Nakji Jeongol – Octopus and Beef Casserole
Nakji Jeongol, or Korean octopus and beef casserole, is a delightful and hearty dish that brings the vibrant flavors of Korea straight to your table....
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram octopus meat
- 500 gram beef thinly sliced
- 2 zucchinis
- 10 mushrooms
- 2 carrots
- 3 shallots
- 1 cup water
- 2 tablespoons chili paste
- 3 tablespoons chili powder
- 2 tablespoons garlic ground
- 2 shallots ground
- 1 pinch salt
- 3 tablespoons soy sauce
- 2 shallots ground
- 1 teaspoon garlic ground
- 1 pinch pepper
- 1 pinch salt
- 1 teaspoon seasame oil
Instructions
- 1
Wash the octopus meat and remove the inkwell. Cut into 5 cm lengths.
- 2
Marinate the octopus in the octopus sauce for about 2 hours or overnight.
- 3
Marinate the beef in the beef sauce for at least 2 hours or overnight.
- 4
Cut the zucchini into thin rings. Cut the carrots into thin rings. Slice the shallots into 5 cm lengths. Cut the mushrooms in half.
- 5
In a pan, stir-fry the beef until browned. Move the beef to one quarter of the pan and add the cup of water.
- 6
Place the octopus in the opposite corner of the pan and arrange the vegetables in the remaining quarters.
- 7
Put a lid on the pan and boil for about 5 minutes until the octopus is cooked.
- 8
Serve in the center of the table, allowing people to serve themselves.