Octopus Hot Pot
A quick, spicy Korean-style hot pot with tender octopus and vegetables in a fiery red broth, topped with fresh herbs. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 30g
Ingredients
- 1 lb octopus
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 medium onion
- 1 medium carrot
- 4 stalks scallions
Instructions
- 1
Slice the 1 medium onion and 1 medium carrot into thin strips. Cut the 1 lb octopus into bite-size pieces. Chop the 4 scallions, separating white and green parts.
- 2
In a large pot, combine 4 cups water, 2 tbsp gochujang, and 1 tbsp gochugaru. Bring to a boil over high heat, stirring until the paste dissolves, about 3 minutes.
- 3
Add the onion, carrot, and white parts of the scallions. Boil until the vegetables start to soften, about 5 minutes.
- 4
Add the octopus and cook until just tender and opaque, about 5-7 minutes. The broth should be bubbling and slightly thickened.
- 5
Ladle into bowls and garnish with the green scallion parts. Serve hot.
Tools you’ll need
- Large pot
- Chef's knife
- Cutting board
- Ladle
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