Chewy Baby Octopus Shabu-Shabu: A Delightful Seafood Hot Pot
Baby Octopus Shabu-Shabu with Savory Anchovy Broth
Experience the wonderfully chewy texture of baby octopus, complemented by a medley of fresh vegetables and aromatic mushrooms. This engaging dish offers a delightful dining experience, perfect for a special dinner. Inspired by the renowned ‘Sumi’s Side Dishes’ recipe, this version is crafted to be even more delicious and satisfying. ♥
Main Ingredients- 7 medium-sized baby octopuses
- 130g clams (purged of sand)
- 1/2 head of baby napa cabbage
- 2 heads of choy sum (bok choy)
- 50g Korean water dropwort (minari)
- 30g crown daisy (ssukgat)
- 1 pack enoki mushrooms
- 180g oyster mushrooms
- 1/2 Korean leek (daepa)
- 1/2 onion
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
Savory Broth Ingredients- 6 dried anchovies for broth
- 2 dried anchovy variants (e.g., Bangdae/Jori)
- 5 dried shrimp
- 1 sheet dried kelp (dashima, approx. 10x10cm)
- 1.8 Liters water
Dipping Sauce Ingredients- 4 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 tsp lemon juice
- 2 Tbsp water
- A little wasabi (to taste)
Optional Add-ins- Udon noodles
- Cooked white rice
- 6 dried anchovies for broth
- 2 dried anchovy variants (e.g., Bangdae/Jori)
- 5 dried shrimp
- 1 sheet dried kelp (dashima, approx. 10x10cm)
- 1.8 Liters water
Dipping Sauce Ingredients- 4 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 tsp lemon juice
- 2 Tbsp water
- A little wasabi (to taste)
Optional Add-ins- Udon noodles
- Cooked white rice
- Udon noodles
- Cooked white rice
Cooking Instructions
Step 1
First, prepare the broth ingredients for a rich and savory flavor. In a preheated dry pot over medium heat, gently toast the dried anchovies, dried anchovy variants, dried shrimp, and kelp until fragrant. Be careful not to burn them. Toasting for about 2-3 minutes will remove any fishy odor and enhance the broth’s umami.
Step 2
Add 1.8 liters of water to the pot with the toasted broth ingredients. Bring to a rolling boil over high heat, then reduce to medium heat and simmer for 10 minutes. This process will yield approximately 1.4 liters of delicious and aromatic broth. Strain the broth, discarding the solids, and set aside.
Step 3
Now, let’s prepare the baby octopus. Carefully remove the innards from the head of each octopus. Cut out the eyes, which are hard. Locate and remove the beak-like mouth at the base of the tentacles. If the octopus has roe, you can leave it intact as it adds to the dish.
Step 4
Place the cleaned baby octopus in a bowl and add 1 tablespoon of coarse sea salt. Gently knead and rub the octopus with your hands for about 3-4 minutes. This action helps to tenderize the octopus, remove any sliminess, and enhance its chewy texture. Rinse the octopus thoroughly under cold running water several times to wash away the salt and any remaining impurities. Drain well.
Step 5
Once drained, cut the baby octopus into bite-sized pieces. Aim for pieces that are easy to handle and eat with chopsticks.
Step 6
Prepare the accompanying vegetables and mushrooms. Cut the baby napa cabbage into 2-3 cm sections. Trim the tough ends of the choy sum and wash thoroughly. Separate the enoki mushrooms by the root and wash. Gently tear the oyster mushrooms into bite-sized pieces. Wash the Korean water dropwort and crown daisy, and leave them in long strands for freshness. Slice the onion thinly into thick strips. Slice the Korean leek diagonally into ½ cm thick pieces. These additions will provide color, texture, and flavor.
Step 7
Pour the prepared broth into a pot. Add the sliced onion and Korean leek. Season the broth with 1 tablespoon of soup soy sauce and 1 tablespoon of minced garlic. Bring to a boil over high heat. As the broth heats up, the natural sweetness of the vegetables will infuse into it.
Step 8
Once the broth reaches a rolling boil, artfully arrange all the prepared ingredients (baby octopus, clams, baby napa cabbage, choy sum, mushrooms, water dropwort, crown daisy, etc.) into the pot. Cook the ingredients in the boiling broth until they are tender and cooked through. Baby octopus cooks quickly; it’s best to cook it just until it turns opaque and firm (about 1-2 minutes) to avoid it becoming tough.
Step 9
Serve the delicious shabu-shabu immediately. Dip the cooked ingredients into your favorite dipping sauce for an enhanced flavor experience. After enjoying the main dish, don’t forget to use the flavorful leftover broth! You can add udon noodles for a satisfying noodle soup or stir in some rice to make a delicious porridge (juk). Enjoy this hearty and flavorful Baby Octopus Shabu-Shabu meal!
