Spicy and Refreshing Octopus and Soft Tofu Stew
Making Baek Jong-won’s Octopus and Soft Tofu Stew, Enhanced with Baby Octopuses for a Delicious Flavor
This is a baby octopus and soft tofu stew I enjoyed while camping, made with ingredients I brought along. It’s a fantastic dish that pairs wonderfully with drinks.
Ingredients
- 4 baby octopuses
- Anchovy broth, as needed
- 4 leaves of baby napa cabbage
- 1 handful of radish
- 0.5 bunch of crown daisy
- Seasoning salt, to taste
- 1 Cheongyang chili pepper
Cooking Instructions
Step 1
Please understand that the photos were taken while camping, so they might be a bit dark. 🙂 I made the broth using an anchovy broth pack.
Step 2
Once the anchovy broth comes to a boil, remove the broth pack and add the radish, which has been pre-cut into bite-sized pieces. Then, let it boil vigorously.
Step 3
After boiling the radish for a bit, once it seems slightly cooked, add the baby napa cabbage, also cut into manageable pieces. I added a generous amount because I love cabbage!
Step 4
When the broth boils up again, add the crown daisy, cut into pleasing pieces. Adding crown daisy enhances the flavor beautifully, but I used what I had. Mushrooms would also be a delicious addition if you have them.
Step 5
Once it’s bubbling like this, add the prepared baby octopuses and blanch them briefly before serving. They are best enjoyed after a quick blanch. I think I cooked them for about 2-3 minutes. (I prepped the baby octopuses, froze them, and then thawed them for use.) Season the stew with soy sauce or salt to your preference. I used salt because I didn’t want the broth to become cloudy.
Step 6
It’s complete! It’s perfect to enjoy a drink with this baby octopus and soft tofu stew when you’re feeling full. The broth is deep and refreshing. The crown daisy added a wonderful aroma. Plus, the baby napa cabbage and radish are great to eat alongside. As I was eating, I wanted a bit of spiciness, so I sliced and added a Cheongyang chili pepper, which made it nicely pungent.
