Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)
Nakji jeongol is a spicy Korean hot pot starring small octopus simmered with napa cabbage, water parsley, and onion in an anchovy stock laced with gochujang and gochugaru. The octopus should be cooked briefly to keep its signature springy, chewy texture. The broth develops a layered heat from both the chili paste and flakes, while water parsley cuts through the spice with its fresh, herbal bite.
Adjust Servings
Instructions
- 1
Rub octopus with salt, rinse well, and cut into bite-size pieces.
- 2
Prep cabbage, onion, and parsley; layer cabbage and onion on the bottom of the pot.
- 3
Mix gochujang, chili flakes, soy sauce, and garlic into a sauce.
- 4
Add stock, bring to boil, dissolve the sauce, and simmer for 5 minutes.
- 5
Add octopus and cook just 3-4 minutes, then finish with water parsley.
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Nutrition (per serving)
Variations
Octopus and Water Parsley Hot Pot
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