1 to 2teaspoonsKorean red chili pepper flakesgochugaru
1tablespoonrice wineor mirin
1/2teaspoonfinely grated ginger
Defrost, if frozen. If not pre-cleaned, remove and discard the inside of the head and beak. See more here. Rinse the octopus well under cold running water.
Combine the marinade ingredients. Pour over the octopus and mix to coat well. Marinate for 2 to 3 hours (up to overnight) in the fridge. Heat a lightly oiled grill or a grill pan to medium high and sear for about 3 minutes, turning a couple of times. Do not overcook. Plate them on the optional cucumber slices to serve.