Webfoot Octopus Doenjang Stew recipe - ingredients, nutrition and when to eat it
This stew simmers webfoot octopus, zucchini, and tofu in a savory soybean paste broth.
This stew simmers webfoot octopus, zucchini, and tofu in a savory soybean paste broth. The rich flavor of the soybean paste pairs wonderfully with the chewy texture of the octopus, making it perfect with rice. It’s especially comforting for dinner on a chilly day or as a filling lunch.
Seafood · 25 minutes to cook
Tips: Webfoot octopus can become tough if simmered too long, so add it at the end and cook it briefly.
Tips: The saltiness of soybean paste varies by brand. Start with a small amount, taste the broth, and add more as needed.
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Ingredients (1 serving)
- Webfoot octopus — 100 g
- Korean soybean paste — 1 Tbsp
- Korean zucchini — 0.3 pc
- Tofu — 0.1 block
- Onion — 0.1 pc
- Green onion — 0.3 stalk
- Garlic — 0.5 tsp
- Korean red pepper flakes — 0.3 tsp
- Dried anchovies — 5 g
- Dried kelp — 3 g
- Water — 350 ml