Octopus and Water Dropwort Soup (Nakji Yeonpotang)
How to Make Nakji Yeonpotang! Perfect as a Refreshing Broth for Hangover Cures~
When it comes to refreshing soups, nothing beats Nakji Yeonpotang! Let me guide you through the simple steps to make this delicious dish. Its clear, savory broth is wonderfully invigorating.
Main Ingredients- 1 Octopus, cleaned (approx. 300g)
- 300g Water Dropwort (Minari)
- 280g Baby Napa Cabbage
- 1/2 White Radish (approx. 600g)
- 1 Onion
- 2 Red Chili Peppers
- 3 Green Chili Peppers
- 70g Green Onion
Cooking Instructions
Step 1
Hello everyone! Today, I’m thrilled to share a recipe for ‘Nakji Yeonpotang,’ a soup renowned for its hangover-relief qualities and its wonderfully clear, refreshing broth. You’ll need one fresh octopus, 300g of fragrant water dropwort (minari), 280g of crisp baby napa cabbage, half a white radish (about 600g) for a refreshing taste, one onion for sweetness, two red chili peppers and three green chili peppers for color and a touch of heat, and 70g of green onion for aroma. For seasoning, gather 1.5 tablespoons of minced garlic, coarse salt for cleaning the octopus, and about 0.5 tablespoon plus 1 teaspoon of soy sauce or salt for initial seasoning and final adjustments. You’ll also need a generous 2.5 liters of water for the broth.
Step 2
First, let’s prepare the white radish. Wash it thoroughly under running water. Then, slice it thinly into half-moon shapes, about 0.5 cm thick. This ‘nabak’ cut allows the radish to release its refreshing flavor into the broth.
Step 3
Next, peel the onion and slice it into strips about 0.5 cm thick. Avoid slicing them too thinly, as they can become mushy when cooked.
Step 4
Trim the stems off the red and green chili peppers, wash them, and slice them diagonally about 0.5 cm thick. These will add a vibrant color and a subtle kick.
Step 5
Prepare the water dropwort by removing any yellow leaves or blemishes. Cut it into generous pieces, about 6 cm or longer. This allows its unique, fresh aroma to infuse the soup beautifully.
Step 6
Separate the baby napa cabbage leaves, wash them well, and cut them into roughly 4 cm pieces. Keeping them slightly larger will ensure they retain a pleasant crispness.
Step 7
Now, let’s clean the octopus. Rinse it under cold running water. Locate where the head meets the body and use kitchen scissors to cut through this area.
Step 8
Once you cut the head, you’ll see the ink sac and entrails. Carefully pull these out and discard them. Removing them ensures a cleaner taste and appearance.
Step 9
Use your scissors to gently snip out the octopus’s eyes. This makes the octopus more pleasant to eat.
Step 10
To thoroughly clean the octopus, especially its suckers, place it in a bowl and sprinkle generously with coarse salt. Massage the octopus firmly as if you were washing clothes. This action removes any sliminess and debris, leaving it impeccably clean. Rinse it under cold water and repeat this process 2-3 times for best results.
Step 11
In a large pot, pour in 2.5 liters of water. The beauty of Nakji Yeonpotang lies in its light, refreshing broth, and using less water would make it too concentrated and disappear too quickly! I prefer to use a generous amount of water. Make sure your pot is large enough to accommodate all the ingredients.
Step 12
Once the water comes to a rolling boil, add all the sliced white radish to the pot. The radish is crucial for the soup’s clean flavor, so it’s important to cook it until tender.
Step 13
Let the radish simmer until it becomes translucent and tender, which should take about 10 minutes. You can test for doneness by piercing a piece with a fork; it should go in easily. Once the radish is cooked, stir in 1.5 tablespoons of minced garlic to add depth to the broth.
Step 14
Add about 0.5 tablespoon of soy sauce or salt for the initial seasoning. It’s important not to over-salt at this stage, as the octopus and vegetables will contribute their own flavors later.
Step 15
You’ll know the radish is ready when it’s tender when pierced with a fork and looks somewhat translucent. At this point, it’s time to add the next set of ingredients.
Step 16
Now, add the diagonally sliced red and green chili peppers and the sliced onion to the pot. Simmer them along with the radish. These vegetables will release their natural sweetness and flavor, enriching the broth.
Step 17
Add the chopped baby napa cabbage as well. Let it cook just until it starts to wilt slightly.
Step 18
Once the vegetables have softened a bit, it’s time to add the cleaned octopus! Octopus cooks very quickly and can become tough if overcooked. Add it to the boiling broth and cook over high heat for only about 2-3 minutes.
Step 19
As the octopus cooks, it will turn a vibrant red and become plump. The broth will also deepen slightly in color and flavor from the octopus.
Step 20
Taste the broth and, if needed, add the remaining 1 teaspoon of soy sauce or salt to adjust the seasoning to your preference. Let it simmer for another minute after adjusting the taste.
Step 21
Just before serving, add the chopped green onions. Their fresh, aromatic scent will elevate the soup’s overall flavor profile.
Step 22
Finally, add the fragrant water dropwort! Water dropwort loses its pleasant texture and flavor if overcooked. Add it right at the end, letting it cook for just a minute or so, or even place it on top of the soup in individual bowls just before serving. It should remain slightly wilted but still have a fresh bite.
Step 23
Voilà! Your Nakji Yeonpotang is complete, featuring tender octopus and crisp vegetables in a clear, savory broth. It looks absolutely delicious and is guaranteed to warm you up and refresh your senses!
