Sannakji Jeongol

Sannakji Jeongol is a vibrant Korean seafood dish featuring tender octopus cooked in a spicy, flavorful broth. This keto-friendly variation brings together fresh seafood with a medley of low-carb vegetables for a delightful and satisfying meal.

Ingredients

• Live octopus - 300 grams
• Korean radish (mu) - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Shiitake mushrooms - 50 grams, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fish sauce - 1 teaspoon
• Water - 500 ml
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Clean the live octopus thoroughly under cold running water, removing any innards and beaks.
2. Boil a pot of water, and blanch the octopus for about 2-3 minutes until it turns a vibrant color, then remove and let it cool before slicing into bite-sized pieces.
3. In a large pot, heat sesame oil over medium heat and sauté minced garlic and ginger until fragrant, about 1 minute.
4. Add the sliced Korean radish and zucchini to the pot, stir-frying for 3-4 minutes until they begin to soften.
5. Pour in the water, soy sauce, fish sauce, and Korean red pepper flakes, bringing the mixture to a gentle simmer.
6. Add the sliced shiitake mushrooms and octopus pieces to the pot, cooking for an additional 5-7 minutes until all ingredients are tender and well combined.
7. Garnish with chopped green onions and toasted sesame seeds before serving hot.

Nutrition

• Calories: 280
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle building and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

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