Korean Beef and Octopus Hot Pot
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Napa cabbage and onion line the bottom of the pot, beef goes on top, minari (Korean water parsley) rings the edge, and the octopus sits highest of all.
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When its legs curl up and turn bright red, the heat goes off at once and everything is ladled out with the broth.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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