Nakji Yeonpo-tang: Clear Octopus and Radish Soup (2 Servings)

Rinse cleaned octopus in cold water, remove grit from suckers, cut into bite-size lengths, and refrigerate until use.

Thinly slice radish, cut green onion diagonally and wash and chop minari into 4–5 cm pieces; reserve minari.

Boil 1,400 mL anchovy stock and radish, then simmer for roughly 10 minutes until the radish becomes translucent.

Add minced garlic and octopus. Return to a simmer and cook until every piece is opaque and thoroughly cooked; actual time depends on size.

Add green onion, skim foam, season gradually with salt, then add minari just before switching off the heat.