Nakji Jeongol Spicy Octopus Stew (낙지전골)
낙지전골 (Nakji Jeongol) is a popular Korean spicy octopus stew that is perfect for warming up during the cold winter months. This hearty and flavorful stew is packed with tender octopus, vegetables, and a spicy broth that will surely satisfy your taste buds.
Ingredients
- 500g fresh octopus, cleaned and cut into bite-sized pieces
- 1 onion, sliced
- 2 green onions, cut into 2-inch pieces
- 1/2 cup sliced cabbage
- 1/2 cup sliced Korean radish (mu)
- 4 cups anchovy or seafood broth
- 4 cloves garlic, minced
- 2 tbsp Korean red pepper flakes (gochugaru)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 block firm tofu, cut into cubes
- 1/2 cup enoki mushrooms, roots trimmed
- 1/2 cup sliced carrot
- 1/2 cup Korean glass noodles (dangmyeon)
- Salt and pepper to taste
Instructions
- In a large pot, bring the anchovy or seafood broth to a boil over medium heat.
- Add the onion, green onions, cabbage, Korean radish, and garlic to the pot. Simmer for 10 minutes.
- Stir in the Korean red pepper flakes, soy sauce, and sesame oil. Add the octopus and tofu to the pot and simmer for an additional 15 minutes.
- Add the enoki mushrooms, carrot, and Korean glass noodles to the pot. Cook for another 5-7 minutes until the octopus is tender and the vegetables are cooked through.
- Season with salt and pepper to taste. Serve the spicy octopus stew hot in individual bowls.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Nakji Jeongol with a side of steamed rice and kimchi for a complete and satisfying meal.
Tips & tricks
For a spicier stew, increase the amount of Korean red pepper flakes according to your preference.
Cost
$20