Nakji-tang (clear octopus soup) recipe - ingredients, nutrition and when to eat it
A clear soup made with small octopus, Korean radish, and soybean sprouts. The octopus is pleasantly chewy and the broth tastes clean and refreshing, making it…
A clear soup made with small octopus, Korean radish, and soybean sprouts. The octopus is pleasantly chewy and the broth tastes clean and refreshing, making it especially inviting on a cool spring or autumn evening.
Soups & stews · 35 minutes to cook
Nutrition (per 1061.5g serving): 197.1 kcal · protein 31g · carbohydrate 12.4g · fat 1.8g · sodium 2893.8mg
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: Small octopus can become tough if overcooked, so add it at the end and cook it briefly.
Tips: Cook the soybean sprouts without frequently lifting the lid to reduce their raw, beany smell.
Tips: Add Cheongyang chili peppers for a spicier broth.
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Ingredients (1 serving)
- Octopus — 150 g
- Korean radish — 80 g
- Soybean sprouts — 70 g
- Green onion — 30 g
- Garlic — 2 pc
- Kombu — 5 g
- Water — 700 ml
- Fish sauce — 1 Tbsp
- Salt — 1 tsp
- Ground black pepper — 0.2 tsp