Authentic Korean Nakji Jeongol Recipe: Octopus Hot Pot Delight

Ingredients

  • 500g small octopus
  • 200g pork belly
  • 1/2 medium-sized onion
  • 1 carrot
  • 2 green onions
  • 2 Cheongyang peppers (or any spicy pepper)
  • 2 red chili peppers
  • 200g oyster mushrooms
  • 200g white mushrooms
  • 100g bean sprouts
  • 100g crown daisy
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon ginger, grated
  • 2 tablespoons red chili pepper flakes (gochugaru)
  • 2 tablespoons chili pepper paste (gochujang)
  • 1 tablespoon sugar
  • 2 tablespoons cooking wine
  • 1 tablespoon sesame oil
  • 1.5 liters of water
  • Salt and pepper to taste

Steps and instructions

  1. Clean the small octopus thoroughly and cut into bite-sized pieces.
  2. Slice the pork belly into thin strips.
  3. Cut the onion, carrot, green onions, Cheongyang peppers, and red chili peppers into thin slices.
  4. Slice the oyster mushrooms and white mushrooms.
  5. In a large bowl, combine soy sauce, minced garlic, grated ginger, red chili pepper flakes, chili pepper paste, sugar, and cooking wine. Mix well to make the sauce.
  6. In a large pot, spread the pork belly at the bottom. Arrange the octopus and vegetables on top of it.
  7. Pour the sauce over the ingredients in the pot. Add water and mix everything together.
  8. Place the pot on medium heat and bring it to a boil.
  9. Once it starts boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the ingredients are cooked thoroughly.
  10. Add the bean sprouts and crown daisy, and cook for another 5 minutes.
  11. Drizzle sesame oil over the stew and season with salt and pepper to taste.
  12. Serve the stew hot with a bowl of steamed rice.

Tools for making

  • Cutting board - Used for chopping and preparing ingredients.
  • Knife - Essential for slicing and dicing various ingredients.
  • Large pot - Used for cooking the stew.
  • Large bowl - Used for mixing the sauce.
  • Wooden spoon - Useful for stirring the stew while cooking.
  • Measuring spoons - Needed for precise measurement of ingredients like soy sauce, garlic, ginger, etc.
  • Cooking tongs - Handy for flipping and turning the ingredients while cooking.
  • Spatula - Useful for mixing and scraping ingredients.
  • Tablespoon - Used for measuring larger quantities of ingredients.
  • Teaspoon - Used for measuring smaller quantities of ingredients.
  • Chopping knife - Specifically used for cutting the octopus into bite-sized pieces.

Recipe variations

  • Substitute the small octopus with squid or shrimp.
  • Use beef or chicken instead of pork belly.
  • Add different types of mushrooms such as shiitake or portobello.
  • Include other vegetables like zucchini, bell peppers, or baby corn.
  • For a spicier version, add more red chili pepper flakes or use spicier varieties of peppers.
  • Make it vegetarian by omitting the meat and adding tofu or tempeh for protein.
  • Experiment with different spices and seasonings to customize the flavor, such as adding curry powder or cumin.
  • For a seafood twist, add clams, mussels, or crab legs.
  • Make it heartier by adding noodles like udon or glass noodles.
  • For a lighter version, use vegetable broth instead of water.
  • Garnish with sesame seeds, chopped cilantro, or sliced green onions for added freshness and presentation.

Recipe overview

Nakji Jeongol is a robust and flavorful Korean stew brimming with small octopus, pork belly, and an assortment of vegetables. This recipe provides a step-by-step guide on how to recreate this traditional dish, known for its rich, spicy, and hearty ingredients. The preparation involves creating a potent sauce, arranging the ingredients in a pot, and simmering to perfection. It's not just a meal; it's a feast in a pot that is sure to impress your guests. Expect a dish with depth, spice, and a beautiful mix of textures from the variety of ingredients used. Despite its complex flavors, Nakji Jeongol is straightforward to prepare and can be easily made at home. As is customary with Korean stews, it's served piping hot and often paired with a bowl of steamed rice.

Common questions

  1. How long does it take to make Nakji Jeongol?
    It takes approximately 45 minutes to make Nakji Jeongol.
  2. Can I use other seafood instead of small octopus?
    Yes, you can substitute small octopus with other seafood such as shrimp or squid.
  3. Is it necessary to use pork belly?
    Pork belly adds flavor to the dish, but you can omit it or substitute with chicken or beef if desired.
  4. Can I adjust the spiciness of the stew?
    Yes, you can adjust the spiciness by reducing or increasing the amount of red chili pepper flakes and chili pepper paste according to your preference.
  5. Can I add other vegetables to the stew?
    Certainly! You can add or substitute vegetables based on your taste. Some popular additions include zucchini, cabbage, or enoki mushrooms.
  6. Is it necessary to marinate the ingredients beforehand?
    No, the sauce used in the recipe serves as a marinade, so there's no need for additional marination time.
  7. Can I make Nakji Jeongol ahead of time and reheat it?
    While it is best enjoyed fresh, you can make Nakji Jeongol ahead of time and reheat it. Just make sure to store it properly in the refrigerator and reheat gently on the stovetop.
  8. Can I make Nakji Jeongol vegetarian or vegan?
    Yes, you can make a vegetarian or vegan version of Nakji Jeongol by omitting the meat and using vegetable broth instead of water. Additionally, you can use tofu or seitan as a protein substitute.

Serving dishes and utensils

  • Large Pot - A large pot is needed to cook the stew with all the ingredients.
  • Bowl - A bowl is required to mix the sauce ingredients together.
  • Knife - A knife is necessary for cutting the octopus, pork belly, vegetables, and mushrooms.
  • Cutting Board - A cutting board is needed to safely chop and slice the ingredients.
  • Spoon - A spoon is used for stirring and mixing the ingredients in the pot.
  • Measuring Spoons - Measuring spoons are helpful for accurately measuring the soy sauce, minced garlic, ginger, chili flakes, chili paste, sugar, cooking wine, and sesame oil.
  • Tongs - Tongs are useful for flipping and arranging the ingredients in the pot.
  • Ladle - A ladle is essential for serving the hot stew into bowls.
  • Rice Cooker - A rice cooker is helpful for preparing steamed rice to serve with the stew.

Origin stories

Nakji Jeongol, a culinary delight from the shores of South Korea, carries with it the rich tapestry of Korean culture and cuisine. Its story is as vibrant as the dish itself, steeped in the seaside life of the Korean people. Octopus, the star of this dish, holds a special place in Korean gastronomy and folklore. The creature is considered a symbol of good luck and longevity, and its consumption, particularly the practice of eating live octopus, is a testament to the adventurous spirit of Korean cuisine. A steaming bowl of Nakji Jeongol is not just a meal, it is a celebration of Korean culinary bravado, a testament to the harmony of flavors, and a nod to the ocean's bountiful gifts. It is a dish that underlines the philosophy of balance inherent in Korean cuisine, bringing together the fiery heat of chili peppers, the earthy notes of mushrooms and pork, and the fresh, briny sweetness of octopus.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.