First, I took out the internal organs of octopus and cut them into appropriate sizes. You have to remove the intestines and wash the cut octopus with king salt in the right size to remove the unique slippery saliva and fishy taste of octopus, and water does not form when stir-frying.

Put chopped octopus, vegetables, and seasoning in a pan and stir-fry the broth. We don't cook stir-fried food with cooking oil, we cook it with broth.

Add the stock (anchovy stock or kelp stock) and start frying over high heat. It looks like it's being stir-fried well. I made the soup stir-fry more tightly. Octopus is a seafood that produces a lot of moisture, so you have to stir-fry it quickly over high heat to make broth and prevent water from forming.

Place one piece of butter in a stone pot, about the size of a nail.

I put in a bowl of warm rice. Put the stir-fried octopus on the rice. Heat it until it sizzles over the fire, and then heat it for about 3-4 minutes more to secure delicious nurungji.

This is the completed rice with octopus in a stone pot. Dried seaweed flakes and cucumber salad. Cut the lettuce into small pieces and put it on top. Add a bit of sesame oil and sesame seeds. Mix them well. You'll be able to taste the hot and spicy stone pot octopus.

Bonas in a stone pot bowl~The taste of octopus is incomparable to other nurungji.