Octopus Hot Pot
Nakji Jeongol
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 2
Ingredients
- 8 oz Baby octopus (cleaned)
- 2 cups Napa cabbage (chopped)
- 1 cup Mushrooms (sliced)
- ½ medium Onion (sliced)
- 2 tablespoons Gochugaru
- 1 tablespoon Gochujang
- 3 cloves Garlic (minced)
- 3 cups Anchovy stock
Instructions
- Clean the octopus by rubbing with coarse salt, then rinse thoroughly. Cut into bite-sized pieces.
- In a wide pot or Korean hot pot, combine the anchovy stock with gochugaru, gochujang, and garlic. Bring to a boil.
- Arrange the napa cabbage, mushrooms, and onion in the pot. Cook for 7-8 minutes until the vegetables soften.
- Add the octopus pieces on top. Cook for 3-4 minutes until the octopus curls up and turns opaque. Serve at the table directly from the pot.
From K-Kitchen — koreanhomecook.com