1
["Rinse the octopus under cool running water and pat dry with paper towels. Transfer to a large bowl.", "Combine the gochujang, gochugaru, soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil in a small cup and pour over the octopus. Toss the octopus well with your hands. Cover with plastic wrap and allow to marinate for 2 to 3 hours at room temperature or overnight in the fridge.", "Combine the cucumbers, scallions, salt, and granulated sugar in a small bowl and allow to chill for at least 1 hour, stirring once or twice.", "Preheat the grill to medium heat and wipe the grates well with vegetable oil. Sear the octopus for 3 to 4 minutes, turning often. Do not overcook. Overcooked octopus is rubbery and tough. Remove octopus to a platter and garnish with the toasted sesame seeds.", "Serve immediately with the cucumber-scallion slaw, ssamjang, lettuce, rice, and kimchi. There is no ""right"" way to eat a ssam, but I like to smear a dab of ssamjang on a lettuce leaf, pile on the octopus, some rice, and the slaw. Roll it up like a little package and eat in one huge bite. Kimchi is a lovely ""intermezzo,"" if you will, and essential to every Korean meal. "]
