Nakji-yeonpotang (clear octopus soup) recipe - ingredients, nutrition and when to eat it
Nakji-yeonpotang is a refreshing seafood soup made by simmering octopus, Korean radish, and water parsley in a clear broth.
Nakji-yeonpotang is a refreshing seafood soup made by simmering octopus, Korean radish, and water parsley in a clear broth. The octopus is pleasantly chewy, while the radish and water parsley add a fresh taste, making it lovely for a light lunch or warm dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 833.5g serving): 196.1 kcal · protein 32.4g · carbohydrate 11.7g · fat 1.4g · sodium 1521mg
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: Octopus can become tough if simmered too long. Cook it for only 3–4 minutes after the broth comes back to a boil.
Tips: Add the water parsley at the end to preserve its aroma and crisp texture.
Tips: While cleaning the octopus, carefully remove any remaining innards or debris.
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Ingredients (1 serving)
- Webfoot octopus — 150 g
- Radish — 100 g
- Water parsley — 35 g
- Water — 500 ml
- Kelp — 5 g
- Dried anchovies — 8 g
- Garlic — 2 pc
- Green onion — 15 g
- Korean chili pepper — 1 pc
- Fish sauce — 1 tsp
- Salt — 0.5 tsp