Usually, octopus has two ways in Korean cuisine. The octopus was put alive in the pot. Or cut it short and put it in the pot after killing it, which is quite cruel. There is no amitabha.
Use some Artemisia selengensis, which is usually used in fat beef hot pot. Artemisia selengensis mainly has a charming taste, it is hard to say what it is, and so is perilla leaves. These two vegetables usually appear in Korean food. Liaoshen Gourmet Jun tells you a secret, Flammulina velutipes and Octopus match well.
Cut some rice cake strips and Flammulina velutipes, and finally boil them in a small pot. Put the mushrooms, vegetables and onions evenly in the pot and stew for five minutes.
Finally, add the marinated octopus and cook for five minutes. Serve with perilla leaves and garlic braids. Korean octopus hotpot is as simple as that.