Lee Hye-jung's Gourd Yeonpotang

Cooking tips 💡

• The greenish layer near the gourd skin is tough, so peel deeply until only the pale white flesh is visible.
• Do not add the Korean small octopus (nakji) directly to boiling water; instead, dip it in and out to adjust the temperature so it doesn't become tough.
• If boiled for more than 1 minute after adding the Korean small octopus (nakji), the flesh will shrink and become tough, so transfer it to a serving bowl immediately after cooking.

Recommended for 🙋

• ⭐Those who want to nourish themselves with a clear, refreshing seafood soup.
• ⭐Those who want to learn the know-how of blanching Korean small octopus (nakji) to keep it tender and not tough.
• ⭐Those who want to enjoy a soup with a subtle, deep sweetness using seasonal gourd.