Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)

Use 300g raw small octopus with innards, eyes, and beak removed.

Thaw frozen octopus in the refrigerator before using. Rub with coarse salt to remove slime, rinse in cold water, cut into 5cm pieces, and drain.

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.

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.

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.

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.

Add the octopus and begin checking after about 2 minutes.

Add the water parsley and heat for 1 more minute, checking with a thermometer that the octopus center reaches at least 75°C for at least 1 minute; continue cooking if needed. Curled tentacles alone do not establish doneness.