Binchotan-Grilled Octopus with Gochujang...Binchotan-Grilled Octopus with Gochujang Glaze and Lemongrass Herb Oil

A masterful balance of smoke, spice, and citrus, featuring tender dashi-braised octopus finished over white charcoal with a fermented chili emulsion.

Ingredients

Cooking Instructions

1. 01

   Submerge the octopus tentacles in the dashi stock and simmer very gently at 90°C (195°F) for 45-50 minutes until tender but still holding structure.

2. 02

   In a small bowl, whisk together the gochujang, miso, mirin, and microplaned ginger to create the glaze. Set aside.

3. 03

   To make the herb oil, combine the finely minced lemongrass, chopped cilantro, lime zest, and grapeseed oil. Infuse at room temperature for 20 minutes, then strain through a fine-mesh sieve.

4. 04

   Remove the octopus from the dashi and pat completely dry. Brush generously with the gochujang glaze.

5. 05

   Prepare a grill (preferably with Binchotan charcoal) to high heat. Sear the octopus for 2-3 minutes per side until the glaze is caramelized and the edges are slightly charred.

6. 06

   Slice the tentacles on a bias and arrange on warmed plates. Drizzle with the lemongrass herb oil and garnish with micro-greens if desired.