Cool Plates features dishes from across the country to help inspire chefs' creativity. Co-chefs Erik Anderson and Josh Habiger combine modern techniques and classic flavors from Korea and Southeast Asia for this dish. They cut the tentacles off of Spanish octopus and put them in a sous-vide bag with the chiles used to make kimchee, along with garlic, ginger and salt. They vacuum-seal the bag and cook it in an immersion circulator at 78° Celsius for about 10 hours. Separately, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?