Octopus Hot Pot

Step 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.

Step 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.

Step 3

Add the onion, carrot, and white parts of the scallions. Boil until the vegetables start to soften, about 5 minutes.

Step 4

Add the octopus and cook until just tender and opaque, about 5-7 minutes. The broth should be bubbling and slightly thickened.

Step 5

Ladle into bowls and garnish with the green scallion parts. Serve hot.