Ingredients with Measurements:
- 1 pound of cleaned octopus
- 4 cups of water
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 2 cups of sliced yeonpo (lotus root)
- 1 cup of chopped kimchi
- 2 scallions, sliced
- 1 tablespoon of sesame oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the cleaned octopus, water, onion, garlic, soy sauce, gochujang, gochugaru, black pepper, and salt. Bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 30 minutes.
3. Add the sliced yeonpo and chopped kimchi to the pot. Simmer for another 10 minutes.
4. Add the sliced scallions and sesame oil to the pot. Stir well.
5. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 20g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Squid can be used instead of octopus.
- If yeonpo is not available, use sliced carrots instead.
- If gochujang is not available, use red pepper flakes and tomato paste.
Variations:
- Add sliced mushrooms for extra flavor.
- Use chicken or beef instead of octopus.
Tips and tricks:
- Make sure to clean the octopus thoroughly before cooking.
- Adjust the amount of gochujang and gochugaru to your liking.
- Serve with a side of steamed rice and banchan (Korean side dishes).
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Pair with a light beer or a glass of white wine.
Suggested side dishes:
Serve with banchan such as kimchi, pickled vegetables, and steamed vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
- If the soup is too salty, add more sliced yeonpo or vegetables to balance the flavor.
Food safety advice:
- Make sure to clean the octopus thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Nakji-Yeonpo-Tang is a popular Korean seafood soup that originated in the coastal regions of Korea. It is typically made with octopus and yeonpo (lotus root) and seasoned with gochujang and gochugaru.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and banchan.
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