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Oak Grilled Spiced Octopus Recipe

Name: The Kitchen Restaurants Oak Grilled Spiced Octopus Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg Octopus; 100 g Fresh ginger, sliced; 4 cloves Garlic cloves, smashed; 1 litre Water; 2 stalks Lemongrass stalks, chopped; 2 tbs Korean chili powder (gochugaru); 2 tbs Soy sauce; 1 tbs Brown sugar; 1 tbs Sesame oil

Inspired by The Kitchen Restaurant

Time1h 30m

Serves4

House Cured Kimchi, Ginger, Fermented Black Bean “Relish”, Pickled Cucumbers, and Shaved Asian Pears. Chef’s Notes: Taking influence and inspiration from the treasured national Korean dish of Nakjji Bokkeum, we put our spin on this full flavored concoction. We start by braising the octopus in a ginger rich broth and finish with a lemongrass and spice rich rub that we grill over an oak wood fire to a lightly charred and spicy end. Add in the complexity of house cured kimchi and a sweet and tangy black bean relish, and we get an incredible start to our late summer menu.

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Ingredients

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Method

Preparation and Grilling

Braising the Octopus

In a large pot, combine water, ginger, garlic, and octopus. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the octopus is tender. Remove from heat and let cool in the broth.

Making the Spice Rub

In a bowl, mix together chopped lemongrass, gochugaru, soy sauce, brown sugar, and sesame oil to create a spice rub.

Preparing the Grill

Prepare your grill with oak wood and preheat to a medium-high temperature.

Grilling the Octopus

Once the octopus has cooled, remove it from the broth and pat dry. Rub the spice mixture all over the octopus. Grill for about 5-7 minutes on each side, or until lightly charred and smoky.