Lee Hye-jung's Gourd Yeonpotang
A clear and refreshing soup combining the sweet, cool flesh of gourd with tender Korean small octopus (nakji)
Ingredients needed 2 servings
Recipe
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.
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