Baksok Nakji-tang (Bottle Gourd and Octopus Soup)

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Gourd octopus soup simmers thin seedless gourd until translucent to form the broth, then adds the cleaned octopus whole at the end and cooks it only until it turns red.

Ingredients (2 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Step

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

Prep

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

Control

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

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

Control

Add the whole octopus and cook on high heat for 2-3 minutes until pink.

Cut into pieces right before eating.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Clear broth simmered with bottle gourd
Finish cue: Add the whole octopus and cook on high heat for 2-3 minutes until pink.
Avoid this: To prevent the octopus from becoming tough, add it to the boiling broth at the very end and cook briefly.