Korea is famed for its street food, and 'food-on-a-stick' is a staple of the Korean street food markets. Hot dog on a stick, potato spirals on a stick, meatballs on a stick, and many more. Yet one of the best Korean street food 'sticks' is Japanese-inspired octopus on a stick - BBQ char-grilled octopus, rolled in umami-rich bonito flakes and drizzled with slightly sweet okonomiyaki sauce. Quick and easy to prepare in advance, octopus on a stick is great for BBQs at home.
These photos were taken in Jeonju hanok village, around 1 1/2 hours south of Seoul.
How To Make Octopus On A Stick
- Cook octopus and leave to cool. Thread 2 inch pieces of octopus onto a stick. Brush with oil and char on a BBQ for a few minutes (or griddle pan).
- Brush charred octopus with a slightly sticky soy sauce glaze, and roll in bonito flakes.
- Drizzle with vinegared gochujang, or Japanese okonomi sauce and serve.
Octopus held over charcoal grill, being brushed with a light soy glaze
Octopus on a stick fresh off the charcoal grill, and being rolled in a huge vat of bonito flakes
A choice of vinegared gochujang or okonomi sauce is drizzled over the bonito-coated charred octopus