Simple and Refreshing Octopus Soup (Nakji Yeonpotang)
Replenish your energy with this nourishing Octopus Soup (Nakji Yeonpotang) – A Taste of the Ocean!
Suffering from indigestion after a late-night meal can disrupt your sleep. On such an evening, a stroll to the nearby large supermarket became an opportunity for a pleasant discovery! Besides finally purchasing a shelf I’d been eyeing for over a month for my many succulents, I also found cozy bedding. By the time I reached the basement food section, my cart was already full. However, the temptation of end-of-day discounts on fresh produce and seafood is hard to resist. Especially for items with a shorter shelf life, shopping late often means scoring great deals. My original plan was to make squid and radish soup, but the squid was all gone. Instead, I found fresh octopus at a remarkably low price. Though it wasn’t squid, the octopus seemed like a good substitute. Nearby, I also spotted sea squirt roe (oman-dungi) on sale, so I grabbed some too. The next day, I decided to make Nakji Yeonpotang with these fresh ingredients. This soup was so refreshing and delicious that I completely forgot about my craving for squid soup! Let me share the secrets to making this delightful Nakji Yeonpotang.
Main Ingredients
- 3 Fresh Octopuses
- 200g Sea Squirt Roe (Oman-dungi)
Cooking Instructions
Step 1
Start by preparing the vegetables. Slice the radish into thin, half-moon shapes about 0.3cm thick. Cut the napa cabbage leaves in half and then into pieces similar in size to the radish. Slice the zucchini into half-moons, about 0.5cm thick.
Step 2
Next, prepare the remaining vegetables. Slice the onion into 0.5cm thick strips. Cut the green onion, Cheongyang pepper, and red pepper diagonally into 0.5cm pieces. These colorful additions will make your soup visually appealing.
Step 3
Thoroughly clean the sea squirt roe. Rub them vigorously with coarse sea salt to remove any grit or sliminess, then rinse them well under running water.
Step 4
To prepare the octopus, rub it generously with flour. This helps to clean and tenderize it. Remove the eyes and ink sac, then rinse thoroughly under cold running water. You can cut it into bite-sized pieces if desired.
Step 5
While the vegetables are being prepped, let’s make the broth. Place the dried anchovies in a pot of cold water and bring it to a boil. Simmer for about 5 minutes, then remove the anchovies to obtain a clear and flavorful broth.
Step 6
Now, it’s time to assemble the soup. Add the prepared radish and sea squirt roe to the broth and bring it to a boil. The sea squirt roe will release a wonderful briny flavor into the soup.
Step 7
Once the radish becomes translucent and starts to soften, add the sliced zucchini and continue to simmer. Cook until the zucchini is tender but not mushy.
Step 8
When the zucchini is about halfway cooked, carefully add the prepared octopus to the pot. Octopus cooks very quickly; overcooking will make it tough. Cook just until the octopus turns opaque.
Step 9
Once the octopus is cooked, add the napa cabbage leaves. Stir in 1 tablespoon of minced garlic and 1 tablespoon of soy sauce for soup. Season with salt to your liking for the perfect balance of flavors.
Step 10
Finally, add the sliced onion, green onion, Cheongyang pepper, and red pepper. Let it simmer for just about 30 seconds more. This will allow the flavors to meld beautifully. Your delicious and refreshing Nakji Yeonpotang is now ready to be enjoyed!
