Gochujang-Glazed Octopus with Sichuan...Gochujang-Glazed Octopus with Sichuan Pepper Oil and Charred Corn Puree

A masterclass in modern heat, featuring tender braised and charred octopus coated in a fiery gochujang glaze, served over velvet smoked corn puree and drizzled with mouth-numbing Sichuan pepper oil.

Ingredients

Cooking Instructions

1. 01

   Braise the octopus tentacles with garlic, ginger, and a splash of water in a tightly covered Dutch oven over low heat for 50 minutes until fork-tender.

2. 02

   To make the infused chili oil, gently heat grapeseed oil with crushed Sichuan peppercorns and minced habanero to 80°C for 15 minutes, then strain through a fine mesh sieve and reserve.

3. 03

   Grill the sweet corn ears over an open flame until deeply charred on all sides. Cut kernels from cobs and blend with heavy cream and butter until silky smooth; pass through a chinois.

4. 04

   Whisk gochujang, mirin, yuzu juice, and 2 tablespoons of braising liquid in a small saucepan over medium heat until reduced into a glossy glaze.

5. 05

   Sear the octopus tentacles in a smoking hot cast-iron skillet for 2 minutes per side until crisp and caramelized, continually basting with the gochujang glaze.

6. 06

   Plate by swooshing warm charred corn puree across plates, positioning crispy glaze-coated octopus on top, garnishing with micro cilantro, and finishing with a drizzle of spicy Sichuan oil and fleur de sel.