Ingredients with Measurements:
- 1 pound of octopus (nakji)
- 1 bunch of young summer squash (yeonpo)
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 4 cups of water
- Salt and pepper to taste
- 1 bunch of scallions, chopped
- 1 red chili pepper, sliced
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large pot or Dutch oven with a lid
- Cutting board and knife
Step-by-step instructions:
1. Clean the octopus by removing the head and innards. Cut the tentacles into bite-sized pieces.
2. Cut the summer squash into 1-inch pieces.
3. In a large pot or Dutch oven, add the octopus, summer squash, onion, garlic, gochugaru, soy sauce, fish sauce, sesame oil, sugar, and water.
4. Bring the mixture to a boil over high heat.
5. Reduce the heat to low and cover the pot with a lid. Let it simmer for 30-40 minutes or until the octopus is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, sliced red chili pepper, and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 1g
Cholesterol: 80mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Squid or cuttlefish can be used instead of octopus.
- Zucchini or other summer squash can be used instead of yeonpo.
- Brown sugar or honey can be used instead of sugar.
Variations:
- Add other vegetables such as carrots, potatoes, or mushrooms.
- Use chicken or beef instead of seafood.
Tips and tricks:
- Clean the octopus thoroughly to remove any sand or debris.
- If the octopus is tough, add a tablespoon of baking soda to the water and let it soak for 30 minutes before cooking.
- Adjust the amount of gochugaru and red chili pepper to your desired level of spiciness.
Storage instructions:
Store the leftover braised nakji-yeonpo-tang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions, sliced red chili pepper, and sesame seeds.
Garnishes:
Chopped scallions, sliced red chili pepper, and sesame seeds.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the octopus is tough, add a tablespoon of baking soda to the water and let it soak for 30 minutes before cooking.
- If the soup is too spicy, add more water or reduce the amount of gochugaru and red chili pepper.
Food safety advice:
- Clean the octopus thoroughly to remove any sand or debris.
- Make sure the soup reaches a temperature of 165°F to ensure it is safe to eat.
Food history:
Nakji-yeonpo-tang is a Korean seafood soup that originated in the southern coastal regions of Korea. It is a popular dish during the summer months when young summer squash is in season.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve the soup in individual bowls with steamed rice and kimchi on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean