Spicy Grilled Octopus and Watermelon Skewers | James Beard Foundation

Ingredients

• 1/2 cup gochujang (Korean chile paste)
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 2 pounds octopus (preferably from 1 large octopus, head removed and body cleaned; ask your fishmonger to do this for you)
• 1/2 cup extra virgin olive oil
• 1/4 cup rice wine vinegar
• 4 Thai basil leaves, chiffonade
• 1 finely sliced kaffir lime leaf or grated zest of 1 lime
• 1 cup 3/4-inch watermelon cubes
• 1/4 cup fresh lime juice
• 6 leaves thinly sliced Thai basil