Spanish Octopus & Strawberry Gochujang Sauce
Braised Spanish Octopus
|Strawberry Gochujang||2 tbsps|
|Brown Rice Vinegar||1 tsp|
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
|Sliced Heritage Bacon||12 ea|
Salt and Ground Black Pepper
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.
|Golden Sesame Paste||1 tbsp|
|Canola Oil||2 tbsps|
|Perilla Oil||2 tbsps|
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 MixCombine all ingredients and mix until fully incorporated.
|Brown Rice Vinegar||2 tbsps|
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|
Combine all ingredients and mix until fully incorporated.
|Sweet Shrimp - peeled||2 tbsps|
|Omed Yuzu Evoo||4 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.
- 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!