Korean Spicy Webfoot Octopus & Pork Belly Stir-fry
Quick answer
Jjukkumi-samgyeop-bokkeum combines chewy baby octopus and thick pork belly slices in a spicy stir-fry.
What makes this special
- Jjukkumi-samgyeop-bokkeum pairs chewy baby octopus with rich pork belly in a spicy gochujang base.
- Pork belly fat rendered first forms the stir-fry base
- Octopus added last and pulled off heat within 1-2 minutes
Key ingredients
Core cooking flow
- 1 Clean 300 g of webfoot octopus by removing the innards, then rub it lightly with salt and rinse well.
- 2 Cut 180 g of pork belly into bite-size pieces, then slice 100 g of onion into thick pieces.
- 3 Mix 1.5 tablespoons each gochujang and gochugaru with 1 tablespoon each soy...
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. Because baby octopus toughens rapidly with heat, adding it only after the pork is nearly cooked and pulling the pan off the heat within one to two minutes is the single most important step for keeping its signature chewy texture intact.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Season
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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