Dive into this fiery stew to leave your worries behind and enjoy a world of flavour. Feel the heat with this refreshingly peppery dish you'll crave when the cold wind blows, and with an assortment of delicious ingredients like octopus, there's a surprise in every bite!
Soak beef ribs in cold water for 1 to 2 hours to remove the blood from the meat. Then take the pieces out and score the surface of the meat.
2
Blanch the beef ribs in boiling water, then rinse them under cold running water.
3
Add the sauce ingredients for the beef to the rinsed ribs. Mix well and leave for 30 minutes.
4
Cut the nakji into bite-sized pieces and combine with the sauce ingredients for the nakji.
5
Prepare a wide jeongol pot or a large nabe pot on the stove. Pour water inside, then add dried anchovies and kelp to the pot. After boiling for 10 minutes take out the anchovies and kelp.
6
Add the marinated beef ribs into the pot and boil over medium heat until the beef ribs are fully cooked. Then add the nakji from step 4, chives, Korean leek (daepa), radish, and napa cabbage into the pot. Cook for an additional 5 minutes.
7
Garnish the stew with minari and red chilli peppers on top. Finish by adding fish sauce and boiling for another 2-3 minutes. Add salt if needed.
