Cooking with Junghyun Park

Spanish Octopus & Strawberry Gochujang Sauce

Braised Spanish Octopus

Spanish Octopus
1 pk
Water 2 ltrs
Canola Oil 1 tsp
Moo (Korean Radish) or Daikon - cut into 1" chunk sizes
80 gms
Jalapeno - cut into big 1/2inch slices 1 ea
Kelp aka Kombu or Dashima 1 small pc

The Preparation

Defrost the Spanish octopus fully by placing it in water for about 2-3 hours, and once defrosted clean thoroughly with cold running water. 

In a large pot, fry the moo (or daikon), and jalapeño in canola oil over medium heat until the aromatics are released.

Pour 2 liters of water into the pot and place the octopus and kelp. Over high heat, bring to a boil.

Once boiling, turn the heat down to medium-low and lightly boiling for 1 to 1.5 hours.

Remove the octopus and once it cools down, use a sharp knife or a scissor to separate each leg. 

Strawberry Gochujang Sauce

Mix all ingredients into a mixing bowl, and combine until smooth and uniform.

Strawberry Gochujang 2 tbsps
Mayonnaise 6 tbsps
Brown Rice Vinegar 1 tsp
Lemon Juice
1 tsp
Salt To Taste

Final Preparation - For 1 Portion

  • 2 pcs of Braised Octopus Leg
  • 2 tbsps of Picual Extra Virgin Olive Oil
  • 1 tbsp strawberry Gochujang sauce 
  • Optional: Chopped parsley and Cilantro & Lemon Juice

First, pat dry the octopus legs fully. Coat the octopus in oil, and grill on a fully preheated grill until evenly cooked and browned. Remove from heat.

Atop the serving plate, place one full tablespoon of the strawberry gochujang sauce. Spread out thinly across the plate to desired effect, using the back of the spoon.

Slice the octopus legs diagonally, in about 1 inch thickness slices.

Garnish the octopus with preferred chopped herbs - we recommend parsley and cilantro - and lemon juice. Enjoy! 



Bacon Wrapped Scallop with Doenjang and Sesame Sauce

Bacon and Scallop Koch

12 ea
Sliced Heritage Bacon 12 ea
Salt and Ground Black Pepper
To Taste

The Preparation

Wrap each scallop with a thin bacon. Using a skewer, pierce about 3 bacon wrapped scallops in total, making one kochi. If the bacon is thick, you can alternate the bacon (stick it through the same slice multiple times, in a wavy folded pattern) and scallop.

Lightly salt and pepper the kochi and rub a small amount of oil to pre-season the kochi. 


Doenjang and Sesame Sauce

In a mixing bowl, combine all ingredients until even.

Doenjang 2 tbsps
Golden Sesame Paste 1 tbsp
Sugar  1 tsp
1 tbsp
Water 2 tbsps
Canola Oil 2 tbsps
Perilla Oil 2 tbsps

Final Preparation

On a heated grill, place the kochis and grill on each side for 2-3 minutes until fully cooked. 

Place the cooked kochis on the serving plate, and using a spoon place a generous amount of the doenjang and sesame sauce atop each kochi. Enjoy!



Spot Prawn with Bonji Rice and Korean Laver

Bonji Mix

Combine all ingredients and mix until fully incorporated.

Water 2 tbsps
Brown Rice Vinegar 2 tbsps
Bonji 1 tbsp
Sugar 1 tbsp


Bonji Rice

Atop freshly cooked, hot white rice, pour over the bonji mix and mix until fully incorporated.

Cooked White Rice 2 cups
Bonji Mix 5 tbsps


Sweet Shrimp

Combine all ingredients and mix until fully incorporated.

Sweet Shrimp - peeled 2 tbsps
Mirin 2 tbsps
Chungjang 4 tbsps
Omed Yuzu Evoo 4 tbsps
Water 2 tbsps

Clean the sweet shrimp by removing the head and its innards. (the head can be used separately for grilling or frying to eat).

Mix all other ingredients until fully combined, and place the cleaned shrimps to marinate for about five minutes.  

Final Preparation

  • 3 x 3 inch size cut roasted laver seaweed (6ea)
  • 12ea marinated sweet shrimp
  • 1 tbsp fresh wasabi
  • 2 cup bonji rice
  • Micro wasabi cress or radish cress

To eat, place a spoonful of bonji rice, a bit of wasabi to taste, micro wasabi, and two marinated sweet shrimps atop roasted laver seaweed. Enjoy!