Ingredients with Measurements:
- 2 pounds of fresh nakji (octopus)
- 1 large yeonpo (lotus root)
- 1 onion, sliced
- 1 tablespoon of minced garlic
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of rice wine
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of chopped green onions
Special Equipment Needed:
- Grill
- Skewers
Step-by-Step Instructions:
1. Clean the nakji by removing the head and beak, and then rinse it under cold water. Cut the nakji into bite-sized pieces and set aside.
2. Peel the yeonpo and slice it into thin rounds. Set aside.
3. In a mixing bowl, combine the minced garlic, gochugaru, gochujang, soy sauce, sesame oil, sugar, rice wine, black pepper, and salt. Mix well.
4. Add the nakji, yeonpo, and sliced onion to the mixing bowl. Mix well and let it marinate for at least 30 minutes.
5. Preheat the grill to medium-high heat.
6. Thread the nakji, yeonpo, and onion onto skewers.
7. Brush the skewers with vegetable oil and place them on the grill.
8. Grill the skewers for 5-7 minutes on each side or until the nakji is cooked through and the yeonpo is tender.
9. Once cooked, remove the skewers from the grill and sprinkle with chopped green onions.
Time:
Preparation time: 40 minutes
Cooking time: 10-15 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Fat per serving: 10g
Carbohydrates per serving: 12g
Protein per serving: 25g
Substitutions for ingredients:
- If you can't find nakji, you can substitute it with squid or shrimp.
- If you can't find yeonpo, you can substitute it with any other vegetable of your choice.
Variations:
- You can add other vegetables to the skewers such as bell peppers, mushrooms, or zucchini.
- You can also add other seafood to the skewers such as scallops or mussels.
Tips and Tricks:
- Make sure to clean the nakji thoroughly to remove any sand or debris.
- Marinate the nakji for at least 30 minutes to allow the flavors to penetrate.
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Brush the skewers with oil to prevent sticking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the skewers in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the skewers on a platter with a side of rice and kimchi.
Garnishes:
Garnish with chopped green onions and sesame seeds.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
Serve with steamed rice and a side of kimchi.
Troubleshooting Advice:
- If the nakji is tough, it may not have been cooked long enough. Cook for an additional 1-2 minutes on each side.
- If the yeonpo is too hard, it may not have been sliced thinly enough. Slice it thinner next time.
Food Safety Advice:
- Make sure to cook the nakji thoroughly to prevent foodborne illness.
- Always wash your hands and utensils before and after handling raw seafood.
Food History:
Nakji-Yeonpo-Tang is a popular Korean seafood soup that is typically made with octopus, lotus root, and other vegetables. This grilled version is a twist on the traditional soup.
Flavor Profiles:
This dish is spicy, savory, and slightly sweet.
Serving Suggestions:
Serve as a main dish for a Korean-inspired dinner party.
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Region: Korean