Yeonpo-tang

Method

1. 1 Squeeze the octopus with salt and cornstarch to remove the slime, then rinse thoroughly.
2. 2 Simmer sliced radishes with kombu for 15 minutes to make a sweet and savory broth.
3. 3 Remove the kombu from the water and season with soy sauce and minced garlic.
4. 4 Add the octopus and cook for only 3 minutes; cooking it longer will make the meat tough like rubber.
5. 5 Remove the octopus from the pot, slice it, return it to the pot, and sprinkle with chopped scallions and a little chili powder.

With an appliance

• Microwave 37 min

  Replace step 2: swirl the radish and kombu in water in a heat-resistant pot at 700 W for 9 minutes, stopping before boiling, then remove the kombu. The octopus in step 4 should still be cooked for exactly 3 minutes on the stovetop to prevent it from becoming tough.