Nakgopsae (Octopus, Intestine, and Shrimp Stew)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
This recipe details how to prepare Nakgopsae, a spicy Busan-style stew with octopus, beef intestines, and shrimp.
Read more
The base of the stew consists of sliced green onions and onions layered at the bottom of a pot, releasing natural sweetness as they cook. The cleaned octopus, beef small intestines, and cocktail shrimp are arranged over the vegetables with soaked glass noodles. A spicy paste made from red chili powder, soy sauce, garlic, and sugar is added on top. Anchovy broth is poured in, and the stew is simmered until the liquid reduces. Each seafood and meat ingredient provides a distinct texture in the spicy broth. The green onions balance the heat and absorb the oil from the beef intestines, while the reduced sauce coats the noodles, making the stew ideal for serving over rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 50g of glass noodles in lukewarm water for 30 minutes until they become soft and translucent, then drain the water and cut them once or twice with scissors.
- 2Prep
Scrub 200g of octopus with flour, rinse well, and cut into 5cm pieces.
Clean 150g of beef intestines and 100g of cocktail shrimp under cold running water to remove any impurities.
- 3Season
Combine 3 tablespoons of red chili powder, 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, and 1 tablespoon of sugar in a bowl, stirring until the sugar dissolves completely.
- 4Prep
Place two stalks of green onions cut into 4cm pieces and half an onion sliced into 1cm thickness at the bottom of a shallow pot to create a fragrant vegetable base.
- 5Season
Arrange the prepared octopus, beef intestines, and shrimp over the vegetables, then place the soaked glass noodles in the center and top everything with the spicy seasoning sauce.
- 6Control
Pour in 200ml of anchovy broth and boil over high heat.
Once boiling, reduce to medium heat, stir the seasoning sauce evenly, and simmer until the broth reduces and the octopus is cooked.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Nakgopsae contrasts the distinct textures of octopus, beef intestine, and shrimp against a sweet green onion base that eventually coats every glass noodle.
- Finish cue
- Soak 50g of glass noodles in lukewarm water for 30 minutes until they become soft and translucent, then drain the water and cut them once or twice with scissors.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 11 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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