Clear and Refreshing! Nakji Yeonpotang (Octopus and Vegetable Soup) Recipe
How to Make a Simple and Delicious Nakji Yeonpotang at Home
While spicy soups are great, sometimes a light and refreshing Yeonpotang is just what you need to soothe your palate. I made this Nakji Yeonpotang for my son-in-law, who loves seafood, and also because I thought of a cool, hearty soup for the day they return from their honeymoon. This soup features tender octopus and fresh vegetables, creating a deep, clean flavor. Shall we make it together?
Main Ingredients
- 3 fresh octopus (cleaned and prepared)
- 50g oyster mushrooms (remove tough ends, separate into strands)
- 30g Korean parsley (minari, washed and cut into 5cm lengths)
- 30g baby bok choy (remove base, separate leaves and stems)
- 30g crisphead lettuce (cut into bite-sized pieces)
- 1 Korean green chili pepper (remove seeds, slice diagonally)
- 1 red chili pepper (remove seeds, slice diagonally)
- 3-4 slices of carrot (thinly sliced)
- 1/5 small zucchini (thinly sliced into half-moons)
- 120g daikon radish (thinly sliced)
- 1/3 stalk of green onion (chopped or diagonally sliced)
- 200g small clams (mochigai, purged of sand)
Broth Ingredients
- 5cm piece of daikon radish (for a refreshing broth)
- 1/3 stalk of green onion (white parts mainly)
- 2 sheets of dried kelp (kombu, soaking in cold water for 10 minutes is recommended)
- 1 handful of dried anchovies (for added umami)
- 1 handful of dried small anchovies (for soup)
- 1 handful of dried pollock (for a deep, rich broth)
- 1 dried shiitake mushroom (using dried will enhance the aroma)
- 1/4 onion (can be used with the skin washed clean)
- 5cm piece of daikon radish (for a refreshing broth)
- 1/3 stalk of green onion (white parts mainly)
- 2 sheets of dried kelp (kombu, soaking in cold water for 10 minutes is recommended)
- 1 handful of dried anchovies (for added umami)
- 1 handful of dried small anchovies (for soup)
- 1 handful of dried pollock (for a deep, rich broth)
- 1 dried shiitake mushroom (using dried will enhance the aroma)
- 1/4 onion (can be used with the skin washed clean)
Cooking Instructions
Step 1
The key to a delicious Yeonpotang is a clear and flavorful broth. In a pot, combine the 5cm piece of daikon radish, 1/3 stalk of green onion, 2 sheets of kelp, 1 handful of dried anchovies, 1 handful of dried small anchovies, 1 handful of dried pollock, 1 dried shiitake mushroom, and 1/4 onion. Add about 1.5 liters of cold water. Bring to a boil over high heat, then reduce to medium-low and simmer gently for about 20 minutes. Remove the kelp within 5 minutes of boiling to prevent bitterness. Skim off any impurities that rise to the surface for a clear broth.
Step 2
Strain the well-simmered broth to make it clear. Now, let’s season the broth. Add 1 tablespoon of minced garlic and 2 tablespoons of fish sauce first, then adjust the saltiness to your preference. It’s best to start with less seasoning and add more as needed. Avoid making it too salty initially to maintain the clean taste of Yeonpotang.
Step 3
Let’s prepare the ingredients for the Yeonpotang, similar to shabu-shabu. Clean the octopus and cut it into bite-sized pieces. Wash the Korean parsley thoroughly and cut it into 5cm lengths. Remove the base of the baby bok choy and separate the leaves and stems. Slice the green onions and chili peppers diagonally for a visually appealing presentation. Thinly slice the carrots and zucchini to add color. Don’t forget to cut the crisphead lettuce into bite-sized pieces as well.
Step 4
Now, it’s time to arrange everything beautifully. Prepare a ttukbaegi (earthenware pot) or a pot that retains heat well. Start by lining the bottom of the pot with the thinly sliced daikon radish. Then, artistically arrange the prepared vegetables, paying attention to color. Place the green onions along the sides, leaving some space in the center for the clams and octopus. This ensures they have room to cook.
Step 5
Carefully pour the seasoned broth into the ttukbaegi, covering the ingredients lightly. You don’t need to fill it to the brim initially, as the vegetables will release moisture as they cook.
Step 6
Arrange the purged small clams attractively over the ingredients. As the clams cook, they will open, adding more flavor to the broth. Once the clams are in place, let them be and wait for the broth to bring them to a boil.
Step 7
Once the broth comes to a boil, add the prepared octopus. Don’t overcook the octopus, as it can become tough. Cook it just until it changes color to a pinkish hue. (Tip: I accidentally forgot to add the crisphead lettuce at this stage and added it later, but including it from the beginning makes the broth even more refreshing and flavorful. Definitely remember to add it!)
Step 8
There you have it – a visually appealing and deliciously refreshing Nakji Yeonpotang! The clear and clean broth is its best feature. While it’s delicious on its own, you can enhance the experience by dipping the octopus in a soy sauce mixture with pickled onions or a soy sauce with wasabi. Enjoy a hearty and satisfying meal with this warm and refreshing Yeonpotang!
