Spicy Octopus Hot Pot
Tender octopus simmered in a gochujang broth with vegetables in one pot—pure umami with a kick. This Korean-style jeongol comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 256
- Protein
- 38g
Ingredients
- 1 lb frozen octopus, thawed and cut into 1.5-inch pieces
- 3 tbsp gochujang (Korean red chili paste)
- 1 cup diced shiitake mushrooms
- 1 bunch baby bok choy, halved lengthwise
- 3 cups seafood broth or water
- 1 tbsp sesame oil
Instructions
- 1
Heat sesame oil in a heavy 3-quart pot or Dutch oven over medium-high until it shimmers, about 60 seconds.
- 2
Add gochujang and stir constantly for 90 seconds until it darkens slightly and releases its aroma.
- 3
Pour in broth, add octopus, and bring to a boil over high heat, about 3 minutes.
- 4
Reduce heat to medium, add mushrooms and bok choy, and simmer uncovered for 8 minutes until vegetables soften.
- 5
Taste the broth and season with salt and pepper as needed.
- 6
Ladle into bowls and serve immediately with steamed rice on the side.
Tools you’ll need
- 3-quart heavy pot or Dutch oven
- wooden spoon
- ladle
- sharp knife
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