Warming Nakji Kimchi Juk (Octopus and Kimchi Porridge)
A specialty porridge dish made by simmering well-fermented kimchi and chewy small octopus thoroughly in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving porridge combines well-fermented kimchi and small octopus for a spicy, refreshing taste. Adding the octopus from the start makes it tough, so the key trick is to add it at the very end once the rice grains have fully softened and cook it just briefly.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Small octopus (nakji)1 whole, 100 g (medium size)
- Cooked rice1 bowl
- Kimchi2 leaves
- Large green onion (daepa)a little
Seasoning
- Kimchi brine2 tbsp
- Salted fermented shrimp (saeujeot)1/2 tbsp
- Toasted sesame oila little
- You can season with salt instead of salted fermented shrimp.
- You can substitute other types of seafood for the small octopus.
Steps
1. Cut the small octopus into 3–4 cm lengths, shake off any stuffing from the kimchi, and finely chop it.
Slice about 1/3 stalk of large green onion diagonally.
2. Add the kimchi to the anchovy broth and...
See how to make anchovy broth here ⇒ http://blog.naver.com/ppunwife/140090439314
3. Bring it to a boil.
4. Add the cooked rice and break up any lumps...
5. Simmer thoroughly over low heat until the rice grains soften and expand. Season with kimchi brine and salted fermented shrimp...
You can season with salt instead of salted fermented shrimp.
6. Add the small octopus and large green onion, then simmer briefly just until the octopus is cooked through.
If you simmer the octopus from the beginning, it will become tough and lose its good texture.
Finish by stirring in a little toasted sesame oil at the end.
Ppunwife's tips
- If you simmer the octopus from the beginning, it will become tough and lose its good texture.
- It tastes even nuttier and better if you top the porridge with seaweed flakes and ground toasted sesame seeds before mixing in.
FAQ
When should I add the octopus?
Add it at the very end along with the large green onion once the rice grains have softened, cooking it only briefly so it does not get tough.
What can I season with if I don't have salted fermented shrimp?
You can use salt instead of salted fermented shrimp to adjust the seasoning.
Can I use other seafood instead of octopus?
Yes, you can substitute other types of seafood according to your preference and it will work wonderfully.
