Refreshing and Spicy Octopus Yeonpotang Recipe
#OctopusDish #CookWithJoy #OctopusYeonpotangRecipe #CoolSoup #WarmSoupForChillyDays #SeafoodSoup
Inspired by the delicious octopus dishes featured on the TV show ‘푹 쉬면 다행이야’ (Relax and Be Fortunate), I decided to recreate their Octopus Yeonpotang. This recipe brings together fresh octopus with crisp vegetables for a refreshing yet deeply flavorful soup. Seasoned lightly with soy sauce for a clean taste, it’s enhanced with the sweetness of radish and the aromatic freshness of minari (water parsley). Perfect for a comforting meal! (Note: While Yeonpotang is traditionally made with baby octopus, using a larger octopus yields an equally delightful result.)
Ingredients
- Fresh octopus 480g
- Coarse sea salt 2 Tbsp (for cleaning octopus)
- Radish 100g (about 1/5 of a small radish)
- Minari (Water parsley) 150g (a handful)
- Oyster mushrooms a small amount
- Minced garlic 1 Tbsp
- Seafood stock cubes 2 (or homemade broth)
- Korean soy sauce 2 Tbsp (adjust to taste)
- Chopped green onion 2 Tbsp
- Korean green chili peppers 2 (seeded and thinly sliced diagonally)
- Water 1.2 liters
Cooking Instructions
Step 1
Begin by thoroughly rinsing the fresh octopus under running water. Use the coarse sea salt (2 Tbsp) to scrub the surface and suckers of the octopus vigorously. This step is crucial for removing any slimy residue and impurities from the suckers. If the sliminess persists, you can also rub it with a bit of flour for extra cleaning power.
Step 2
Here we have 4 cleaned octopuses. We will be using 2 of them for our Octopus Yeonpotang today. (The remaining octopus can be used for other dishes.)
Step 3
Prepare the fragrant minari (water parsley). Trim and wash it well, then cut it into bite-sized pieces, about 5cm long. This will add a wonderful fresh aroma to the soup.
Step 4
Radish is essential for the refreshing taste of Yeonpotang. Prepare about 100g of radish.
Step 5
Slice the radish thinly into rectangular pieces, known as ‘nabak-sseolgi’. This slicing method allows the radish to meld beautifully into the broth, similar to how it’s prepared for nabak kimchi (water kimchi).
Step 6
In a pot, combine 1.2 liters of water with the sliced radish and 2 seafood stock cubes (or your preferred homemade broth made with kelp and anchovies). Bring this mixture to a boil to create a clear and flavorful broth base.
Step 7
Once the broth is boiling, add the prepared octopus, 1 Tbsp of minced garlic, the diagonally sliced Korean green chili peppers, and the oyster mushrooms. Let it simmer until the octopus turns a vibrant red and the broth develops a rich color and flavor. Simmer for about 5-7 minutes.
Step 8
As the broth and octopus turn a beautiful red hue, add the chopped green onions. Now it’s time to season the soup. While salted shrimp can be used, we’re using 2 Tbsp of Korean soy sauce for a clean, refreshing umami taste. Taste and adjust seasoning as needed.
Step 9
Finally, turn off the heat. Gently add the prepared minari to the pot. The residual heat will cook the minari just enough to keep it crisp and retain its fresh aroma. Avoid overcooking it.
Step 10
Your Octopus Yeonpotang is now complete! The crisp minari and the beautifully colored octopus make for a visually appealing and delicious dish. It looks incredibly appetizing.
Step 11
Serve the finished Octopus Yeonpotang in a beautiful bowl. Generously ladle in the large pieces of octopus, crisp radish, and fresh minari. Enjoy this wonderfully refreshing and subtly spicy Octopus Yeonpotang!
