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Bulgogi pulpo with sticky rice paella


Bulgogi pulpo

  • 1 medium sized octopus, tentacles
  • 1 Seville orange, juice and zest
  • 1/2 cup (120 ml) low sodium soy sauce
  • 1/4 cup (60 ml) light brown sugar
  • 1/4 cup (60 ml) toasted sesame oil
  • 5 cloves garlic, minced
  • 2 tablespoons (30 ml) freshly grated ginger
  • 4 green onions, thinly sliced
  • 1 tablespoon (15 ml) toasted sesame seeds
  • 2 cups (470 ml) chicken stock
  • 2 cups (470 ml) clam juice
  • 1 tablespoon (15 ml) cornstarch, mixed with 2 tablespoons (30 ml) water

Sticky rice paella

  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 inch (2.5 cm) piece ginger, minced
  • 6 scallions, finely chopped
  • 1 teaspoon (5 ml) paprika
  • 1 teaspoon (5 ml) gochujaru (Korean chili powder)
  • 1 large red bell pepper, chopped
  • 2 links lap cheong (Chinese sausage), chopped
  • 3 Roma tomatoes, finely chopped
  • 1/16 teaspoon (1 g) saffron, steeped in 1/2 cup (120 ml) warm white wine
  • 1 1/2 cups (350 ml) sticky rice, well - rinsed
  • 1 cup (240 ml) chicken stock
  • 1 cup (240 ml) clam juice
  • 1 lime, juice
  • 1/4 cup (60 ml) parsley, chopped
  • 1/4 cup (60 ml) cilantro, chopped
  • 1/4 cup (60 ml) mint, chopped
  • 3 egg yolks
  • Salt
  • 2 tablespoons (30 ml) vegetable oil

Paprika-gochujang battered mussels

  • 8 medium sized mussels
  • Water, for steaming
  • 3 tablespoons (45 ml) vegetable oil
  • 1 tablespoon (15 ml) Spanish paprika
  • 2 tablespoons (30 ml) gochujang
  • 1 cup (240 ml) all - purpose flour, plus extra for dredging
  • 1 cup (240 ml) cold water
  • 1 teaspoon (5 ml) table salt


Bulgogi pulpo

1. Make marinade by combining Seville orange, soy sauce, sugar, sesame oil, garlic, ginger, and green onions in a mixing bowl.

2. Arrange the octopus tentacles in a cast iron pan, leaving some space in between each. Pour over the marinade, stock, and clam juice.

3. Placethe pan with the octopus and marinade over medium heat, and bring to a gentle simmer.

4. Reduce heat to medium low, cover and cook for 2 hours, without stirring. Check the level of the liquid from time to time.

5. Once tender, gently remove octopus from liquid without tearing skin and transfer the tentacles to a plate or tray.

6. Strain the liquid, return to the pan, and bring back to a simmer, whisk in the cornstarch mixture until slightly thick.

7. Return the tentacles to the sauce. Keep warm for serving.

Sticky rice paella

1. While the Bulgogi Pulpo is cooking, prepare the Paella cake.

2. In a medium saucepan, heat the olive oil over medium high heat. Add garlic, ginger and scallions and cook for 2-3 minutes until aromatic.

3. Add the bell pepper and lap cheong, cook for 2-3 minutes until the lap cheong starts to brown. Add the paprika and the gochugaru and cook for 1-2 minutes.

4. Add tomatoes, cook for 3-4 minutes until starting to dry, then add the saffron-wine mixture, cook for 1 minute until heated through. Add the rice to the pan and stir to coat.

5. Add chicken stock and clam juice and bring to a gentle boil.

6. Reduce the heat to medium low, cover, and cook for 15 minutes, or until all liquid has been absorbed.

7. Leave covered, but remove from the heat and let sit for 8 minutes.

8. Transfer to abaking sheet and spread out to cool at room temperature until no longer hot.

9. Fold in the lime juice, cilantro, parsley, and mint. Season with salt.

10. Fold in egg yolks.

11. Use a 1 1/2 inch cookie cutter or ring mold to shape 8 rice cakes, about 1 inch thick. Press so rice is packed firm.

12. Heat vegetable oil in a non-stick pan over medium high heat. Sear the cakes, 2 minutes per side, until crispy. Keep warm.

Paprika-gochujang battered mussels

1. Meanwhile, steam the mussels with water in a covered wok for 2-3 minutes until they are all open.

2. Remove the cooked mussels and cool for a few minutes. Remove the meat from the shells gently, discard the shells.

3. In a small bowl, whisk together the water, paprika, gochujang, flour, and salt, until smooth and red.

4. Dredge the mussel meat in the reserved flour, dust off excess, then transfer to the batter.

5. Lift the mussel out of the batter, allowing excess batter to drain off.

6. Heat the vegetable oil in a skillet over medium high heat. Sear the mussels, 2 minutes per side, or until crispy. Transfer to a lined plate and keep warm.

To serve

1. Place one tentacle (with no excess sauce) into center of large round white plate, making sure the end of the tentacle makes a nice, visible spiral.

2. Place one Sticky Rice Paella cake to the left of the tentacle, top the rice cake with one crispy mussel.

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