paste (gochujang); 2 tablespoons crushed garlic paste; 3 tablespoons minced green onions; 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon ginger juice (pressed from grated fresh ginger root); 2 tablespoons sugar; 2 teaspoons sesame paste; 2 teaspoons sesame oil

Preparation info

Serves
6

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 small fresh octopus (about 1 lb/500 g)
1 tablespoon

Korea
Fish course
Pescatarian

Method

Clean the octopus by removing the eyes, mouth area, viscera and ink sac (or have your seafood supplier do this for you). Rinse the octopus well, rub thoroughly with the salt, then rinse again. Bring a large saucepan of water to a boil, immerse the octopus in the boiling water and simmer until it begins to curl, about 3 minutes. Remove from the heat and drain well. Slice