Spicy and Sweet Stir-Fried Baby Octopus and Pork Belly
Easy Jjukkumi Samgyeopsal Bokkeum Recipe: A Delicious Korean Spicy Stir-fry
Experience the perfect harmony of tender baby octopus and savory pork belly in this delightful Korean stir-fry, Jjukkumi Samgyeopsal Bokkeum! This recipe is surprisingly easy to make at home and results in a dish that’s both comforting and incredibly flavorful. It’s a fantastic way to enjoy seafood, especially if you love the chewy texture of baby octopus.
Main Ingredients- 3 fresh baby octopuses (cleaned weight approx. 216g)
- 105g thinly sliced pork belly or beef brisket (pork belly is traditional)
- 1 red chili pepper (approx. 7g), thinly sliced
- 1/2 medium onion (approx. 98g), thinly sliced
- 1/2 stalk of green onion (approx. 28g), diagonally sliced
- 1 Tbsp minced garlic
- A pinch of sesame seeds
Jjukkumi Stir-fry Sauce- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine for cooking)
- 2.5 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1.2 Tbsp sugar
- 0.5 Tbsp sesame oil
For Cleaning Baby Octopus- 1-2 Tbsp coarse sea salt
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine for cooking)
- 2.5 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1.2 Tbsp sugar
- 0.5 Tbsp sesame oil
For Cleaning Baby Octopus- 1-2 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, let’s prepare the fresh baby octopus. Place them in a bowl.
Step 2
Locate the area just below the head where the tentacles meet the body. Carefully make a small cut with scissors in this soft spot. Then, invert the head to easily remove the innards, beak, and eyes. You can also remove the ink sac and egg sacs if you prefer, depending on your preference for texture.
Step 3
Use scissors to neatly trim away the eyes from the octopus. Leaving them in can affect the appearance and texture.
Step 4
For the tentacles, push out the hard beak located in the center with your finger. Gently squeeze it, and it should pop out easily. Your baby octopus is now cleaned and ready to be cooked!
Step 5
Place the cleaned baby octopus in a bowl and sprinkle with 1-2 tablespoons of coarse sea salt. Massage the octopus vigorously with your hands. This process helps remove any remaining impurities and sliminess, resulting in a cleaner taste and a pleasantly chewy texture.
Step 6
Rinsing is crucial. Rinse the octopus under cold running water 3-4 times until no salt remains. Drain them thoroughly in a colander. Excess water can make the stir-fry watery and dilute the flavors.
Step 7
Prepare your vegetables: thinly slice the onion, diagonally slice the green onion, and thinly slice the red chili pepper. Have your minced garlic ready as well. These will add flavor, color, and freshness to the dish.
Step 8
Prepare your thinly sliced pork belly (or beef brisket). I’m using thinly sliced beef brisket from my freezer, but regular pork belly works just as well. The rich fattiness of the pork belly complements the tender octopus beautifully.
Step 9
Now, let’s start stir-frying. In a wide pan or wok, add the sliced green onions, minced garlic, and the thinly sliced pork belly.
Step 10
Cook over medium heat, stirring occasionally, until the pork belly is cooked through and has turned a nice brown color. This step renders the fat from the pork, adding richness to the dish. The garlic and green onion will also release their fragrance.
Step 11
Once the pork belly is nicely browned, reduce the heat slightly. Now, add the cleaned baby octopus directly into the pan. Be careful not to overcook the octopus, as it can become tough.
Step 12
Add all the ingredients for the Jjukkumi Stir-fry Sauce: 1.5 Tbsp gochugaru, 1.2 Tbsp sugar, 1 Tbsp Mirin, 2.5 Tbsp soy sauce, and 1 Tbsp gochujang. The balance of these ingredients is key to the delicious flavor.
Step 13
Return the heat to medium. Stir everything together well, ensuring the octopus and pork belly are evenly coated with the sauce. Continue to stir-fry for about 2-3 minutes, until the ingredients turn a vibrant red color and the sauce starts to thicken slightly.
Step 14
Add the sliced onion and red chili pepper to the pan. These will add a pleasant crunch and fresh aroma.
Step 15
Toss everything gently to combine. Then, let it cook undisturbed over medium heat for 2-3 minutes. This allows the vegetables to release their moisture and the sauce to slightly thicken and meld with the ingredients, creating a delicious glaze. Avoid stirring too frequently during this stage.
Step 16
Cooking Tip: To ensure the baby octopus remains tender and doesn’t become rubbery, resist the urge to stir constantly while the sauce is reducing. Let it simmer gently for a short period between stirs. This allows the flavors to develop and the sauce to thicken beautifully.
Step 17
Taste the dish and adjust the seasoning to your preference. If you like it spicier, you can add some finely chopped Cheongyang chili peppers (Korean spicy green chilies). The seasoning might need further adjustment depending on how much the sauce has reduced; if it tastes a bit bland, let it simmer for a little longer to concentrate the flavors.
Step 18
Finally, drizzle in 0.5 Tbsp of sesame oil. Give it a quick stir to distribute the nutty aroma, then turn off the heat. The sesame oil adds a wonderful finishing touch of richness.
Step 19
Transfer the Jjukkumi Samgyeopsal Bokkeum to a serving plate and sprinkle with sesame seeds. Your delicious and vibrant spicy stir-fry is ready to be enjoyed! Perfect as a side dish with rice or as a tasty appetizer.
