부산 낙곱새 황금레시피 #낙곱새 #곱창 #낙지볶음

Hi everyone. Today’s menu is Nakgopsae, a Korean spicy hot pot made with octopus, shrimp, and beef intestines.

I suddenly got a craving for it.

I usually decide what to make based on whatever ingredients I have at home. This time, I had some shrimp and glass noodles, so I decided to make Nakgopsae.

Whenever I order gopchang hot pot in Busan, I’ve noticed that they often use daechang, which is beef large intestine, instead of gopchang.

And when I looked into Nakgopsae, I found that it’s also usually made with daechang rather than gopchang.

As I’ve gotten older, I tend to avoid really fatty offal, but it had been a while since I’d had it, and it was actually really good.

Since I was making it at home, I used a generous 400g of daechang and loaded it up with plenty of ingredients.

And of course, I finished it off with fried rice.

How to make it

1. Soak the glass noodles in advance and prepare the sauce.

3 tbsp Korean chili flakes
3 tbsp soy sauce
1 tbsp oyster sauce
A little black pepper
A little MSG
2 tbsp sugar
1 tbsp cooking wine

You don’t need to add all of the sauce at once. Adjust the amount to your taste.

2. Slice the cabbage, onion, and green onion.

3. Prepare the octopus, shrimp, and daechang.

I boiled the daechang once before using it, and I used frozen octopus.

4. Place the cabbage, onion, and green onion on the bottom of the pot.

Then add the soaked glass noodles, octopus, shrimp, and daechang on top.

Add the sauce and one cup of water, then bring everything to a boil.

I also added one Cheongyang chili pepper for some extra heat.

Let it simmer and reduce, and add some chives toward the end.

Add more water or sauce as needed and let everything simmer until the sauce thickens to your liking.

I think it tastes even better when you put the pot on a portable gas burner and keep it bubbling while you eat.

And of course, the best part is finishing it off with fried rice.

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