Refreshing Nakji Kalguksu (Noodle Soup with Octopus)
A hearty noodle dish simmered with chewy small octopus in a rich, refreshing 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 noodle dish is simmered with chewy small octopus and vegetables in a deeply savory, refreshing anchovy broth. The key is to add the vegetables when the noodles are halfway cooked, and add the octopus at the very end for just a brief simmer so it stays tender. Served with kimchi, it makes a wonderfully hearty one-bowl meal.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Small octopus (nakji)2 whole, 200 g
- Kalguksu noodles (knife-cut wheat noodles)250 g
- Korean zucchini (aehobak)1/5
- Carrot1/5
- Ssukgat (crown daisy)5 stalks
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth6 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Ground black peppera little
- Ground toasted sesame seeds
- Seaweed flakes
- Instead of small octopus, you can also use seasonal seafood like mussels, oysters, or Manila clams.
Steps
Prepare the ingredients
Prepare 2 servings of kalguksu noodles, 2 small octopuses, Korean zucchini, carrot, large green onion, Cheongyang chili pepper, and ssukgat (crown daisy) to add a fresh aroma.
Related post on the blog (Korean)blog.naver.com/ppunwife/223673338891I have linked my guide on how to make handmade kalguksu dough from scratch for your reference.
Cut the ingredients
Clean the small octopus by removing the innards, cut into bite-sized lengths, and slice the vegetables.
Simmer
Bring 6 cups of anchovy broth to a boil with 1 tbsp soup soy sauce and 1/2 tbsp minced garlic.
Add the kalguksu noodles, and once they are about half-cooked, add the zucchini and carrot, simmering until everything is fully cooked.
Taste the broth and season with salt if it needs more saltiness. Since small octopus, large green onion, and chili pepper do not need to cook long, add them and simmer briefly.
Finish by adding the crown daisy and a pinch of ground black pepper.
Serve
Ladle the noodles, toppings, and broth into a bowl, then garnish with ground toasted sesame seeds and seaweed flakes to finish.
The broth is refreshing, the noodles and octopus are delightfully chewy, and it makes a truly delicious bowl.
Ppunwife's tips
- Small octopus, large green onion, and chili pepper do not need much cooking time, so simmer them only briefly.
FAQ
Can I use other seafood instead of small octopus?
Yes, seasonal seafood such as mussels, oysters, or Manila clams works wonderfully as a substitute.
When should I add the octopus so it does not get tough?
Add it toward the end with the green onion and chili pepper after the noodles and vegetables are nearly cooked, simmering only briefly to keep it tender and chewy.
How should I season the broth?
Build the base flavor by boiling anchovy broth with soup soy sauce and minced garlic, then taste it as it simmers and adjust with salt as needed.
