Gochujang Glazed Octopus with Kimchi Risotto

Instructions

1. 1

   Clean the octopus tentacles thoroughly. In a large pot, cover the octopus with water, add a pinch of salt, and bring to a boil. Simmer for 45-60 minutes, or until tender when pierced with a fork. Drain and set aside.

   ~60 min
2. 2

   While the octopus is cooking, finely chop the kimchi, garlic, and onion. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   ~6 min
3. 3

   Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent.

   ~2 min
4. 4

   Add the chopped kimchi to the skillet and stir to combine. Begin adding the warm chicken broth, one ladleful at a time, stirring until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is al dente and the risotto is creamy.

   ~20 min
5. 5

   While the risotto is cooking, prepare the gochujang glaze. In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil.

   ~3 min
6. 6

   Once the octopus is cooked and cooled slightly, cut the tentacles into bite-sized pieces. Heat the remaining 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Sear the octopus pieces for 3-4 minutes per side until slightly crispy.

   ~8 min
7. 7

   Pour the gochujang glaze over the seared octopus in the skillet. Toss to coat evenly and cook for another 2-3 minutes until the glaze has thickened and caramelized.

   ~3 min
8. 8

   Finish the risotto by stirring in the grated Parmesan cheese and the remaining 1 tablespoon of butter. Season with salt and black pepper to taste. Remove from heat.

   ~3 min
9. 9

   To serve, spoon the kimchi risotto onto plates. Top with the gochujang glazed octopus. Garnish with thinly sliced scallions.

   ~2 min