Kim Dae-seok's Blanched Nakji
A tender and chewy octopus sookhoe with a rich umami flavor, gently cooked with blanched green onions and sugar.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding 1 tablespoon of sugar to the cooking water helps maintain the octopus’s bright red color and makes it look more appetizing.
- Blanching the green onions first allows their subtle aroma to infuse into the water, helping to neutralize the octopus’s fishy odor.
- Octopus tentacles are thicker than the body, so they need an additional 1 minute of cooking to be fully done inside.
Recommended for
- Those who want to learn the key to well cooking tender yet chewy octopus sookhoe.
- Those looking to create a rich and clean-tasting dish to pair with drinks by combining green onions and octopus.
- Those seeking a simple yet elegant seafood dish for entertaining guests or special occasions.
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