Gochujang-Glazed Charred Octopus with...Gochujang-Glazed Charred Octopus with Fiery Kimchi Puree

A masterclass in texture and heat: tender, slow-braised octopus charred to perfection with a sticky fermented chili glaze, resting on a vibrant, velvety kimchi-chili puree.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pot, combine the octopus tentacles, sake, kombu, and enough water to just cover the octopus. Bring to a gentle simmer, cover, and braise on low heat for 45-50 minutes until tender. Remove from heat and let cool in the liquid.

2. 02

   Prepare the fiery kimchi puree: In a high-speed blender, combine the drained kimchi, ginger, bird's eye chilies, and toasted sesame oil. Blend on high until completely silky and smooth. Push through a fine-mesh chinois for a refined, velvety texture. Keep warm.

3. 03

   Create the glaze: Whisk together the gochujang paste, black garlic paste, mirin, soy sauce, and honey in a small bowl until emulsified into a glossy marinade.

4. 04

   Remove the octopus from the braising liquid and pat completely dry. Brush generously with half of the gochujang and black garlic glaze.

5. 05

   Heat a cast-iron skillet over high heat until smoking. Add a touch of neutral oil and sear the octopus tentacles for 2 minutes per side to achieve a deep, caramelized char. Continually baste with the remaining glaze during cooking.

6. 06

   To plate, drag a generous spoonful of the warm kimchi puree across each plate. Slice the charred octopus on a bias and arrange on top. Drizzle with smoked chili oil, and garnish with toasted sesame seeds and micro-coriander.