Octopus & watercress soup

Name: Octopus & watercress soup
Yield: Serves 2–4
Cuisine: Korean
Ingredients: salt and ground black pepper; 75 g/3 oz watercress or rocket (arugula); 15 ml/1 tbsp light soy sauce; 1 red chilli, seeded and sliced; 3 garlic cloves, crushed; 20 g/¾ oz kelp or spinach leaves; ½ leek, sliced; 150 g/5 oz Chinese white radish, peeled; 1 large octopus, cleaned and gutted

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This refreshing seafood soup has a wonderfully restorative quality. Delicious octopus is cooked in a rich vegetable broth, with white radish and watercress adding an elusive flavour that is quintessentially Korean.

Ingredients

1 large octopus, cleaned and gutted
150 g/5 oz Chinese white radish, peeled

Asia
Korea
Pescatarian
Soup
Street Food

Method

Rinse the octopus in salted water and cut into pieces about 2.5 cm/1 in long. Finely dice the white radish.
Pour 750

Ingredients

Method

Photos