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.

Nakji Jeongol Spicy Octopus Stew (낙지전골)

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

  1. In a large pot, bring the anchovy or seafood broth to a boil over medium heat.
  2. Add the onion, green onions, cabbage, Korean radish, and garlic to the pot. Simmer for 10 minutes.
  3. 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.
  4. 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.
  5. 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