Baksok Nakji-tang (Bottle Gourd and Octopus Soup)

Name: Baksok Nakji-tang (Bottle Gourd and Octopus Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: bottle gourd flesh 200 g; small octopus 2 ea; water 800 ml; garlic 15 g; green onion 40 g; cheongyang chili 10 g; salt 5 g; soup soy sauce 10 ml; Flour for cleaning octopus Enough to coat and rub the surface

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

The broth of this soup gets its flavor from the gourd.

Thin squares of white bottle gourd flesh simmer for ten minutes until translucent, giving a mild, clean taste, and only then is the small octopus added; once cooked, it is cut with scissors and shared among the bowls.

Ingredients

servings

IngredientAmount

small octopus2 ea

Flour for cleaning octopusEnough to coat and rub the surface

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Instructions

5 steps

1

Remove internal organs from the octopus heads, rub with flour, and rinse under cold water to clean the slime.
2

Deseed the bottle gourd and slice the white inner flesh into bite-sized, thin square pieces.
3

Put 800ml water and sliced gourd in a pot.

Bring to a boil, then simmer on low heat for 10 minutes until transparent.
4

Season the soup with soy sauce, salt, and sliced garlic, then add diagonally sliced green onions and chili.
5

Add the cleaned octopus once the gourd is cooked and the soup boils.

Start checking after 2-3 minutes, but continue until the thickest center stays at or above 75C for 1 minute. Do not rely only on time or exterior color; cut and portion after cooking.