Korean Spicy Webfoot Octopus & Pork Belly Stir-fry
Jjukkumi-samgyeop-bokkeum combines chewy baby octopus and thick pork belly slices in a spicy stir-fry. The pork belly is first grilled until golden to render its fat, then the octopus and gochujang-based sauce are added for a fast, high-heat toss. Pork richness and the octopus's clean ocean flavor merge inside the chili seasoning, with onions and scallions adding sweetness. It is typically served sizzling on a hot plate, and diners often finish with fried rice made in the remaining sauce.
Adjust Servings
Instructions
- 1
Clean octopus by removing innards, rubbing with salt, and draining well.
- 2
Cut pork belly into bite-size pieces and slice onion and green onion.
- 3
Mix gochujang, gochugaru, soy sauce, garlic, and sugar for sauce.
- 4
Render pork belly in a hot pan first, then add onion.
- 5
Add octopus and sauce, then stir-fry quickly over high heat for 3-4 minutes.
- 6
Add green onion, cook 1 minute, and finish with sesame oil.
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