Octopus hot pot is a hot pot dish that many young people seek after due to its rich, spicy and sour flavor that makes you crave it. Let’s join TasteVN to the kitchen to make this hot pot dish at home with just a few simple, convenient, and easy steps!
1. Octopus hot pot with mushrooms
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Preparation
15 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Octopus hot pot with mushrooms For 4 people
Octopus 600 gr Napa cabbage kimchi 300 gr Oyster mushrooms 100 gr Hen of the woods mushrooms 100 gr Brown reishi mushrooms 100 gr Enoki mushrooms 100 gr Zucchini 100 gr Mustard greens 100 gr Ginger 15 gr Chopped green onions 20 gr Korean chili sauce 2 tablespoons White sesame 1 tablespoon Chicken broth 500 ml Chopped shallots 10 gr Soy sauce 2 tablespoons Spices a little (Salt/seasoning/ sugar)
How to choose fresh ingredients
How to choose good mushrooms
- Butter mushrooms: Mushrooms that are white in color, with short stems and round caps are fresh. You should choose mushrooms that are medium-sized, feel firm to the touch, and have no spoiled smell.
- Chicken leg mushrooms: Choose mushrooms that are between 12 – 15cm in size; mushrooms longer than 15cm will have a mushy taste and be less flavorful. Fresh mushrooms will have a scent similar to almonds.
- Brown reishi mushrooms: Choose fresh mushrooms that do not have strange odors and are not bruised.
- Enoki mushrooms: Choose mushrooms that are still fresh and white in color, not bruised or leaking slime.
How to choose fresh zucchini
- Choose those with smooth, shiny, and dark green skin, intact stems, and no cuts or blemishes.
- Gently press with your finger; if it feels firm and not soft, it is a fresh zucchini.
Kimchi: you can buy it at reputable food stores, markets, or supermarkets. Check the packaging carefully to ensure it is intact, with a long expiration date, and observe that it does not have any surface scum or unusual colors.
Additionally, you can easily make kimchi at home, ensuring health safety.
How to make Octopus Hotpot with Mushrooms
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Prepare the ingredients
Wash the chicken leg mushrooms and straw mushrooms, then slice them lengthwise. Clean the brown reishi and enoki mushrooms, cut the stems, and let them drain. Peel the zucchini, cut it into bite-sized pieces, and chop the water spinach into sections.
Clean the octopus and soak it for 5 minutes in a bowl of saltwater with a few slices of ginger to eliminate the fishy smell. Then, divide the octopus into two equal parts: one part to marinate and the other part to keep whole.
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Marinate the octopus
Marinate 1/2 of the octopus with 10g of scallions, 1/2 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of roasted sesame seeds, 1 tablespoon of Korean chili sauce, and 1 tablespoon of seasoning powder for 20 minutes to absorb the flavors.
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Cooking hot pot
Place a pot on the stove with 2 tablespoons of cooking oil. Add 10g of lemongrass, 10g of minced shallots and sauté until fragrant, then add 300g of napa cabbage kimchi and stir-fry for 2 minutes. Pour 500ml of chicken broth into the pot and bring to a boil over high heat.
Season with 1 tablespoon of soy sauce, 1 tablespoon of Korean chili sauce, and 1 tablespoon of seasoning powder, using a ladle to stir well for the flavors to blend.
Transfer the hot pot mixture into a hot pot appliance. First, add the marinated octopus, then add the unseasoned octopus later to keep its natural crunch and sweetness, adding various mushrooms and zucchini into the pot; dip the water spinach as you eat.
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Finished product
The hot pot is steaming, fragrant, and flavorful with chewy octopus, mushrooms, and fresh vegetables in a delicious sour and spicy broth. Enjoy this wonderful hot pot dish!
2. Octopus hot pot with seafood
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Preparation
15 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Octopus hot pot with seafood Serves 4 people
Octopus 300 gr Tiger shrimp 200 gr Beef 100 gr Chicken feet 300 gr Carrot 1 piece White radish 1 piece Corn 1 piece Lemongrass 3 stalks Grilled ginger 1 piece Grilled onion 1 piece Fish sauce 2 tablespoons Rice vinegar 3 tablespoons White wine 1 tablespoon Side vegetables 200 gr (mustard greens/shiitake mushrooms/or your choice) Seasoning A little (seasoning powder/MSG/sugar/salt)
How to choose fresh ingredients
How to choose fresh shrimp
- Choose shrimp with shiny shells, firm bodies, and heads tightly attached to the body, legs firmly attached to the body, and firm flesh.
- Avoid buying shrimp that are slimy or have blackened legs as these are signs that they are no longer fresh.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, or not tightly packed together, as this may indicate they have been caught for a long time and soaked in preservatives.
How to choose fresh and delicious beef
- Choose pieces of meat that are bright red, with fine, smooth fibers, having a characteristic smell of beef, and the fat should be light yellow and not sticky when pressed with your hand, with good elasticity.
- If the meat has grains like rice inside the fibers, it is very likely that it is tapeworm, and should absolutely not be purchased.
- Do not choose beef that is slimy, has a foul smell, lacks elasticity, or shows dark purple spots, or portions of meat that are pale green. This could be beef that has been stored for too long, or from dead or sick cattle.
How to Prepare Octopus Seafood Hotpot
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Prepare Seafood and Beef
Wash the octopus with 1 tablespoon of rice wine and a few slices of ginger to eliminate the fishy smell. After that, rinse it clean with water and cut it into bite-sized pieces.
After washing the shrimp and letting it drain, remove the heads, peel the shells, and remove the intestinal vein.
Wash the beef with diluted salt water, then rinse it clean with water. Use a paper towel or clean cloth to dry off any remaining water on the beef, then slice it into thin pieces.
Quick Way to Remove Shrimp Intestinal Vein
- Method 1: Peel the head and shell of the shrimp from the legs to the tail, using two fingers to hold the last segment tightly and pull it out. Next, use a knife to cut along the back of the shrimp to expose the black vein, then use a toothpick to pull it out.
- Method 2: After washing the shrimp, insert a toothpick between the neck of the shrimp and pull out the black vein, discarding it.
- Method 3: Wash the shrimp and use scissors to cut along the shell to expose the black vein, then rinse it under running water until clean.
Tips for Making Beef Tender, Not Chewy
- When slicing beef, be sure to cut it thinly and against the grain. Properly cutting the beef will help you cook the dish faster and make the meat less chewy.
- If possible, place the beef in the refrigerator for 20 – 30 minutes, which helps the meat firm up and makes it easier to cut.
- You can also marinate the beef with a little cooking oil; the beef will be more tender and not chewy.
- A very important note is not to prep or wash the beef too thoroughly, as this can cause some nutrients in the beef to dissolve in the water and be lost during cooking.
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Prepare other ingredients
Cut the corn into bite-sized pieces, carve one half of the carrot into flowers for the hot pot, and cut the other half into pieces to simmer for a sweet broth.
Cut the grilled onion in half, and slice the grilled ginger. Smash the lemongrass and cut it into pieces.
Cut the white radish into pieces. Soak the chicken feet in diluted salt water for 5 minutes, then rinse them, smash them lightly and blanch the chicken feet briefly, then remove them to drain.
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Cook the broth
Place a pot on the stove over medium heat, add 2 liters of water and put in the chicken feet, grilled ginger, grilled onion, carrot, white radish, corn, lemongrass, and 1/4 teaspoon of salt into the pot, simmering on low heat for about 1 hour.
Tip: Grilled onion and ginger help your broth become more fragrant, sweeter, and more visually appealing.
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Cooking hot pot
Once you have simmered for the right amount of time, strain the broth and season it: 2 teaspoons of seasoning, 1/2 tablespoon of sugar, 1/2 tablespoon of salt, 2 tablespoons of fish sauce, 2 teaspoons of monosodium glutamate, 3 tablespoons of rice vinegar, and adjust the seasoning to suit your family’s taste.
Then add shrimp and octopus, bring to a boil again, then add the beef and turn off the heat, transfer to an electric hot pot or place on a mini gas stove, dipping vegetables as you eat.
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Final product
The octopus hot pot with seafood is incredibly simple and easy to make, with tender beef, fresh and chewy octopus, and flavorful broth that is slightly sour and refreshing. Enjoy it with fresh noodles for the best experience! Let’s invite the whole family to enjoy.
How to choose fresh and delicious octopus
- For live octopuses, choose those that are still flexible and move quickly; avoid those that move slowly and have dull eyes.
- For frozen octopuses, choose those with a natural gray-brown color, with a moderate hue that is neither too dark nor too light.
- Freshly frozen octopus should have bright white flesh and smooth, shiny skin, and especially should not be bloated.
Tips for cleaning octopus thoroughly, without a fishy smell
- Wash the octopus briefly with water, cut the tentacles away from the body, and then use a knife to cut the head of the octopus in half.
- After cutting the head of the octopus, remove all the internal organs, then gently wash the octopus with salt and use your hands to squeeze it lightly to remove the slimy substance. Rinse thoroughly with water until clean.
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With the recipe for 2 ways to cook the dish spicy and sour octopus hotpot, TasteVN wishes you success! Let’s enjoy this dish with family and friends!
*Refer to images and recipes from YouTube: cooky.vn and Delicious Dishes Every Day.
