Jukumi (spicy webfoot octopus) Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
A comforting home-style soup made with webfoot octopus, tofu, and zucchini simmered in soybean paste.
A comforting home-style soup made with webfoot octopus, tofu, and zucchini simmered in soybean paste. The octopus is pleasantly chewy, and the broth is light and savory, making it a lovely match for rice at lunch or dinner in spring.
Seafood · 25 minutes to cook
Nutrition (per 737.5g serving): 192.1 kcal · protein 25.5g · carbohydrate 11.3g · fat 5.4g · sodium 939.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Webfoot octopus can turn tough if simmered too long, so add it near the end and cook just until done.
Tips: Soybean paste varies in saltiness, so start by stirring in a little, taste, and add more as needed.
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Ingredients (1 serving)
- Webfoot Octopus — 120 g
- Tofu — 0.3 block
- Korean zucchini — 0.3 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Green onion — 0.2 pc
- Minced garlic — 0.5 tsp
- Kombu — 1 sheet
- Water — 450 ml