Simple Rice Cooker Nakji Yeonpotang
Easy Rice Cooker Octopus and Tofu Soup Recipe for Beginners
An adaptation of a recipe by YouTuber Soon Cook TV, this simple and refreshing Yeonpotang (Korean octopus and tofu soup) can be easily and quickly made using just a rice cooker. Enjoy a wonderful meal even on busy days.
Main Ingredients- 80g prepared octopus
- 150g rehydrated dried radish greens (siratgi)
- 250ml water
- 50g shrimp heads (optional)
- 100g radish
- 30g shelled clams
- A bit of green onion
- 1 tsp minced garlic
- 0.5 tsp salt
- 1 Korean green chili pepper
- 0.5 Tbsp soup soy sauce
Cooking Instructions
Step 1
If you have frozen octopus, thaw it in advance. Prepare 80g of cleaned octopus. (Note: One octopus usually weighs around 150g, so this is about half a medium-sized octopus.)
Step 2
If you are using salted octopus, place it in a bowl with 1 tablespoon of flour and gently knead. This helps remove impurities and the slimy coating from the octopus.
Step 3
Rinse the flour-coated octopus under cold running water 2-3 times until thoroughly clean. Pay special attention to the suction cups, ensuring no debris remains.
Step 4
In the rice cooker, add 250ml of water and the shrimp heads (if using), weighing about 50g. Shrimp heads add a deeper, richer flavor to the broth. Add the sliced radish (100g) as well. Select the ‘Reheat’ or ‘Cook’ function on your rice cooker and run for 9 minutes to extract the flavors for the broth.
Step 5
After 9 minutes, remove the shrimp heads (if used) from the rice cooker. The radish will have softened and is ready to be part of the soup, contributing a refreshing sweetness to the broth.
Step 6
Now it’s time to add the main ingredients. Add the prepared 150g of rehydrated dried radish greens (siratgi), 30g of shelled clams, 1 tsp of minced garlic, 0.5 tsp of salt, 0.5 Tbsp of soup soy sauce, and 1 thinly sliced Korean green chili pepper. (Tip for preparing siratgi: Using pre-rehydrated siratgi from the market is convenient. If using fresh radish greens, chop them into bite-sized pieces, place them in the rice cooker with enough water to cover, add 1 Tbsp of salt, and cook using the ‘Reheat’ function twice for 9 minutes each. Once cooked, let cool, squeeze out excess water, and portion for freezing. This makes them easy to use for cooking.)
Step 7
Add the cleaned 80g of octopus and gently mix all the ingredients. Then, use the ‘Reheat’ or ‘Cook’ function on the rice cooker again for another 9 minutes. Be careful not to overcook the octopus, as it can become tough. Timing is key.
Step 8
After 9 minutes, your delicious Yeonpotang is ready! Ladle it into bowls and garnish with thinly sliced green onions, if desired, for an even more appealing presentation. Enjoy the warm, refreshing broth and tender octopus. Enjoy your meal!
