Korean Beef and Octopus Hot Pot
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bulnak jeongol is a hot pot made by simmering sliced beef chadolbaegi and fresh octopus together in an anchovy-kelp broth.
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The beef enriches the stock with a meaty depth while the fat renders out and emulsifies into the broth, and the octopus adds a firm, springy chew that holds up through the heat. Napa cabbage and water dropwort lighten the pot with fresh, slightly bitter vegetal notes, keeping the heavily flavored broth from becoming too rich. The seasoning stays restrained with soy sauce and garlic so the natural taste of each ingredient carries. Octopus should be added last so it does not toughen; the legs curling and turning a vivid red-orange is the sign that it is properly cooked. Cracking a raw egg into the simmering broth near the end adds a mild, creamy element that rounds out the intense savory notes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Clean the inside of the 300 g octopus body and the suckers, then cut it into 6 cm lengths.
Thinly slice 220 g beef and blot away surface moisture with paper towels.
- 2Prep
Cut 150g of napa cabbage into 4cm pieces and slice 100g of onion into 0.5cm thick strips.
Trim the tough stems of 80g of water dropwort and cut them into 5cm lengths.
- 3Step
Spread the cabbage and onion evenly across the bottom of a shallow pot and place the beef in the center.
Arrange water dropwort around the edges and place octopus on top.
- 4Season
Mix 950ml of anchovy-kelp broth with 2 tablespoons of soy sauce and 1 tablespoon of minced garlic.
Pour the seasoned broth gently along the side of the pot and boil on high.
- 5Control
Reduce heat to medium once it boils and simmer for 10 minutes.
As the beef fat renders into the broth, use a spoon to skim off the foam and impurities for clarity.
- 6Step
Turn off the heat as soon as the octopus tentacles curl and become bright red.
Ladle it into bowls with the broth before the octopus becomes tough.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beef brisket richness and octopus brine meet in a shared bulnak jeongol broth.
- Finish cue
- Turn off the heat as soon as the octopus tentacles curl and become bright red.
- Avoid this
- Place the octopus on top and monitor it once the broth boils, turning off the heat before it becomes tough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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