STEP 1/7
In spring, the must-eat naengi smells good and is nutritious, so you eat a lot of it as doenjang soup Remove the yellow leaves and wash them clean
Wash chives, cabbages, mushrooms, minari and green onions
STEP 2/7
Remove impurities by sprinkling salt on webfoot octopus and washing it with clean water
STEP 3/7
While preparing webfoot octopus, put water in a pot, boil kelp and anchovies, and when it starts to boil, remove the kelp, boil it over low heat for another 5 minutes, and then add soy sauce
STEP 4/7
Cut the naengi, water parsley, cabbage, chives, mushrooms, and green onions into bite-size pieces and prepare webfoot octopus with a strainer
STEP 5/7
When the broth starts to boil, add cabbage and boil, then add water parsley, mushrooms, and chives and webfoot octopus and boil until webfoot octopus is cooked
STEP 6/7
Cut the webfoot octopus into bite-size pieces
Cut the head and boil it more
STEP 7/7
Dip the chewy webfoot octopus and naengi in the super-high sauce. It's so delicious even if you put udon noodles in the broth after you're done
Add the webfoot octopus at the end
If the webfoot octopus is cooked for too long, it will get tough, so cook it properly
Wait until the webfoot octopus is fully cooked before you eat it