Side Dishes

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed)

Name: Nakji Ganghoe (Octopus Bundles with Chive & Seaweed)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Long-arm octopus (nakji); 30 g Thin green onion (silpa); 3 g Dried seaweed (miyeok); 0.5 g Ssam kelp; 10 g Carrot; a little All-purpose flour (for cleaning); as needed Salt water (for blanching); 1 g Gochujang (Korean chili paste); 2 g Vinegar; 2 g Sugar; 5 g Apple juice; 1 g Gochugaru (Korean chili flakes)

낙지강회

Blanched long-arm octopus legs bundled with chives, seaweed and kelp strips and carrot, served with a low-sodium chogochujang made with a fifth of the usual gochujang and stretched with apple juice and chili flakes.

📝 Step-by-Step Instructions

Clean the octopus innards and rub with flour to wash.

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed) — step 1

Blanch the octopus briefly in boiling salted water and separate the legs.

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed) — step 2

Blanch the green onion, and blanch the soaked seaweed and kelp, then cut to size.

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed) — step 3

Julienne the carrot.

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed) — step 4

Wrap half-portions of octopus with green onion, seaweed, kelp and carrot.

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed) — step 5

Mix the low-sodium chogochujang to serve alongside.

Nakji Ganghoe (Octopus Bundles with Chive & Seaweed) — step 6

📊 Nutrition Facts (per serving)

51.9Calories (kcal)

7.1 gCarbs

6.8 gProtein

0.4 gFat

153 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.