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Dive into this fiery stew to leave your worries behind and enjoy a world of flavor. Feel the heat with this refreshingly peppery dish you'll crave when the cold wind blows, and with an assortment of delicious ingredients like octopus, there's a surprise in every bite!
Serves: 6 | Total Cooking Time: 2 hours 30 minutes
Ingredients:
2.2 lbs Beef Short Ribs
2 Frozen Nakji (Small Sized Octopus), thawed and trimmed
1 tbsp Fish Sauce
9 ½ oz Radish, thinly sliced
6 5/8 oz Onion, sliced
3 ¼ oz Big Green Onion, cut into 2” pieces
2 Korean Spicy Green Chili Pepper
4 leaves Napa Cabbage
2 oz Shiitake Mushrooms, sliced
3 oz Enoki Mushrooms
1 ¼ oz Chives, cut into 2” pieces
Sauce for Beef
6 tbsp Soy Sauce
4 tbsp Soup Soy Sauce
2 tbsp Mirin
2 tbsp Sugar
2 tbsp Garlic, minced
½ tbsp Ginger, minced
1 tbsp Sesame Oil
2 pinches Ground Pepper
Sauce for Nakji
2 tbsp Soy Sauce
1 tbsp Red Pepper Flakes
1 tbsp Garlic, minced
½ tbsp Sugar
1 tbsp Sesame Oil
Ground Pepper, to taste
Soup Base
7 cups Water
2 Dried Kelp, 2” X 2” size
7 Dried Anchovies
Garnish
2 Red Chili Pepper
1 oz Minari (Korean Dropworts)
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