Korean Octopus and Tofu Hot Pot
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This Korean hot pot features fresh octopus and soft tofu cooked in a clear, savory anchovy broth.
Read more
The preparation starts by simmering thinly sliced Korean radish in the broth for eight minutes to extract a natural sweetness and refreshing depth. After seasoning the base lightly with soup soy sauce and minced garlic, the sliced tofu and cleaned octopus are added to cook for five minutes. Precise timing is essential, as the octopus must only simmer until its legs curl and turn opaque to prevent the flesh from becoming tough. To finish, fresh water dropwort and green onion are placed on top and simmered for another three minutes. The water dropwort adds a bright herbal aroma that neutralizes any seafood odor while providing a crisp texture. This dish is served hot at the table, allowing diners to enjoy the tender octopus and clean broth together.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Control
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.
- 4Season
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.
- 5Control
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, so do not keep simmering after that point.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeonpo jeongol cooks springy octopus for just five minutes and blanches radish in anchovy stock first, finishing with fresh water parsley to clear any fishiness.
- Finish cue
- Simmer for 3 more minutes, just until the herbal aroma rises, and serve immediately while the octopus is tender.
- Avoid this
- Cook octopus briefly to avoid toughness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
43min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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