Octopus, an eight-armed cephalopod mollusk, is caught by diving or with a tripping-pot or a spear.
   When it is heated too long, its meat becomes hard, so it is shortly scalded and served with spicy sauce.
   It is also served seasoned, jerked, skewered, stewed, fermented and pickled.
   Squids, 10-armed cephalopods, are found in the East Sea of Korea, in the depths of about 100m during the day and 50m at night.
   They are caught in large amounts between July and August, by means of light fishing or with stationery nets.
   Squids are stewed, sauteed, fried, roasted, eaten raw, seasoned, hard-boiled, fermented and pickled.
   Stuffed squid is appetizing in both appearance and taste.
   Cuttlefish, distributed in the East, West and South seas of Korea, are scalded to prepare various cold dishes, roasted with sauces, stewed and hard-boiled.
   They are also pickled and fermented.
   Sea cucumbers of the phylum Echinodermata have great values as food.
   It is called haesam in Korean, meaning insam in the sea.
   They are served raw, boiled and roasted, and are also used in preparing sinsollo and other choice varieties of dishes.