Cooking with Junghyun Park

Spanish Octopus and Strawberry Gochujang Sauce

Braised Spanish Octopus

Regalis Foods
Water 2 ltrs
Canola Oil 1 tsp
Moo (Korean Radish) or Daikon, cut into 1" chunk sizes 80 grams
Jalapeno, cut into big 1/2inch slices 1 ea
Kelp aka Kombu or Dashima 1 small piece
The Preparation

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

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

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

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

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

Strawberry Gochujang Sauce

Regalis Foods
Mayonnaise 6 tbsps
$link 1 tsp
Lemon Juice 1 tsp
Salt To Taste
The Preparation

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

Final Preparation - For 1 Portion

Regalis Foods
Braised Octopus Leg 2 pieces
$link 2 tbsps
Strawberry Gochujang Sauce 1 tbsp
Parsley and Cilantro (chopped), Lemon Juice Optional
The Preparation

1. 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.

2. 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.

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

4. 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 Kochi

Regalis Foods
$link 12 ea
Heritage Bacon , sliced 12 ea
Salt and Ground Black Pepper To taste
The Preparation

1. Wrap each scallop with a thin piece of bacon.

2. Using a skewer, pierce about 3 bacon wrapped scallops in total, making one kochi.

3. 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.

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

Doenjang and Sesame Sauce

Regalis Foods
Doenjang 2 tbsps
$link 1 tbsp
Sugar 1 tsp
Mirin 1 tbsp
Water 2 tbsps
Canola Oil 2 tbsps
Perilla Oil 2 tbsps
The Preparation

In a mixing bowl, combine all ingredients until fully incorporated.

Final Preparation

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

2. 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

Regalis Foods
Water 2 tbsps
$link 2 tbsps
Bonji 1 tbsp
Sugar 1 tbsp
The Preparation

Combine all ingredients and mix until fully incorporated.

Bonji Rice

Regalis Foods
White Rice, cooked 2 cups
Bonji Mix 5 tbsps
The Preparation

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

Sweet Shrimp

Regalis Foods
Sweet Shrimp , peeled 2 tbsps
Mirin 2 tbsps
Chungjang 4 tbsps
$link 4 tbsps
Water 2 tbsps
The Preparation

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

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

Final Preparation

Regalis Foods
Laver seaweed, roasted, 3 x 3 inch size cut 6 ea
Marinated sweet shrimp 12 ea
Fresh wasabi 1 tbsp
Bonji rice 2 cups
Micro wasabi cress or radish cress
The Preparation

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!