Tender Octopus and Hearty Army Stew: A Flavorful Nakji Budae Jjigae
A Delicious Nakji Budae Jjigae Recipe Packed with Fresh Octopus
This invigorating stew combines the zesty flavor of kimchi with the refreshing taste of octopus, creating a deeply satisfying dish that’s sure to boost your energy. Prepare to enjoy a bowl of rice with this incredibly delicious and comforting stew!
Main Ingredients
- 3 small octopuses
- 1 cup aged napa cabbage kimchi (chopped into approx. 2cm pieces)
- 2 sausages
- 1 can of Spam or similar processed ham
- 1/2 block firm tofu (cut into stew-sized pieces)
- A small bunch of green onions (sliced diagonally)
- Salt to taste
Cooking Instructions
Step 1
Before you begin cooking, ensure all your ingredients are prepped and ready. For the main components, you’ll need 3 fresh small octopuses, 1 cup of well-fermented napa cabbage kimchi, and your sausages and ham, cut into manageable pieces. Half a block of firm tofu, sliced for stew, will add a wonderful texture. Don’t forget a small bunch of green onions, sliced diagonally, for a fresh aroma. Finally, have some salt on hand to adjust the seasoning later.
Step 2
Slice the sausages and ham into bite-sized pieces. Angled slices (bias cuts) for the sausages not only look appealing but also help them absorb the flavorful broth better. Cut the ham to a similar size. (Tip: If you find your processed ham a bit oily, a quick blanch in boiling water before slicing can help remove excess grease and enhance the flavor.)
Step 3
Green onions are essential for adding a refreshing depth to the stew. Prepare them fresh by slicing them diagonally. This cut helps them maintain their shape and release their aromatic essence beautifully into the stew as it cooks.
Step 4
Properly cleaning the fresh octopus is key to a delicious stew. Place the octopus in a bowl with 3 tablespoons of all-purpose flour and gently knead it with your hands. This ‘scrubbing’ action with flour is highly effective in removing any slime and impurities from the octopus. (Tip: If cleaning octopus feels daunting, you can easily purchase pre-cleaned octopus at most fish markets or grocery stores.)
Step 5
After washing the octopus with flour, rinse it thoroughly under cold running water. Continue rinsing until the water runs clear, ensuring all the flour and any remaining impurities are gone. Drain the octopus well by placing it in a colander.
Step 6
Now, let’s build the base for our delicious stew. In a pot, combine 4 cups (800ml) of water, 1 tablespoon of doenjang (soybean paste), 2 pieces of 5cm dried kelp, and a splash of kimchi brine for extra flavor. Add the kimchi, chopped into roughly 2cm pieces, to infuse the broth with its signature spicy and sour notes. Bring this mixture to a boil over high heat, then reduce to medium heat and simmer for 5 minutes to allow the kelp to release its umami goodness.
Step 7
While the broth simmers, add the prepared tofu and sausages to the pot. Stir in all the seasoning ingredients: 1.5 tablespoons gochugaru, 0.5 tablespoon minced garlic, 0.5 tablespoon sugar, and 1 tablespoon soy sauce. Let the stew simmer over medium heat for 10 minutes. Midway through, remove the kelp pieces to prevent the broth from becoming too strong or bitter.
Step 8
This is the final cooking stage. Once the stew has developed its flavors, add the cleaned octopus and sliced green onions. Continue to simmer over medium heat for about 5 minutes. Be careful not to overcook the octopus, as it can become tough. It should be tender and beautifully incorporated into the rich broth.
Step 9
Finally, taste the stew and adjust the seasoning as needed with a pinch of salt. Consider the saltiness of your kimchi when adding salt to achieve the perfect balance.
Step 10
Your Nakji Budae Jjigae, brimming with tender, fresh octopus and a hearty medley of ingredients, is now ready! Enjoy this appetizing and energizing stew for a wonderfully satisfying meal.
