One Pot, Three Rounds: Our Spicy Seafood Pot

Watch the three rounds

Part 2: The Whole Octopus Comes Out of the Pot 🐙✂️

Part 3: The Noodles Join the Pot 🍜🦑 Udon in the Spicy Seafood Pot

The full-length version

Ingredients

• Fresh squid
• Shrimp
• Greens
• A whole octopus
• Udon noodles
• Baked clams, served on the side
• Kimchi, pickles, and little side dishes (banchan)

How the meal goes

1. Round one: fresh squid is snipped with scissors straight into the bubbling red broth — shrimp and greens cooking with it, right at the table, over a live flame.
2. On the side, a lid lifts: baked clams, still steaming.
3. Round two: the whole octopus comes out of the pot — lifted high, its tentacles snipped one by one — then back into the broth to soak up every bit of the heat.
4. Round three: thick udon noodles go in, and the first ladle comes up loaded with squid rings.
5. Bowls are filled straight from the pot, with kimchi, pickles, and little sides all around.

An honest note: this page is the record of a real meal we ate and filmed, not a step-by-step home recipe. The videos never state amounts, broth ingredients, or cooking times — so none are written here. What you get is exactly what the meal was: what went into the pot, and the order it happened.

Our home version

If we cook this pot at home one day, we will add a proper home version here — amounts, broth, and steps — clearly marked as our home version. Until then, this page stays a record of the meal itself.