Tender Octopus Cold Soup Noodles: A Refreshing and Savory Delicacy
#OctopusRecipe #OctopusMulhoe #KoreanColdSoup #HomeCooking #UsingCookedOctopus
So, you’ve made a wonderful Yeonpo Tang (octopus soup) and have a couple of octopuses left? Don’t let them go to waste! Transform them into a spectacularly refreshing and deeply flavorful Mulhoe (cold raw fish soup), this time with tender, cooked octopus. This recipe features a unique savory broth, a delightful blend of gochujang (Korean chili paste) and doenjang (soybean paste), enhanced with gukganjang (soy sauce for soup), reminiscent of the styles found in Jeju Island. It’s a perfect dish for hot days when you crave something cool, invigorating, and packed with umami. Let’s get started on this delicious Octopus Mulhoe!
Octopus Preparation and Cooking Ingredients- Octopus 480g
- Coarse sea salt 2 Tbsp
- Soju 2 Tbsp
Mulhoe Vegetable Ingredients- Shredded cabbage and carrot 80g
- Korean parsley (minari) 50g
- Onion 1/2
- Cucumber 1
- Green chili peppers (or spicy chili peppers) 3
- Water from boiling octopus 1 liter
- Shredded cabbage and carrot 80g
- Korean parsley (minari) 50g
- Onion 1/2
- Cucumber 1
- Green chili peppers (or spicy chili peppers) 3
- Water from boiling octopus 1 liter
Cooking Instructions
Step 1
Start by thoroughly cleaning the octopus. Place it in a bowl with 2 tablespoons of coarse sea salt and rub it vigorously to remove any impurities and slime. This also helps tenderize the octopus. Rinse it well under cold running water. Next, carefully remove the internal organs and the beak (the hard part around the mouth).
Step 2
Here’s the cleanly prepared octopus, ready for its transformation into a delicious Mulhoe.
Step 3
Prepare to boil the octopus. In a large pot, bring 1 liter of water and 2 tablespoons of soju to a boil. While the water heats up, let’s get the vegetables ready. Thinly julienne the cabbage and carrots.
Step 4
Wash the fresh and aromatic Korean parsley (minari) and cut it into 3-4 cm lengths. Its fresh aroma will significantly enhance the Mulhoe’s flavor.
Step 5
Wash the cucumber, remove the seeds, and cut it into thin julienne strips. Trim the stems off the green chili peppers (or use spicier Korean red chili peppers if you prefer more heat) and thinly slice them. Note that ‘green chilies’ in Korea can range from mild to quite spicy!
Step 6
Peel and thinly slice the onion. Once all these vegetables are prepped, you have all the non-octopus ingredients for your Mulhoe.
Step 7
Now, let’s make the flavorful seasoning base that defines the Mulhoe. In a mixing bowl, combine 4 tablespoons of gochujang, 2 tablespoons of doenjang, 1 tablespoon of minced garlic, 2 tablespoons of vinegar, 1 teaspoon of ginger extract, and 2 tablespoons of sugar.
Step 8
Add 500ml of plain water to the seasoning bowl and mix everything thoroughly to create the basic sauce. Taste the sauce and adjust the saltiness by adding 3 tablespoons of gukganjang. It’s crucial that the seasoning tastes slightly saltier than you’d prefer at this stage. Since the octopus cooking water (broth) and vegetables will release moisture, a slightly saltier initial seasoning will result in perfectly balanced flavor once everything is combined.
Step 9
Add all the julienned vegetables to the bowl with the seasoning and gently toss to coat them evenly. Marinating the vegetables beforehand allows their flavors to meld beautifully.
Step 10
Once the water is boiling, add the prepared octopus and cook for about 5-7 minutes, depending on its size. Be careful not to overcook, as it can become tough.
Step 11
Remove the cooked octopus from the boiling water and let it cool slightly. Importantly, save the octopus cooking water – don’t discard it! This flavorful liquid will become a precious part of your Mulhoe broth.
Step 12
Allow the octopus cooking water to cool completely, then chill it in the refrigerator. This step is essential for achieving a refreshingly cold Mulhoe.
Step 13
Once the octopus has cooled enough to handle, slice it into bite-sized pieces. Aim for slices that are not too thin to maintain a pleasant chewy texture.
Step 14
Add the sliced octopus to the bowl with the seasoned vegetables. Pour in the chilled octopus cooking water (broth). Stir everything together and taste. Adjust the seasoning if needed by adding more doenjang or gochujang. You can also add a touch more sugar or vinegar to suit your preference.
Step 15
Your delicious Octopus Mulhoe is now complete! The combination of tender octopus, crisp vegetables, and the savory, slightly tangy broth creates a truly delightful and refreshing dish.
Step 16
First, enjoy the Octopus Mulhoe as is, savoring the complex flavors. It’s also wonderful served over rice. For an extra treat, cook some thin wheat noodles (somen) according to package directions. Add the cooked noodles to the Mulhoe and mix well to create a hearty Octopus Mulhoe Noodle soup – a fantastic way to enjoy this dish in two delicious ways!
