STEP 1/10
Cut radish at intervals of 0.3cm, cut cabbage in half and cut it in a shape similar to radish, and cut zucchini into half-moon shapes at intervals of 0.5cm.
STEP 2/10
Chop the onions at 0.5cm intervals and chop the green onions, cheongyang peppers, and red peppers diagonally at 0.5cm intervals.
STEP 3/10
Scrub the arrogance with thick salt and wash it clean in running water.
STEP 4/10
Scrub the octopus with flour, remove the eyes, mouth, and intestines, and wash it clean in running water.
STEP 5/10
While preparing the ingredients, boil the dipori in cold water and scoop it out.
STEP 6/10
Boil radish and swaggy radish in the prepared broth.
STEP 7/10
When the radish starts to cook transparently, add zucchini and boil.
STEP 8/10
When the zucchini is half cooked, add octopus and boil.
STEP 9/10
When the octopus is cooked, add cabbage leaves, 1T of minced garlic, and 1T of soy sauce and season with salt.
STEP 10/10
Add onions, green onions, cheongyang red pepper, and red pepper at the end and boil it for another 30 seconds to complete the octopus lotus pot soup.
It is really important to control the boiling time because octopus and other vegetables are boiled together, including octopus. Radish and Omani need to be put in the finished broth from the beginning to taste the soup. If you boil octopus for a long time, it is recommended to boil it at the end.
If you want a refreshing, spicy, and spicy taste, you can add red pepper powder.
But I wanted a clean and cool taste, so I only added onions, green onions, cheongyang peppers and red peppers, and didn't add chili powder separately.
I added radish, an important vegetable that tastes like soup, as well as leftover zucchini and cabbage leaves, but radish is a must, and if you don't have zucchini and cabbage leaves, you don't have to boldly put them in.
However, if zucchini and cabbage leaves are added, the color will come alive.