Abalone and Octopus Soup (Jeonbok Nakji Tang)
Abalone and Octopus Soup (Jeonbok Nakji Tang)
How to Make Abalone and Octopus Soup
Beat the summer heat with this invigorating Abalone and Octopus Soup! Packed with tender abalone and succulent octopus in a refreshingly deep broth, this dish is perfect for a nutritious summer boost. The delightful chewiness of abalone combined with the melt-in-your-mouth octopus creates a truly satisfying meal. Enjoy this power-packed, nourishing soup that will fortify you all summer long!
Ingredients- 8 fresh abalones
- 2 live octopuses
- 4 cloves garlic, minced
- 1/4 onion
- 2 stalks green onions (scallions)
- A small bunch of chives
- 1/2 zucchini or Korean squash
- 2 Korean hot peppers (cheongyang peppers)
- 7 heads baby bok choy
- 1 shiitake mushroom
- 1 handful bean sprouts
- 1 red chili pepper
- 1 Tbsp anchovy sauce (fish sauce)
- A pinch of black pepper
- 0.5 Tbsp cooking wine (mirin or rice wine)
- A little flour (for cleaning octopus)
- 20 dried anchovies (for broth)
- 2 pieces dried kelp (dashima)
- 1000ml (1 liter) water
Cooking Instructions
Step 1
Gently scrub the live abalones under running water with a brush to remove any sand or debris, especially around the edges and under the shell.
Step 2
Carefully remove the hard ‘beak’ or ‘tooth’ from the abalone. This is usually found at the bottom where the flesh meets the shell and can be tough to eat.
Step 3
Place the live octopus in a bowl and sprinkle generously with flour. Knead and massage the octopus with your hands for a few minutes. This helps to remove the slimy mucus, grit, and any impurities. Rinse the octopus thoroughly under cold running water until it feels clean and smooth.
Step 4
To create a flavorful broth, combine the water (1000ml), dried anchovies, and kelp in a pot. Bring to a boil and simmer for 10 minutes. Crucially, remove the kelp after about 1-2 minutes of boiling to prevent a bitter taste. Continue simmering the anchovies for the full 10 minutes to extract their savory essence.
Step 5
Strain the broth through a fine-mesh sieve to obtain a clear, delicious stock. This will form the base of your soup.
Step 6
Prepare the cleaned abalone and octopus. You can score the abalone or slice it thinly for easier eating.
Step 7
Wash and prepare all the vegetables. Slice the onion thinly, cut the green onions and chili peppers diagonally. Slice the zucchini into half-moon shapes. Slice the shiitake mushroom to a suitable size.
Step 8
Rinse the bean sprouts and set aside. They will be added near the end to maintain a crisp texture.
Step 9
Wash the baby bok choy, trim the ends, and cut into bite-sized pieces. These will add a fresh crunch to the soup.
Step 10
Pour the prepared anchovy-kelp broth into a pot and bring to a medium heat. Once boiling, add the sliced zucchini and cook until slightly tender.
Step 11
When the zucchini is almost cooked, add the bean sprouts to the pot.
Step 12
Next, add the sliced onion, minced garlic, Korean hot peppers, shiitake mushroom, and the prepared abalone. Add the cooking wine (0.5 Tbsp) to help eliminate any fishy odor from the abalone. Skim off any foam or scum that rises to the surface for a clearer broth.
Step 13
Add the octopus and baby bok choy. Simmer briefly until the octopus is cooked through and the bok choy is tender-crisp. Be careful not to overcook, as the octopus can become tough.
Step 14
Finally, add the diagonally sliced green onions and red chili pepper. Let it simmer for another moment to allow the flavors to meld and add a vibrant color.
Step 15
Season with a pinch of black pepper and 1 Tbsp of anchovy sauce to taste. The anchovy sauce will enhance the savory depth of the broth. Turn off the heat as soon as the octopus is cooked.
Step 16
Ladle the soup into individual serving bowls or a traditional Korean earthenware pot (ttukbaegi) for a rustic presentation.
Step 17
At the table, use scissors to cut the octopus into bite-sized pieces for easy enjoyment.
Step 18
Separate the abalone from its shell (if not already done) and slice it. Serve hot and savor the wonderfully chewy abalone, tender octopus, and flavorful broth!
