Serves 8

1 common octopus
3 sheets kelp
500 grams Korean radish
100 grams scallion
454 grams butter
120 grams shallot
12 grams anchovy
20 grams green olive
13 grams caper
50 grams Italian parsley
10 grams chive
50 grams Bang-a (Korean mint)
Salt
1 lemon
150 grams orecchiette
16 baby potatoes
200 grams green peas
10 grams chervil

1)Freeze a living common octopus one day ahead of time.
2)Oil a large pot. Put in the prepped Korean radish and scallion and fry them lightly. Add a generous amount of water to the pot.
3)Bring the water to boil. Add the octopus and cover it with kelp. Cook at low to medium heat for 40-50 minutes.
4)Chop the shallots, anchovies, green olives, capers, chive, Italian parsley, and Bang-a (Korean mint).
5)Burn the butter to produce brown butter.
6)Keep the butter’s temperature at around 80°C. Add the shallots, anchovies, green olives, and capers first. Put in the Italian parsley, chive, and Bang-a at the finish. Season with salt and lemon juice to taste.
7)Prep the green peas and cook them in boiling water. Boil the orecchiette for 15 minutes. Wash and boil the baby potatoes.
8)Prep the cooked octopus legs and cover them with starch. Fry them in oil until crisp.
9)Plate the octopus and drizzle a good amount of Bang-a Grenobloise sauce.
10)Deep-fry the baby potatoes and put them onto the plate. Add the green peas and orecchiette. Finish off the dish with chervil.