Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Nakji jeongol is a spicy Korean hot pot built around small octopus simmered in anchovy stock seasoned with gochujang and gochugaru, together with napa cabbage, water parsley, onion, and tofu.
Read more
Anchovy stock works particularly well here because it has a clean, salty depth that amplifies rather than competes with the oceanic flavor of the octopus. The gochujang contributes a fermented sweetness to the broth while the gochugaru layer on top provides the sharp, direct heat, producing a multi-dimensional spicy broth that is more complex than either ingredient alone. Octopus is highly sensitive to overcooking. Cooked within two minutes, it stays springy and pleasantly chewy. Beyond that, the protein fibers contract and the texture becomes tough and rubbery. Water parsley loses its fresh herbal fragrance quickly under heat, so it is best added about one minute before serving to keep that clean, slightly grassy brightness intact. Cooking the hot pot at the table allows diners to add octopus in small batches at their own pace, which is the most reliable way to keep every piece at the ideal doneness.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rub 300g small octopus quickly with coarse salt to remove the slippery coating.
Rinse well under cold running water, cut into 5cm pieces, and drain thoroughly so the broth does not become cloudy.
- 2Prep
Cut 120g napa cabbage into bite-size pieces and slice 70g onion into thick strips.
Cut 60g water parsley into 4cm lengths, then keep it separate because it should go in at the very end.
- 3Season
Mix 1 tablespoon each gochujang, gochugaru, soy sauce, and minced garlic in a bowl.
Stir until no dry chili flakes or thick lumps remain so the seasoning dissolves evenly in the stock.
- 4Control
Spread the cabbage and onion evenly across the bottom of the pot, then pour in 850ml anchovy stock.
Heat over high heat until the stock comes to a steady boil around the vegetables.
- 5Control
Dissolve the seasoning paste into the boiling stock, then lower the heat to medium and simmer for 5 minutes.
The broth should turn evenly red and the cabbage should soften slightly without collapsing.
- 6Finish
Add the octopus and cook for about 2 minutes only.
When the tentacles curl and the flesh turns opaque, add the water parsley, warm it for 1 minute, and serve immediately before the octopus toughens.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Nakji jeongol emphasizes briefly cooked, springy octopus and late-added water parsley to maintain a sharp, refreshing scent within the spicy gochujang-based soup.
- Finish cue
- When the tentacles curl and the flesh turns opaque, add the water parsley, warm it for 1 minute, and serve immediately before the octopus toughens.
- Avoid this
- Octopus is highly sensitive to overcooking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
43min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beef and Octopus Hot Pot
Small octopus, Napa cabbage
Korean Stir-Fried Octopus Fried Rice
Small octopus, Onion
Korean Napa Cabbage Doenjang Porridge
Napa cabbage, Onion
Tips
Estimated nutrition (per serving)
Variations
Octopus and Water Parsley Hot Pot
Octopus and minari hot pot highlights chewy texture and bright herbal aroma. Spicy broth brings out the sweetness of the seafood.