Charred Octopus with Gochujang...Charred Octopus with Gochujang Glaze and Black Garlic Purée

Tenderized Spanish octopus, slow-braised in aromatic dashi, charred to perfection, and lacquered with a spicy-sweet gochujang glaze. Served over a rich, umami-packed black garlic purée and accented with crisp pickled daikon.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled daikon: In a small saucepan, heat 100ml of rice vinegar, 50ml of water, sugar, and sea salt until fully dissolved. Let cool completely, then pour over the thinly sliced daikon. Cover and refrigerate for at least 1 hour.

2. 02

   Braise the octopus: In a heavy-bottomed pot, combine the dashi stock, sake, mirin, sliced ginger, smashed garlic, and spring onions. Bring to a gentle simmer. Add the octopus tentacles, cover with an otoshibuta (drop lid) or parchment paper cartouche, and simmer very gently on low heat for 1.5 hours, or until the octopus is melt-in-your-mouth tender. Remove from heat and let cool in the liquid.

3. 03

   Create the black garlic purée: In a small pan, melt the butter over medium heat. Sauté the shallots until soft and translucent. Add the black garlic cloves, heavy cream, and 1 teaspoon of soy sauce. Simmer gently for 3 minutes, then transfer to a high-speed blender. Process until completely smooth and velvety. Season with a pinch of salt and keep warm.

4. 04

   Prepare the glaze: Whisk together the gochujang, honey, 1 tablespoon of soy sauce, 15ml of rice vinegar, and toasted sesame oil in a small bowl until smooth.

5. 05

   Char and lacquer the octopus: Heat a cast-iron skillet or grill pan over high heat. Remove octopus tentacles from the braising liquid and pat dry. Sear the tentacles for 2 minutes per side until beautifully charred and crispy. Brush the gochujang glaze generously over the tentacles in the last 30 seconds, turning to caramelize without burning.

6. 06

   Plate with precision: Spoon a sleek swoosh of the black garlic purée across each warm plate. Gracefully curve a charred octopus tentacle over the purée. Drain the pickled daikon and arrange delicate curls around the octopus. Garnish with toasted sesame seeds and fresh micro-shiso leaves.