Octopus / Small Intestine / Bulgogi Hot Pot

Cooking Method: Stove-top
Storing: Refrigeration

Cooking Direction:
1. After thawing the octopus in running water, rinse it and drain the water.
2. Defrost the small intestines and bulgogi in the refrigerator or thaw in the bag under running water for about 10 minutes.
3. Pour the sauce and water into a hot pot and bring to a boil over medium heat.
4. When the soup starts to boil, put the rest of the octopus, bulgogi, small intestine, and vegetables and boil it over medium heat for 6 minutes to finish.

Weight: 60oz
Expiration Date: 4 days refrigerated from the date of production
Serving Size: 3