Spicy & Sweet Baby Octopus Hot Pot
Don’t Just Stir-Fry Your Seasoned Baby Octopus, Try This Delicious Hot Pot Instead!
Simmer a delightful hot pot brimming with a variety of fresh vegetables, seasoned baby octopus, and tender thinly sliced meat perfect for shabu-shabu. We’ve added sweet napa cabbage and refreshing bean sprouts for a wonderfully clear and invigorating broth. The chewy baby octopus combined with the generous amount of ingredients makes this hot pot the perfect centerpiece for your meal today! It’s a complete and satisfying dish that will elevate your dinner.
Main Ingredients
- Seasoned Baby Octopus 300g (Season to your preferred spiciness)
- Shabu-shabu style thinly sliced meat (beef or pork) 100g
- Oyster mushrooms 1 handful (Trim the tough ends and separate the strands)
- Enoki mushrooms 1 handful (Trim the base and rinse lightly under running water)
- Napa cabbage 5 leaves (Cut into large, bite-sized pieces)
- Bok choy 1 head (Trim the base and separate the leaves)
- Crown daisy (Shungiku) 1 handful (Wash thoroughly)
- Bean sprouts 1 handful (Wash thoroughly under running water)
- Onion 1/2 medium (Thinly sliced into strips)
- Dried glass noodles 1 handful (Soak in water for at least 30 minutes until fully rehydrated)
Cooking Instructions
Step 1
First, cut the napa cabbage into large, roughly 4-5cm pieces. Peel the onion and slice it thinly into strips.
Step 2
Soak the dried glass noodles in cold or lukewarm water for at least 30 minutes until they are fully rehydrated. This will ensure they have a nice chewy texture when cooked in the hot pot.
Step 3
In a wide hot pot, start by laying down a layer of the cleaned bean sprouts at the bottom. Arrange the prepared oyster mushrooms, enoki mushrooms, napa cabbage, sliced onion, and bok choy leaves attractively around the pot, along with the rehydrated glass noodles. We’ll add the crown daisy towards the end, as it can become mushy if cooked for too long.
Step 4
Create a space in the center of the pot and carefully place the seasoned baby octopus and the thinly sliced meat on top. Arranging them appealingly will make the dish look even more appetizing.
Step 5
Now it’s time to add the broth and seasonings. Pour the 900ml of kelp broth around the edges of the pot. Sprinkle in 1 Tbsp of gochugaru, 1/2 Tbsp of minced garlic, and 1 Tbsp of soy sauce. We’ll adjust the final seasoning with salt later. Bring the pot to a boil over high heat, then reduce to medium heat and simmer for about 5-7 minutes, or until all ingredients are cooked through. Finally, add the crown daisy and let it simmer for another moment. Your delicious Baby Octopus Hot Pot is ready to be enjoyed!
