Refreshing and Mild Octopus Soup (Nakji Yeonpotang)
A Nourishing Treat for Your Husband: Nakji Yeonpotang Recipe
This Yeonpotang offers a clean and refreshing taste, with a subtle spiciness from fresh chilies instead of chili powder. It’s a light yet satisfying meal that is both invigorating and delicious.
Broth Ingredients
- 1600cc Water
- 2 pieces Dried Kelp (5x5cm)
- 3 pieces Dried Shiitake Mushrooms
- 15 Small Dried Anchovies (for broth)
Cooking Instructions
Step 1
First, let’s make a deep and refreshing broth. In a large pot, add 1600cc of water, then place in the two pieces of kelp and three dried shiitake mushrooms. Let this steep overnight in the refrigerator. (If you can’t steep overnight, add the kelp and shiitake mushrooms to water in a pot, bring to a boil over high heat, remove the kelp about 10 minutes after it starts boiling, and then simmer for another 20 minutes over low heat to create the broth.)
Step 2
While the broth is steeping, add the 15 dried anchovies to the pot (using the steeped water or fresh water) and bring to a boil. Once boiling, simmer for about 15 minutes to deepen the broth’s flavor. Before removing the anchovies, add 2 tsp of minced garlic and boil for another moment. Then, strain the broth through a sieve to prepare a clear and clean liquid.
Step 3
Generously sprinkle the live octopuses with flour and let them sit for about 5 minutes. After 5 minutes, vigorously rub the octopuses to clean them thoroughly, then rinse multiple times under running water. This process removes the slimy mucus, resulting in a cleaner taste. Drain the rinsed octopuses in a colander.
Step 4
Gently rinse the dried shiitake mushrooms used for the broth, squeeze out the excess water, and thinly slice them. Remove the stems from the Cheongyang pepper and red chili pepper, and then slice them diagonally about 0.5cm thick. Peel the radish and slice it thinly into half-moon shapes (nabak-썰기). Your vegetables for added crispness and refreshing flavor are now ready.
Step 5
Pour the prepared clear broth into a pot and bring it to a boil over high heat. Once the broth is boiling, add the sliced radish and reduce the heat to medium. Cook until the radish becomes translucent. Once the radish is partially cooked, add the prepared octopuses one by one. Adding them individually prevents them from getting tangled and ensures they cook evenly.
Step 6
Once the octopus is tender, season the soup with 1+1/2 Tbsp of soy sauce for soup. Adjust with salt to your preference. Finally, add the sliced shiitake mushrooms and diagonally cut chili peppers, and simmer briefly. Turn off the heat, garnish with fresh crown daisy, and serve. Enjoy the delicious Nakji Yeonpotang with its warm broth and tender octopus!
