Spicy and Refreshing Soft-Shelled Octopus Hot Pot (Nakji Jeongol)
Spicy and Refreshing Soft-Shelled Octopus Hot Pot (Nakji Jeongol)
How to Make a Delicious Spicy Octopus Hot Pot at Home
When you need a flavorful broth-based dish at home, nothing beats this hearty and spicy octopus hot pot. It’s perfect as a comforting meal or a stunning appetizer for guests.
Main Ingredients- 200g fresh soft-shelled octopus (cleaned, with ink sac and innards removed, rinsed thoroughly)
- 1200ml anchovy and kelp broth (about 6 cups)
- 1 bag enoki mushrooms (trim the base and separate strands)
- 5 shiitake mushrooms (remove stems, thinly slice caps)
- 1/3 carrot (julienned)
- 1/2 onion (sliced)
- 1/3 napa cabbage (cut into bite-sized pieces)
- 1/3 zucchini (sliced into half-moons)
- 1 bunch crown daisy (rinsed)
- 1/5 Korean radish (thinly sliced)
- 5 green onions (chopped)
- 1 Korean green chili pepper (chopped)
- 1 red chili pepper (seeded and diagonally sliced)
Spicy Seasoning Paste- 4 Tbsp gochugaru (Korean chili flakes, fine grind)
- 3 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp fish sauce (for umami, e.g., anchovy or tuna extract)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- 2 Tbsp cooking wine (mirin or sake)
- 0.5 Tbsp black pepper (adjust to taste)
- 0.5 Tbsp salted shrimp, minced
- 4 Tbsp gochugaru (Korean chili flakes, fine grind)
- 3 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp fish sauce (for umami, e.g., anchovy or tuna extract)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- 2 Tbsp cooking wine (mirin or sake)
- 0.5 Tbsp black pepper (adjust to taste)
- 0.5 Tbsp salted shrimp, minced
Cooking Instructions
Step 1
First, prepare the octopus. Turn the head inside out to remove the innards, eyes, and beak. Thoroughly clean the octopus, paying attention to the suckers. Using flour or coarse salt to scrub the octopus helps remove any slime effectively. Rinse well, then cut the octopus into bite-sized pieces, about 5-7cm long.
Step 2
Now, let’s prepare the vegetables for the hot pot. Thinly slice the Korean radish, and julienne the onion and carrot. Slice the zucchini into half-moons and the napa cabbage into large pieces. Trim the base of the enoki mushrooms and separate the strands. Remove the stems from the shiitake mushrooms and thinly slice the caps. Rinse the crown daisy and pat it dry. Chop the green onions and chili peppers. Arrange the prepared vegetables attractively.
Step 3
The key to a delicious octopus hot pot is the seasoning paste! In a bowl, combine 4 Tbsp gochugaru, 3 Tbsp guk-ganjang, 1 Tbsp fish sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp myeolchi aekjeot, 2 Tbsp cooking wine, 0.5 Tbsp black pepper, and 0.5 Tbsp minced salted shrimp. Mix everything well to create a flavorful seasoning paste.
Step 4
It’s time to start simmering the broth. Pour 1200ml of anchovy and kelp broth into a pot. Add the thinly sliced radish and the prepared seasoning paste. Bring to a boil over high heat, then reduce to medium-low. Let it simmer gently for about 10 minutes to cook the radish and allow the flavors to meld. This step is crucial for a deep broth flavor.
Step 5
Once the broth has simmered and the flavors have developed, arrange the prepared vegetables attractively in the pot. Layer the napa cabbage, onion, carrot, zucchini, and mushrooms in a visually appealing way. Make sure not to overfill the pot; leave some space for the ingredients to cook.
Step 6
Finally, place the prepared octopus pieces on top of the vegetables. Turn the heat back up to high and bring the hot pot to a boil. The octopus cooks quickly; once its color changes, immediately turn off the heat to prevent it from becoming tough. For extra aroma and a touch of spice, garnish with crown daisy, green onions, and chili peppers. Enjoy this wonderfully warming and flavorful octopus hot pot!
