20-Min Korean Octopus Hot Pot with Dumplings
Tender octopus seared with gochujang, sesame, and garlic in a single skillet, served bubbling with store-bought dumplings and scallion pancakes. Ready in 20 minutes—the weeknight version of nakji jeongol that actually happens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb octopus, cleaned
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 8 count frozen dumplings
- 2 count scallion pancakes (pajeon)
- 2 tbsp scallion, chopped
Instructions
- 1
Cut octopus into 2-inch pieces. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add octopus and sear 3 minutes without stirring. Tentacles should start to curl and turn opaque at edges.
- 3
Stir in gochujang, minced garlic, and 1/4 cup water. Bring to a gentle bubble and nestle dumplings into the sauce.
- 4
Cover and steam for 5 minutes until dumplings float and octopus is tender. Stir once halfway through.
- 5
Arrange scallion pancakes around the skillet. Drizzle with a bit more sesame oil and scatter chopped scallion on top.
- 6
Serve hot from the skillet with the pancakes folded and torn for dipping into the bubbling sauce.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
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