Gochujang-Glazed Octopus with Black...Gochujang-Glazed Octopus with Black Garlic Aioli and Pickled Nashi Pear

Tender braised octopus, charred to perfection and glazed with a sweet-spicy gochujang reduction, set against rich black garlic aioli and crisp, acidic pickled Asian pear.

Ingredients

Cooking Instructions

1. 01

   To prepare the pickled pear, combine 0.5 cup of rice vinegar, 0.5 cup of water, sugar, and star anise in a small saucepan. Bring to a boil, dissolve sugar, then pour over julienned Nashi pear in a heatproof container. Cover and chill in the refrigerator.

2. 02

   In a large heavy-bottomed pot, combine the octopus, sake, mirin, sliced ginger, bruised scallions, and soy sauce. Add enough water to just submerge the octopus. Bring to a very gentle simmer, cover, and cook for 70-80 minutes until the octopus is fork-tender. Drain and let cool, then separate the tentacles.

3. 03

   Make the black garlic aioli by blending the black garlic cloves, egg yolk, 1 tablespoon of rice vinegar, and a pinch of salt in a small food processor until smooth. Slowly drizzle in the grapeseed oil in a thin, steady stream while blending to form a thick, glossy emulsion.

4. 04

   Whisk together the gochujang, honey, sesame oil, and remaining 1 tablespoon of rice vinegar in a small bowl to create the glaze.

5. 05

   Heat a cast-iron skillet over high heat with a tablespoon of grapeseed oil. Sear the octopus tentacles for 2-3 minutes per side until deeply charred. Brush heavily with the gochujang glaze in the last 30 seconds of cooking, allowing it to caramelize without burning.

6. 06

   To plate, swipe a generous spoonful of black garlic aioli across each plate. Place a charred octopus tentacle on top. Garnish with drained pickled Nashi pear and micro cilantro. Serve immediately.