Korean Beef and Octopus Hot Pot
Bulnak jeongol is a hot pot that pairs sliced beef with fresh octopus in an anchovy-kelp broth. The beef enriches the stock with a meaty depth, while the octopus adds a firm, bouncy chew that holds up through simmering. Napa cabbage and water dropwort lighten the pot with their fresh, vegetal notes, making the whole dish feel balanced despite its generous protein portions.
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Instructions
- 1
Clean octopus with salt, cut into pieces, and prepare thin beef slices.
- 2
Prep cabbage, onion, and water dropwort for hot pot.
- 3
Layer vegetables in the pot, then add beef and octopus.
- 4
Mix soy sauce and garlic into broth, pour in, and bring to a boil.
- 5
Simmer on medium for 10 minutes, skimming foam.
- 6
Serve promptly before octopus overcooks and toughens.
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