Nakji Jeongol (Small Octopus Casserole)

낙지전골

Recipe Ingredients:

• 2 med size small octopus (nakji 낙지) about 10 oz
• 1/2 lb fresh shrimp
• 1/2 lb steamer clams
• 1 box tofu, medium-firm (19 oz)
• 1 medium sized yellow onion
• 1 small bunch hemlock water dropwort (minari 미나리)
• 2 red bell pepper
• 1 large jalapeno pepper
• 2 stalks green onion
• Anchovy stock ingredients
• 5 whole black peppercorns
• 3 whole dried red peppers (gochu 고추) -- optional
• 1/2 Korean white radish (moo 무)
• 2 small pieces of kelp (dashima 다시마) -- about 4x4"
• 10 dried anchovies (remove the guts)
• 7-8 garlic pieces
• 2-3 small slices of ginger
• 1 gallon of water
• Sauce recipes
• 1 tbsp hot pepper taste (gochujang 고추장)
• 1 tbsp hot pepper powder (gochugaru 고추가루)
• 1 tbsp soy bean paste (doenjang 된장)
• 1 tbsp crushed garlic
• 1 tsp crushed ginger
• 1 tbsp soy sauce
• salt and pepper to taste

Recipe Steps:

• Place all the anchovy stock ingredients in a pot, bring to a boil, then simmer for half an hour. Filter to get clear stock. Set aside.
• Wash and remove the octopus' guts and eyes, sprinkle some sea salt, and rub the octopus then rinse. Bring a pot of water to boil, then quickly blanch the octopus. Cut into bite-sized pieces.
• Cut tofu in roughly 1½" cubes. Dice the onions and dropwort; chop the jalapeno & bell peppers into roughly ½" pieces. Chop the green onions into 1-2" segments.
• Mix the sauce ingredients in a bowl and set aside.
• In a large pot, add the tofu, yellow onions, clams and shrimp. Pour the anchovy stock and sauce mixture over the tofu and boil for 7-10 minutes.
• When the onions look cooked, add the cut octopus, red pepper, jalapeno, dropwort and green onion –- cook for additional 3-4 minutes. Sprinkle salt and pepper to taste.

Serving Size: 4-5
Preparation Time: 30 minutes

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