Nakji Jeongol (Spicy Octopus Hot Pot)
A sizzling Korean seafood hot pot of tender octopus, vegetables, and glass noodles in a fiery gochugaru broth. Cooked and served in one pan at the table for maximum drama and flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 1 lb octopus, cleaned
- 2 oz Korean glass noodles (dangmyeon)
- 1 medium zucchini
- ½ large onion
- 2 tablespoons gochugaru (Korean red chili flakes)
- 3 tablespoons soy sauce
Instructions
- 1
Bring a pot of water to a boil over high heat, then add the octopus and simmer for 15 minutes until the flesh is tender and no longer bounces back when pressed with your finger.
- 2
Remove the octopus and let it cool for 2 minutes, then cut it into 1-inch pieces using a knife and cutting board, slicing through the arms and bulbous head into bite-sized chunks.
- 3
Soak the glass noodles in a bowl of room-temperature water for 5 minutes until they are pliable, then drain them in a colander.
- 4
Slice the zucchini lengthwise down the cutting board into 1/4-inch-thick strips, then stack the strips and cut them crosswise into 2-inch-long pieces so they look like small batons.
- 5
Slice the onion lengthwise from root to tip into 1/4-inch-thick strips, separating the layers with your hands into individual pieces.
- 6
Add 1.5 cups of water to a large shallow pot or wide skillet and place it over medium-high heat until small bubbles appear at the bottom and the water looks like it is about to boil, about 2 minutes.
- 7
Stir in the gochugaru until no clumps remain and the water turns a deep red color, then cook for 30 seconds while stirring so the chili flavor releases into the broth.
- 8
Pour in the soy sauce and stir once with a spoon so it is evenly distributed throughout the broth.
- 9
Add the octopus pieces, glass noodles, zucchini, and onion to the pot in separate piles around the surface so each ingredient cooks evenly and remains visible.
- 10
Increase the heat to high and allow the liquid to come to a vigorous boil, then reduce the heat to medium and simmer for 5 minutes until the noodles are translucent and the vegetables are just tender but still slightly firm when pierced with a fork.
- 11
Serve the entire pot to the table while hot, giving each person a bowl of broth, noodles, octopus, and vegetables using a ladle or slotted spoon.
Tools you’ll need
- large pot for boiling octopus
- 8-inch cutting board
- chef's knife
- colander
- large shallow pot or 12-inch wide skillet
- wooden spoon
- ladle
- bowls for serving
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