Korean Octopus Clear Soup
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
No soy sauce and no chili go into this octopus soup; salt alone seasons it, and the broth stays clear.
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Once the broth returns to a boil the octopus cooks for just three minutes, and the water dropwort (minari) goes in right before the heat is turned off, wilting for about 20 seconds.
Ingredients
Instructions
- 1
Rub the 400 g octopus thoroughly with salt, especially between the suckers, then rinse and drain well.
Trim away any tough bits or innards if needed, and cut the tentacles into manageable bite-size lengths.
- 2
Slice the 180 g Korean radish into pieces that are not too thick, so it sweetens the broth quickly.
Trim the green onion and water dropwort, keeping the dropwort separate for the very end.
- 3
Put the 1400 ml anchovy stock and radish in a pot and bring it to a boil over medium-high heat.
Once it boils, lower to medium and simmer for 10 minutes until the radish starts turning translucent.
- 4
Stir in 1 tablespoon minced garlic, then add the octopus.
When the broth returns to a boil, keep it at medium heat and cook for only 3 minutes so the octopus stays tender.
- 5
Add the green onion and skim off any foam if the surface looks cloudy.
Do not add all the salt at once; taste the broth and season until it is clean and lightly salty.
- 6
Right before turning off the heat, add the 60 g water dropwort and wilt it for about 20 seconds.
Serve immediately while the octopus is springy, the broth is clear, and the herb aroma is still fresh.
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