Korean Octopus Stew (Nakji Jeongol) Recipe

Serves/Makes: 6

Ingredients:

• 1 pound octopus, cleaned, rubbed with some salt, cut
• 1/2 pound zucchini, sliced
• 1/4 pound mushrooms, sliced
• 1/4 pound carrots, sliced
• 1 bunch green onions, chopped
• 2 tablespoons green chili paste
• 1 tablespoon chili powder
• 2 cloves garlic, mashed
• 1 tablespoon sesame seed
• 2 tablespoons soy sauce

How to cook Korean Octopus Stew (Nakji Jeongol):

• Mix the soy sauce with the sesame seed, the chili powder, the chili paste the garlic and half of the onions and marinate the octopus 30 minutes in this mixture.
• Stir fry the zucchini, the rest of the onions, the mushroom and the carrots for 5 minutes.
• Add the octopus and simmer a few minutes more.
• Don’t overcook as octopus tends to get tough.

Note:
The Korean name for the Octopus Stew is Nakji Jeongol.

Comment:
Jeongol is a category of elaborate stews or casseroles in Korean cuisine.

This recipe for Korean Octopus Stew (Nakji Jeongol) serves/makes: 6

Main Ingredient: Various Seafood
Preparation Method: Soup/Stew
Cuisine: Korean