Nakji Jeongol – Octopus and Beef Casserole

Name: Nakji Jeongol – Octopus and Beef Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Korean
Ingredients: 500 gram octopus meat; 500 gram beef thinly sliced; 2 zucchinis; 10 mushrooms; 2 carrots; 3 shallots; 1 cup water; 2 tablespoons chili paste; 3 tablespoons chili powder; 2 tablespoons garlic ground; 2 shallots ground; 1 pinch salt; 3 tablespoons soy sauce; 2 shallots ground; 1 teaspoon garlic ground; 1 pinch pepper; 1 pinch salt; 1 teaspoon seasame oil

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Nakji Jeongol, or Korean octopus and beef casserole, is a delightful and hearty dish that brings the vibrant flavors of Korea straight to your table.

This traditional casserole combines tender octopus and thinly sliced beef, marinated in a savory blend of chili paste, garlic, and sesame oil. Accompanied by a colorful array of vegetables like zucchini, carrots, and mushrooms, Nakji Jeongol offers a perfect balance of spice and freshness.

Perfect for a family gathering or a dinner party, Nakji Jeongol is not only a feast for the palate but also a visually stunning dish. The rich, aromatic broth and the tender, flavorful meats create a satisfying and warming meal. Whether you’re a fan of seafood or beef, this casserole provides a unique and enjoyable culinary experience, showcasing the depth and diversity of Korean cuisine.

Nakji Jeongol – Octopus and Beef Casserole

Preparation: 15 min
Cooking: 20 min
Ready in: 2 h 35 min

For: 4

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Ingredients

500 gram octopus meat
500 gram beef (thinly sliced)
2 zucchinis
10 mushrooms
2 carrots
3 shallots
1 cup water

Octopus Sauce

2 tablespoons chili paste
3 tablespoons chili powder
2 tablespoons garlic (ground)
2 shallots (ground)
1 pinch salt

Beef Sauce

3 tablespoons soy sauce
2 shallots (ground)
1 teaspoon garlic (ground)
1 pinch pepper
1 pinch salt
1 teaspoon seasame oil

Instructions

Wash the octopus meat and remove the inkwell. Cut into 5 cm lengths.
Marinate the octopus in the octopus sauce for about 2 hours or overnight.
Marinate the beef in the beef sauce for at least 2 hours or overnight.
Cut the zucchini into thin rings. Cut the carrots into thin rings. Slice the shallots into 5 cm lengths. Cut the mushrooms in half.
In a pan, stir-fry the beef until browned. Move the beef to one quarter of the pan and add the cup of water.
Place the octopus in the opposite corner of the pan and arrange the vegetables in the remaining quarters.
Put a lid on the pan and boil for about 5 minutes until the octopus is cooked.
Serve in the center of the table, allowing people to serve themselves.