Korean grilled octopus

So... I finally got my hands on some octopus. The ladies from @monkfish_by_de_graaf pointed these badboys out to me before, but knowing my boyfriend was a bit hesitant, I kinda moved on. But... yesterday I spotted it again on their Instagram stories and I had to have it. This Korean recipe was on my mind for a while and so I just went for it, knowing the bold flavours would make it easy for my love to get it down. And I'm glad I was right. This recipe is enough for about 1,5kg of octopus tentacles. My octopus was about half of that, and I had enough leftover sauce for another one if I had to. Cooking liquid: • enough water to submerge the octopus • 100 ml soy sauce • 1 onion, roughly chopped • 3 cm ginger, sliced • 15 allspice • 20 black peppercorns • 1 tbsp coriander seeds • 2 stalks lemongrass, split in half • 1 lemon, cut into quarters • 1 chilli pepper, roughly chopped • 2 tsp salt • 3 star anise pods • Glace/sauce: • 2 tbsp vegetable oil • 5 garlic cloves • 1 stalk lemongrass • 125 ml hoisin sauce • 2 tbsp gochujang • 1 tbsp honey • juice of ½ lime • 1 tbsp fish sauce • 1 tbsp soy sauce • ½ tbsp rice vinegar • • 1,5 kg octopus tentacles • lime or lemon • coriander (or parsley) • sliced red chilli pepper • sesame seeds • 1. Bring all the ingredients for the cooking liquid to a boil. Add the tentacles to the water, you can leave them stuck together, or separate them. Lower the heat to a simmer and cook for 1,5 to 2 hours, until the thickest part is soft when poked with a knife. 2. Turn off the heat and let cool while the tentacles are still in there. It's best to start in de morning, so you can let it cool completely. 3. Once everything is cooled down, rinse the tentacles and take off any remaining skin. 4. Get a sauce pan and heat up the oil for the sauce. Thinly slice the lower half of the lemon grass and grate the garlic. Fry shortly and add the other ingredients for the sauce. Set aside until you're gonna prepare your octopus. 5. Get a super hot cast iron pan or grill and brush the tentacles with the sauce. Grill them while continuously brushing the sauce on them with every turn. They're finished when they are hot and charred and the sauce is sticky.