Korean Octopus and Tofu Hot Pot
This Korean hot pot features octopus and tofu in a clear anchovy broth seasoned simply with soup soy sauce and garlic. The octopus pieces are springy and firm, while the tofu softens in the simmering broth. Korean radish lends subtle sweetness, and water dropwort adds a fresh herbal note with its celery-like crunch. Served bubbling at the table, yeonpo jeongol is a communal dish meant for sharing throughout the meal.
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Instructions
- 1
Clean and cut octopus; slice tofu thickly.
- 2
Simmer radish in anchovy broth for 8 minutes.
- 3
Season the broth with soup soy sauce and garlic.
- 4
Add tofu and octopus; simmer for 5 minutes on medium.
- 5
Add water dropwort and green onion, then cook 3 more minutes.
- 6
Serve immediately once octopus is just tender.
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