Korean Spicy Webfoot Octopus & Pork Belly Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The chili sauce looks too thick, but no water goes in: the octopus releases its own liquid as it cooks and loosens it.
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The pork belly is browned in the pan first, and the octopus joins it over high heat for just a minute or two.
Ingredients
Instructions
- 1
Clean 300 g of webfoot octopus by removing the innards, then rub it lightly with salt and rinse well.
Drain it in a sieve so excess water does not thin the spicy sauce later.
- 2
Cut 180 g of pork belly into bite-size pieces, then slice 100 g of onion into thick pieces.
Slice 1 green onion on a diagonal and keep it separate because it goes in near the end.
- 3
Mix 1.5 tablespoons each gochujang and gochugaru with 1 tablespoon each soy sauce and minced garlic, plus 1 teaspoon sugar.
Leave the paste thick, since the octopus will release moisture as it cooks.
- 4
Heat a pan over medium-high heat and cook the pork belly for 4 to 5 minutes, stirring until the edges turn golden and the fat renders. If too much fat pools, remove some with paper towels.
- 5
Add the onion and stir-fry for 1 minute to bring out sweetness.
Add the octopus and sauce, raise the heat to high, and toss quickly for only 1 to 2 minutes so it stays chewy.
- 6
Add the green onion and stir-fry for 30 seconds, just until its aroma rises and the sauce coats everything evenly.
Turn off the heat, mix in 1 teaspoon sesame oil, and serve immediately while hot.
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