Nakji Yeonpotang (Octopus Hot Pot)
Nakji Yeonpotang is a light, clear-broth Korean hot pot made by simmering radish and oyster mushrooms into a savory stock, then briefly poaching tender octopus in it. Mild and refreshing rather than spicy, it's a beloved nourishing dish and hangover cure.
Ingredients
Ingredients
- Octopus (nakji)3
- Water3 cups
- Korean radish100g
- Green onion1/2 stalk
- Cheongyang chili1
- Minced garlic1/2 tbsp
- SaltA pinch
- Oyster mushrooms1 handful
Directions
- 1
Cut the radish into thin half-moons, and slice the green onion and Cheongyang chili diagonally. Tear the oyster mushrooms into strips, then rub the octopus with flour and rinse it clean.
- 2
Pour 3 cups of water into a pot, add the radish, and bring to a boil. Using anchovy-kelp stock instead of water adds even more depth of flavor.
- 3
Once the radish is fully cooked, add the prepared octopus.
- 4
Add the green onion, Cheongyang chili, and salt to season, then bring to a quick boil to finish. Octopus turns tough if overcooked, so cook it only briefly.
- 5
Once the octopus hot pot is done, snip the octopus into bite-sized pieces with kitchen shears and enjoy right away while hot.
Tips
Rubbing the octopus with flour removes sliminess and odor, and adding it to the broth only briefly — not boiling it long — keeps it tender.