While the octopus cooled, I began preparing the braising liquid. I added gochugaru for spiciness, dried anchovies for depth, vinegar for brightness and a touch of sugar to balance it all.
“Taste this,” I said, offering Peniel a spoon of the liquid.
He tasted it. “Maybe a bit more sugar and the gochugaru’s too spicy.”
I adjusted the ratios and tasted them again. “Perfect.”
Across the kitchen, Hongaem and Lien had the black rice simmering, filling the air with a nutty, earthy aroma.
Hangyul and Dahyun were carefully heating cream for the Panna Cotta, measuring out condensed milk.
“How’s it going over there?” I called out.
“Good!” Hongaem said.
“I want to start preparing the dragon fruit, I want to slice it into small cubes.” Lien said.
“Okay, dice it about one centimeter.” I said.
