Ingredients with Measurements:
- 1 pound nakji (octopus), cleaned and cut into bite-sized pieces
- 1 bunch yeonpo (lotus root), peeled and thinly sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together gochujang, soy sauce, honey, sesame oil, garlic, and ginger. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add nakji and stir-fry for 2-3 minutes until slightly browned.
4. Add sliced yeonpo, onion, and bell peppers. Stir-fry for another 2-3 minutes until vegetables are slightly softened.
5. Add the gochujang mixture to the wok and stir-fry for another 2-3 minutes until everything is coated in the sauce.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 22g
- Protein: 20g
Substitutions for ingredients:
- Nakji can be substituted with squid or shrimp.
- Yeonpo can be substituted with sliced carrots or zucchini.
- Gochujang can be substituted with any chili paste.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Use chicken or beef instead of seafood for a different protein option.
- Add a splash of rice vinegar for a tangy twist.
Tips and tricks:
- Make sure to clean the nakji thoroughly before cooking to remove any sand or debris.
- Use a mandoline to thinly slice the yeonpo for even cooking.
- Don't overcook the nakji or it will become tough and rubbery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with a sprinkle of sesame seeds on top.
Garnishes:
- Sliced green onions or chopped cilantro.
Pairings:
- Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Korean-style spinach salad or cucumber salad.
Troubleshooting advice:
- If the nakji is tough, it may have been overcooked. Try cooking for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the nakji to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Nakji-yeonpo-tang is a popular Korean seafood stew that is often served in restaurants.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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