Nakji Jeongol (Small Octopus Hot Pot)

1. Prepare the broth: In a pot, combine Water, Dried anchovies, and Dried kelp (dashima). Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp (dashima) and set the broth aside.

2. Prepare the small octopus: Thoroughly clean the Small octopus by removing the ink sac, eyes, and beak. Rub with a pinch of salt to remove any slime, rinse well under cold water, and drain. Cut larger Small octopus into bite-sized pieces.

3. Prepare vegetables and tofu: Slice the Napa cabbage, Korean radish, Zucchini, and Onion into thin, bite-sized pieces. Slice the Shiitake mushrooms and remove the stems. Separate the Enoki mushrooms. Cut the Green onions into 5 cm lengths. Diagonally slice the Red chili pepper and Green chili pepper. Cut the Tofu into 2 cm thick slices.