Lee Hye-jung's Nakji Jeongol

Cooking tips 💡

• Nakji becomes tough if overcooked, so add it last and cook it briefly, as if blanching, to keep it tender.
• When making seafood broth, it's best to boil it uncovered so any fishy smell can dissipate.
• Adding too much garlic can make the broth taste heavy, so use just the right amount to keep the broth clean and clear.

Recommended for 🙋

• ⭐Those craving a spicy and refreshing seafood soup on a chilly day.
• ⭐Those who want to properly bring out the chewy and tender texture of nakji.