Galnakji Tang

About the dish

Galnaktang simmers octopus in a deep broth drawn from beef ribs, joining the heartiness of beef with the clean, refreshing taste of nakji. With the octopus known as the wild ginseng of the mudflats stirred in, it is a Namdo restorative for topping up one's strength.

Key ingredient

Octopus (nakji) — so rich in taurine it is called the wild ginseng of the mudflats, superb for restoring energy and stamina; lean and high in protein for dieters, with iron to help support healthy iron levels. Autumn season, mainly from Muan and the west coast.

Ingredients

Main: beef ribs, octopus, radish, scallion, minari (water dropwort) · Seasoning: minced garlic, soup soy sauce, salt, pepper

Simple recipe

1. Soak the ribs to remove the blood, blanch them and boil until tender.
2. Rub the octopus with flour and wash it clean.
3. Add the radish and scallion to the rib broth and boil.
4. Add the octopus and cook only briefly.
5. Season with minced garlic and soup soy sauce and serve as a restorative.

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A Glass · Traditional pairing