Korean Octopus and Tofu Hot Pot
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Octopus and flat slices of tofu share the pot with anchovy broth seasoned with soup soy sauce and garlic, no chili, and water dropwort and green onion are laid on top.
Read more
It stays on a low flame at the table for everyone to serve themselves. The octopus is most tender right when the legs curl and turn opaque, and toughens the longer it simmers.
Ingredients
Instructions
- 1
Clean the inside of the 320 g octopus body and the suckers.
Rinse, cut into 4 to 5 cm pieces, and avoid rubbing for too long.
- 2
Slice 300g tofu into flat pieces about 2cm thick so they hold their shape in the broth.
Cut 180g Korean radish into 0.8cm half-moons, which helps it cook evenly and release sweetness.
- 3
Put 1000ml anchovy broth and the radish in a pot, then bring it to a boil over high heat.
Once it boils steadily, lower to medium and simmer for 8 minutes to draw out the radish sweetness.
- 4
Add 1 tablespoon soup soy sauce and 1 teaspoon minced garlic, then stir gently.
Avoid vigorous stirring so the clear broth stays clean, and taste the base before adding the tofu and octopus.
- 5
Add the tofu and octopus, then cook over medium heat for about 5 minutes.
The octopus is ready when the legs curl and the color turns opaque.
- 6
Cut 90g water dropwort into 4cm lengths and slice 1 green onion diagonally, then place both on top.
Simmer for 3 more minutes, just until the herbal aroma rises, and serve immediately while the octopus is tender.
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 Octopus Clear Soup
octopus, Korean radish
Korean Oyster & Crown Daisy Stew
tofu, Korean radish
Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)
tofu, green onion