Quick Braised Pork Belly and Octopus Salad from Leftover Holiday Feast
Quick Braised Pork Belly and Octopus Salad from Leftover Holiday Feast
Repurposing Chuseok Holiday Food: Delicious Braised Pork Belly and Refreshing Octopus Salad
Transforming leftover Chuseok (Korean Thanksgiving) pork belly and octopus into entirely new and delicious dishes. These recipes offer a different, elegant twist on traditional holiday fare, perfect for a satisfying meal or a special occasion.
Braised Pork Belly Stir-fry- 150g cooked pork belly (cut into bite-sized pieces)
- 2 leaves cabbage (cut into manageable pieces)
- 2 Cheongyang peppers (finely chopped)
- A small amount of carrot (julienned)
- 2 Tbsp mirin (cooking wine)
- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp gochugaru (Korean chili powder)
- A small amount of minced garlic
- A pinch of sesame seeds (for garnish)
Refreshing Octopus Salad- 100g cooked octopus (cut into bite-sized pieces)
- 2 leaves napa cabbage (coarsely shredded)
- 6 Shine Muscat grapes (halved)
- A small amount of carrot (coarsely julienned)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- A pinch of ground sesame seeds
- A little sesame oil
- A small amount of minced garlic
- 100g cooked octopus (cut into bite-sized pieces)
- 2 leaves napa cabbage (coarsely shredded)
- 6 Shine Muscat grapes (halved)
- A small amount of carrot (coarsely julienned)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- A pinch of ground sesame seeds
- A little sesame oil
- A small amount of minced garlic
Cooking Instructions
Step 1
[Braised Pork Belly Stir-fry] First, in a small bowl, combine the mirin (2 Tbsp), soy sauce (2 Tbsp), oligosaccharide (2 Tbsp), and minced garlic. Mix well to create the braising sauce. Preparing the sauce beforehand makes the cooking process much smoother. 
Step 2
Heat a pan over medium-high heat. Add the julienned carrots and stir-fry for about a minute until slightly tender. Then, add the cut cabbage and chopped Cheongyang peppers. Continue to stir-fry until the vegetables are slightly softened.
Step 3
Pour the prepared braising sauce into the pan with the vegetables and pork belly. Increase the heat to high and stir-fry quickly until the sauce thickens slightly and coats the ingredients. Reduce the heat to low, add the gochugaru (1 Tbsp), and stir well to incorporate. Transfer the stir-fry to a serving dish and garnish with sesame seeds. Your delicious braised pork belly is ready!
Step 4
[Refreshing Octopus Salad] Prepare the salad vegetables. Coarsely shred the napa cabbage leaves and julienne the carrots to a similar thickness. Wash the Shine Muscat grapes, remove the stems, and cut them in half. Also, have your bite-sized cooked octopus ready. 
Step 5
In a separate small bowl, combine all the salad dressing ingredients: minced garlic (1 tsp), soy sauce (1 Tbsp), vinegar (1 Tbsp), sugar (1 Tbsp), a little sesame oil, and ground sesame seeds. Whisk until smooth. Add the cut octopus to the dressing and gently toss to coat. Let it marinate for a few minutes to enhance the octopus’s flavor.
Step 6
Arrange the marinated octopus in a serving bowl. Artfully place the shredded napa cabbage, julienned carrots, and halved Shine Muscat grapes on top. Gently toss everything together to combine the flavors. Sprinkle with a few sesame seeds for garnish. This sweet and tangy octopus salad is a delightful transformation of your holiday leftovers!
