Korean Octopus Stew (Nakji Jeongol) Recipe

Serves/Makes: 6


  • 1 pound octopus, cleaned, rubbed with some salt, cut
  • 1/2 pound zucchini, sliced
  • 1/4 pound mushrooms, sliced
  • 1/4 pound carrots, sliced
  • 1 bunch green onions, chopped
  • 2 tablespoons green chili paste
  • 1 tablespoon chili powder
  • 2 cloves garlic, mashed
  • 1 tablespoon sesame seed
  • 2 tablespoons soy sauce
How to cook Korean Octopus Stew (Nakji Jeongol):
  • Mix the soy sauce with the sesame seed, the chili powder, the chili paste the garlic and half of the onions and marinate the octopus 30 minutes in this mixture.
  • Stir fry the zucchini, the rest of the onions, the mushroom and the carrots for 5 minutes.
  • Add the octopus and simmer a few minutes more.
  • Don't overcook as octopus tends to get tough.
Korean Octopus Stew (Nakji Jeongol) recipe


The Korean name for the Octopus Stew is Nakji Jeongol.


Jeongol is a category of elaborate stews or casseroles in Korean cuisine.

This recipe for Korean Octopus Stew (Nakji Jeongol) serves/makes: 6

The Korean Octopus Stew (Nakji Jeongol) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Seafood (more Various Seafood recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Korean (more Korean recipes)

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