•Kimchi was made by squeezing the broth to reduce salt content, and adding seafood to adjust the seasoning. •The salty taste was neutralized with pear juice and the sodium content was reduced.
Calories
53kcal
Carbs
5.2g
Protein
3g
Fat
2.3g
Sodium
385.1mg
Ingredients
Others
•Required Ingredients : Webfoot Octopus(40g), Kimchi(40g), Radish(10g), Garlic(3g), Green Onion(3g), Onion(10g), Tofu(10g), Sesame Oil(3g), Pear Juice(10g), Enoki Mushroom(3g) •Broth Ingredients : Kelp(5g), Anchovy(10g), Water(300g)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
- Enoki MushroomEnoki mushrooms are in the produce section of Asian markets and most large supermarkets.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
Nutrition Facts
Per 100g of main ingredientsWebfoot Octopus
- Rich in protein (11g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (1.6mg) — supports energy metabolism and skin health
Radish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Green Onion
- Contains iron (0.82mg) — helps your blood carry oxygen
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Enoki Mushroom
- Rich in dietary fiber (3.8g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add the broth ingredients to the pot and boil; once the water boils, remove the kelp and boil a little more to draw out the broth.
🔍Remove the innards, mouth, and eyes from the webfoot octopus and cut into 4cm pieces.
🔍Squeeze the brine out of the kimchi and cut into bite-size pieces; slice the radish thin; chop the garlic; cut the green onion diagonally; coarsely julienne the onion; and slice the tofu flat.
🔍Heat sesame oil in the pot, stir-fry kimchi, radish, and onion until translucent, pour in broth, and once boiling, add webfoot octopus and chopped garlic and boil further.
🔍Mix kimchi brine and Korean pear juice in a 2:1 ratio, then add to the stew to season.
🔍Add tofu and enoki mushroom and boil once to finish.