Spicy and Refreshing Spicy Octopus Soup
The Perfect Hangover Cure: Refreshing and Spicy Spicy Octopus Soup
I made a hangover soup using spicy octopus that was stored in the freezer. The spicy octopus is tender, and the broth is refreshingly spicy, making it perfect for the cool autumn weather we’re experiencing these days. It’s a great soup to enjoy when the mornings and evenings are chilly.
Main Ingredients- 12 frozen small octopuses
- 3 Tbsp all-purpose flour (for cleaning the octopus)
- 800g Korean radish (daikon), peeled and sliced
- 1 stalk green onion, separated into white and green parts
- 1/2 onion, roughly chopped
- 2 liters water
- 1 kelp pack (for dashi broth)
- 2 Cheongyang peppers (Korean chili peppers), sliced diagonally
- 1 red chili pepper, sliced diagonally
Seasoning- 1 tsp fine salt
- 1.5 Tbsp minced garlic
- 1 Tbsp tuna extract (fish sauce alternative)
- 2 Tbsp cooking wine (mirin or sake)
- 1/3 tsp ginger powder
- 1 tsp fine salt
- 1.5 Tbsp minced garlic
- 1 Tbsp tuna extract (fish sauce alternative)
- 2 Tbsp cooking wine (mirin or sake)
- 1/3 tsp ginger powder
Cooking Instructions
Step 1
Thaw the frozen small octopuses completely under running water. Once thawed, add 3 tablespoons of flour and knead them vigorously. This process helps to remove the slimy mucus and impurities. Rinse them thoroughly 2-3 times and drain well. This step ensures the octopus is tender and the broth is clean.
Step 2
Prepare the ingredients for the broth: slice the Korean radish into thick, bite-sized pieces. Cut the white part of the green onion into large sections, and roughly chop the onion. Having these prepped makes the cooking process much smoother.
Step 3
In a large pot, combine 2 liters of water, the kelp pack, sliced Korean radish, white parts of the green onion, and chopped onion. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the radish is translucent and about 80% cooked. Remove the kelp pack, radish, onion, and green onion from the pot, leaving only the broth. (We will add some radish back later!)
Step 4
Prepare the chili peppers for a spicy kick: slice the Cheongyang peppers and the red chili pepper diagonally. Slice the green part of the green onion similarly. You can remove the seeds from the chili peppers if you prefer less heat.
Step 5
For the octopus, turn the head (body) inside out and remove the innards cleanly. Also, remove the hard beak-like mouth part at the base of the tentacles for a better texture. Cut the body into manageable pieces and slice the tentacles in half or into thirds, depending on their size. Be mindful not to cut them too small, as they will shrink when cooked.
Step 6
Rinse the prepared octopus briefly under cold running water. Place the rinsed octopus in a colander to drain any excess water completely. Remaining water can dilute the flavor of the soup.
Step 7
Take the previously cooked radish pieces that were set aside and slice them thinly, similar to how you would slice radishes for kimchi.
Step 8
Add the thinly sliced radish back into the simmering broth and cook until the radish is tender. This allows the radish to release its natural sweetness and refreshing flavor into the soup.
Step 9
Once the radish is tender, add the prepared octopus, sliced red chili pepper, green onion, and Cheongyang peppers to the pot. Bring to a simmer. Cook the octopus just until it changes color and is cooked through, as overcooking will make it tough. Stir in 1.5 tablespoons of minced garlic, 1 teaspoon of fine salt, 2 tablespoons of cooking wine, and 1/3 teaspoon of ginger powder. Finally, add 1 tablespoon of tuna extract for an extra umami boost and to adjust the seasoning. Taste and add more salt or tuna extract if needed, according to your preference.
Step 10
Your hot and spicy refreshing octopus soup is ready! Ladle generously into serving bowls. Enjoy this hearty and flavorful soup with a side of rice for a truly satisfying meal.
