Ingredients

• 4 octopuses
• 200 g beef sirloin
• 2 tbsp cooking oil
• 1 onion (200 g)
• 100 g button mushrooms
• 60 g scallions
• Octopus seasoning: 4 tbsp Korean red pepper flakes, 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced green onion, 1/2 tbsp minced garlic, 1/4 tsp minced ginger, 1 tbsp rice wine, 1 tbsp sesame seeds, 1 tbsp sesame oil
• Beef seasoning: 1 tbsp soy sauce, 1/2 tbsp sugar, 2 tsp minced green onion, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds, a little ground pepper
• Hot pot broth: 6 cups water (1.5 L), 2 tsp soup soy sauce, a little salt

Instructions

1. Prepare the beef seasoning and octopus seasoning.
2. Rub the octopus with coarse salt, rinse it several times in cold water, cut into 5 cm pieces, and toss with 1 tbsp of the octopus seasoning.
3. Slice the beef thinly, cut into bite-size pieces if needed, and season it with the beef seasoning.
4. Slice the onion lengthwise, the mushrooms into 0.6 cm slices, and the scallions into 5 cm pieces.
5. Make the broth by seasoning boiling water with soy sauce, sugar, and salt.
6. Heat a jeongol pot, add the cooking oil, and lightly stir-fry the seasoning paste over low heat.
7. Turn off the heat, add the prepared octopus and beef, and arrange the vegetables evenly between them.
8. Pour in the broth, bring to a boil over medium heat, then reduce to low heat and simmer while eating as the octopus and beef cook.