Webfoot Octopus Shabu-Shabu – Proper Kelp and Anchovy Broth Makes All the Difference

Steps

1. 1

   Pour water into the iron pot and get ready.

2. 2

   Clean the dried anchovies by removing their intestines.

3. 3

   Arrange the bok choy, oyster mushrooms, enoki mushrooms, napa cabbage hearts, and chrysanthemum greens on the table.

4. 4

   Cut the green onion and set aside for making the broth.

5. 5

   Slice the radish and prepare it for the broth.

6. 6

   Turn on the heat.

7. 7

   Add the dried kelp and anchovies together to the water.

8. 8

   Make the dipping sauce by mixing gochujang with 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 3 tablespoons of soda water, and 2 tablespoons of whole sesame seeds.

9. 9

   Remove the kelp first (before it gets bitter).

10. 10

    Return the anchovies to the pot.

11. 11

    Continue boiling with only the anchovies for another 10 minutes.

12. 12

    After 10 minutes, remove the anchovies as well.

13. 13

    Add radish and green onion to extract a second round of broth.

14. 14

    Remove the beak from the live webfoot octopus.

15. 15

    Scrub the octopus suckers with salt to remove impurities.

16. 16

    Rinse the octopus clean with water 2–3 times.

17. 17

    Add mushrooms and vegetables to the finished stock.

18. 18

    Add 3 ladles of soy sauce.

19. 19

    The legs are perfect after 2 minutes of boiling and the head after 7 minutes.