Tender and Chewy Webfoot Octopus Soup (Nakji Yeonpotang): A Refreshing Summer Revitalizer
How to Make Refreshing Webfoot Octopus Soup (Nakji Yeonpotang) – A Simple Summer Health Food
As the heat of summer approaches, we’re diligently seeking out delicious ways to stay energized! Here’s a recipe for Nakji Yeonpotang, a clear and simple soup made with webfoot octopus, renowned as a traditional health food. This dish offers a light yet nourishing meal, perfect for combating the summer heat and boosting your vitality.
Main Ingredients- 3 fresh webfoot octopus
- 1/5 Korean radish (about 200g)
- 1 handful of green onions (mostly the white parts)
Optional Ingredients- 1/3 block of tofu
- 1 handful of oyster mushrooms
- 2-3 Cheongyang chili peppers (for a spicier kick)
- Other preferred vegetables (e.g., crown daisy, water dropwort)
Broth Ingredients- 3 sheets of dried kelp (dried seaweed, about 10×10 cm)
- 7-10 dried anchovies (for broth)
- 1L water (about 5-6 cups)
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or soy sauce (for soup)
- Salt (to taste)
Measurement Guide- Tbsp: Standard Korean serving spoon measurement
- Cup: Standard paper cup measurement
- Servings: This recipe is for 2-3 people.
- 1/3 block of tofu
- 1 handful of oyster mushrooms
- 2-3 Cheongyang chili peppers (for a spicier kick)
- Other preferred vegetables (e.g., crown daisy, water dropwort)
Broth Ingredients- 3 sheets of dried kelp (dried seaweed, about 10×10 cm)
- 7-10 dried anchovies (for broth)
- 1L water (about 5-6 cups)
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or soy sauce (for soup)
- Salt (to taste)
Measurement Guide- Tbsp: Standard Korean serving spoon measurement
- Cup: Standard paper cup measurement
- Servings: This recipe is for 2-3 people.
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or soy sauce (for soup)
- Salt (to taste)
Measurement Guide- Tbsp: Standard Korean serving spoon measurement
- Cup: Standard paper cup measurement
- Servings: This recipe is for 2-3 people.
Cooking Instructions
Step 1
Let’s make Nakji Yeonpotang, a refreshing and hearty summer health food! ♬♪
Step 2
First, prepare the Korean radish for the broth. Wash and peel it, then slice it thinly (na-bak style), about 0.5cm thick. Slicing it thinly will help it cook faster and infuse the broth with flavor.
Step 3
Finely chop the green onions. Using mostly the white parts will add a refreshing flavor to the soup.
Step 4
Cheongyang chili peppers are optional, but highly recommended if you enjoy a spicy kick! They add a wonderful zesty and refreshing note to the broth. Remove the seeds and chop them finely.
Step 5
Dice the tofu into bite-sized pieces (about 2-3 cm). Separate the oyster mushrooms into individual strands. If you have other favorite vegetables, prepare them now.
Step 6
Now, let’s make the delicious broth! In a pot, combine 1L of water, the cleaned dried kelp, and the dried anchovies. Bring to a boil over medium heat. (You can also use a store-bought broth pack for convenience.)
Step 7
Once the water boils, immediately remove the kelp. Keep the anchovies in the pot and reduce the heat to low. Let it simmer for another 7-10 minutes to extract a flavorful anchovy broth. Be careful not to over-simmer, as it can make the broth bitter.
Step 8
Add the prepared radish, oyster mushrooms, and tofu to the strained broth and bring it to a gentle boil.
Step 9
Now, add 1 tablespoon of minced garlic for extra flavor. The minced garlic adds a refreshing depth to the clear broth.
Step 10
For a heartier meal, you can add soaked glass noodles or regular vermicelli noodles at this stage. (Optional)
Step 11
When the broth starts boiling vigorously again, add the thoroughly cleaned webfoot octopus. You can add them whole or cut into manageable pieces. If using live octopus, it’s crucial not to overcook it.
Step 12
Immediately after adding the octopus, add the handful of green onions and the optional Cheongyang chili peppers. Season with 2 tablespoons of fish sauce or soy sauce for umami and basic seasoning.
Step 13
Be careful not to overcook the octopus, as it can become tough! Once the octopus turns a distinct purple color, cook for no more than 1 minute. Overcooking will result in a chewy texture. Finally, taste the soup and adjust the seasoning with salt if needed to suit your preference.
Step 14
And there you have it – a refreshing and delicious Nakji Yeonpotang! The combination of tender octopus, soft radish, and a clear, savory broth makes this a beloved health food for all ages. Enjoy it with a warm bowl of rice!
