Clear and Refreshing Autumn Octopus Soup (Nakji Yeonpotang)
Autumn Seasonal Delicacy: How to Make Soft Octopus Soup in October (Includes Octopus Preparation)
A light and refreshing octopus soup perfect for a cool autumn morning. This Nakji Yeonpotang is made with fresh, seasonal octopus and crisp bean sprouts, creating a wonderful harmony. Its clear, invigorating broth is ideal for a hangover cure or a satisfying meal with rice.
Main Ingredients- 4 Frozen octopus
- 230g Bean sprouts (about 1 handful)
- 1 Green onion (scallion)
- 2 Tbsp Cooking wine (mirin or sake)
- Pinch of salt (for seasoning)
- Pinch of black pepper
Broth Ingredients- 1.5L Water (6 cups)
- 1 handful Dried anchovies (for broth)
- 5 Crab legs
- 200g Radish (cut into large pieces)
- 1 Tbsp Soy sauce for soup (guk-ganjang)
- 1 Tsp Brown sugar
- 1.5L Water (6 cups)
- 1 handful Dried anchovies (for broth)
- 5 Crab legs
- 200g Radish (cut into large pieces)
- 1 Tbsp Soy sauce for soup (guk-ganjang)
- 1 Tsp Brown sugar
Cooking Instructions
Step 1
First, prepare all the ingredients for your octopus soup by washing and chopping them. Having everything ready beforehand will make the cooking process much smoother.
Step 2
Wash the green onion thoroughly, remove any outer layers, and slice it diagonally at about a 0.5cm thickness. Slicing it this way helps to release its refreshing flavor into the broth.
Step 3
In a deep pot, combine the broth ingredients: 1.5L of water, dried anchovies, the large pieces of radish, and the crab legs. Add 1 Tbsp of soy sauce for soup and 1 Tsp of brown sugar to slightly season. Bring to a boil over high heat, then reduce to medium heat and simmer for about 30 minutes to create a deep and savory broth. The umami from the anchovies and radish is exceptional.
Step 4
Now, let’s prepare the octopus. If using frozen octopus, make sure to thaw it beforehand. Use kitchen scissors to cut through the center of the octopus head to carefully remove the internal organs. Also, cut away the eyes. If you find the round ‘egg’ sac inside the head, this is edible and can be set aside. To clean the octopus tentacles and remove any grit from the suckers, place the cleaned octopus in a bowl with 1 Tbsp of coarse salt and about 3 Tbsp of flour. Gently rub and massage the octopus vigorously until you hear a ‘barak barak’ sound. This process helps to make the octopus firm and thoroughly clean.
Step 5
After massaging with flour and salt, rinse the octopus thoroughly under cold running water several times. It’s important to rinse meticulously to ensure all debris is removed from the suckers.
Step 6
Cut the cleaned octopus into bite-sized pieces. Slicing the head and tentacles into lengths of about 3-4cm makes them easy to eat with the soup.
Step 7
Remove the solid ingredients like anchovies, crab, and radish from the broth, leaving only the clear liquid in the pot. Add the washed bean sprouts and cover the pot. Let it simmer for about 3 minutes until the bean sprouts are cooked but still slightly crisp. Avoid overcooking to maintain their pleasant crunch.
Step 8
Once the bean sprouts are somewhat cooked, add the cut octopus pieces to the pot. Octopus can become tough if overcooked, so simmer for only about 3 more minutes after adding it. The octopus will become plump and tender.
Step 9
With the octopus cooked, stir in 2 Tbsp of cooking wine to eliminate any fishy odor. Then, taste the broth and adjust the seasoning with salt as needed. Since the soup was seasoned with soy sauce for soup earlier, add salt gradually to achieve your desired flavor.
Step 10
Finally, add the sliced green onions to the pot and let it simmer briefly. Don’t overcook after adding the green onions; just let the soup come to a gentle boil. The key is to let the fresh aroma of the green onions infuse into the broth.
Step 11
Once the soup lightly boils again, sprinkle with a pinch of black pepper, if desired. Your refreshing and clear Nakji Yeonpotang is now complete! Enjoy it with a warm bowl of rice!
