Octopus Soybean Paste Soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of octopus with Offal and a version of Preparation with the ends removed, and cut it into pieces of 2 cm. Use a product that has been boiled enough to make octopus soft.
2. Cut onion into bite-sized pieces and finely chop green onion. Pre-dissolve doenjang Korean soybean paste in a ladle of water.
3. Put cooking pot with water and onion and boil, then stir in doenjang Korean soybean paste and reduce to medium-low heat.
4. Add octopus and boil for 10–15 minutes. Cook hard Vegetables until chopsticks can easily go through, and add leafy Vegetables starting from stems.
5. Heat Seafood thoroughly to the center. Since it can easily become tough, cut into small pieces and avoid unnecessary prolonged heating once cooked.
6. Add green onion and garlic and boil for 2 more minutes. Adjust saltiness by adding a little more water after tasting.

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