Octopus Hot Pot
Nakji jeongol simmers tender octopus and vegetables in a spicy broth. Its lively texture works well as both a meal and a shared dish.
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.
Tips
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.
Adjust Servings
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