Spicy and Sweet Baby Octopus and Pork Belly Stir-fry
Spicy and Sweet Baby Octopus and Pork Belly Stir-fry
Chewy Dried Radish Rolls & Spicy Baby Octopus and Pork Belly Stir-fry with Spring Vegetable Yuzu Salad
Enjoy a gourmet meal at home with this exquisite cooking box from Taste Shop, featuring a secret recipe from a renowned culinary instructor and fresh ingredients. This stir-fry is a delightful combination of chewy dried radish rolls and tender pork belly with succulent baby octopus. Complementing the dish is a refreshing spring vegetable salad lightly dressed in a yuzu sauce, offering a zesty contrast that elevates each bite. Even without wraps, this combination provides a wonderfully vibrant and satisfying dining experience. Perfect for special occasions or elevating an everyday meal.
Baby Octopus and Pork Belly Stir-fry Ingredients- Dried radish rolls 25g
- Gochugaru (Korean chili flakes) 3 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Minced garlic 1 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Sugar 2 Tbsp (or corn syrup)
- Soy sauce 4.25 Tbsp (use 3.25 Tbsp if using seasoned soy sauce)
- Black pepper to taste
- Baby octopus 6 pcs
- Pork belly (thinly sliced) 200g
- Cherry tomatoes 8 pcs
- Onion 1 pc
- White part of leek 1 stalk
Cooking Instructions
Step 1
The first step to a delicious dish is adjusting the sweetness! Feel free to substitute sugar with corn syrup or adjust the sugar quantity to your preference. Soaking the onion and the white parts of the garlic chives in cold water for about 15 minutes will remove any bitterness and enhance their natural sweetness. If you’re using seasoned soy sauce, remember it’s saltier, so use about 80% of the amount called for.
Step 2
Let’s prepare the dried radish rolls and baby octopus. In a pot, combine 5 cups of water with 1 Tbsp soy sauce and a pinch of salt. Once the water boils, add the dried radish rolls and simmer for about 6 minutes. (For softer rolls, simmer for about 10 minutes after the water starts boiling.) Keep the radish rolls in the hot water and let them rehydrate for about 20 minutes to achieve a chewy texture.
Step 3
Properly cleaning the baby octopus is crucial. Coat them generously with flour and gently knead them. This helps remove any impurities, especially from the suckers on the tentacles. Rinse thoroughly under cold running water and drain them in a colander.
Step 4
Blanching the baby octopus makes them extra tender. Fill a pot halfway with water and bring it to a rolling boil. Add the prepared baby octopus and blanch for just 1 minute. (If you like, you can add a piece of dried kelp to the water to create a richer broth.)
Step 5
Immediately rinse the blanched baby octopus under cold water to stop the cooking process. Cut the heads into 2 pieces and the tentacles into 3-4 bite-sized pieces. This makes them easier to eat and ensures the sauce coats them well.
Step 6
Now, let’s make the flavorful sauce. In a bowl, mix 3 Tbsp gochugaru, 2 Tbsp sugar, 1.5 Tbsp gochujang, 1 Tbsp mirin, 1 Tbsp minced garlic, 3 Tbsp soy sauce, and a pinch of black pepper. Ensure everything is well combined. (If using seasoned soy sauce, use only 2 Tbsp.) Marinate the baby octopus with 1 Tbsp of this sauce beforehand to allow the flavors to meld.
Step 7
Time to make the bright and zesty yuzu dressing for the spring vegetables! Combine 1 Tbsp yuzu marmalade with 1 tsp soy sauce. This creates a wonderfully sweet and tangy dressing. (The yuzu marmalade is quite sweet, so taste and adjust as needed.)
Step 8
Wash the spring vegetables thoroughly. Cut the garlic chives into approximately 5cm lengths. If the white parts taste strong, soaking them briefly in cold water beforehand will help. Slice the onion into 0.7cm thick rounds and soak them in cold water for 15 minutes to reduce bitterness and enhance sweetness. Cut the white part of the leek into pieces similar in size to the onion slices. Halve the cherry tomatoes.
Step 9
Pat the thinly sliced pork belly dry with paper towels to remove excess moisture. Place a sheet of parchment paper on your cutting board and cut the pork belly into bite-sized pieces. This prevents sticking and makes cooking cleaner.
Step 10
Place the cut pork belly in a bowl. Sprinkle it with salt twice and add a dash of black pepper for seasoning. This initial seasoning enhances the pork’s natural flavor.
Step 11
Let’s start stir-frying! Heat 1 Tbsp of oil in a pan over medium heat. Add the halved cherry tomatoes and grill them for 2 minutes until they start to soften and char slightly. This develops their sweet flavor.
Step 12
Drain the rehydrated dried radish rolls well. Removing excess water before adding them to the stir-fry ensures they maintain their chewy texture and don’t become mushy.
Step 13
Add the drained dried radish rolls to the pan with the grilled cherry tomatoes. Stir-fry together for about 1 minute. This step allows the flavors to meld beautifully.
Step 14
Add the sliced onion and leek to the pan. Stir-fry over medium-high heat for about 2 minutes until the vegetables are slightly softened and their sweetness begins to release.
Step 15
Create a space in the center of the pan. Add the seasoned pork belly to this space and stir-fry. (Be cautious about adding the sauce directly at this stage, as it can cause the pan to burn.)
Step 16
Once the pork belly is partially cooked, add the prepared sauce. Stir-fry over medium-high heat for about 1 minute, stirring constantly to prevent sticking. (Reserve about 1 tsp of the sauce for adjusting the seasoning later.)
Step 17
Turn the heat up to high. Add the marinated baby octopus and stir-fry vigorously for 3 minutes, tossing and turning them as if making a Chinese stir-fry. This high-heat, quick cooking method keeps the octopus delightfully crisp and tender.
Step 18
Taste the stir-fry as it cooks. Adjust the seasoning by adding more of the reserved sauce, gochugaru, or sugar according to your preference. Finding the perfect balance of flavors is key.
Step 19
Finally, gently toss the washed spring vegetables (Girengo leaves and garlic chives) with the prepared yuzu dressing. Be careful not to overmix, as this can make the greens wilt. Artfully arrange the spring vegetable salad on top of the finished baby octopus and pork belly stir-fry for a pop of color and freshness. Serve this delightful combination of chewy dried radish rolls, spicy stir-fry, and refreshing salad together for a truly memorable meal.
Step 20
Instead of making fried rice, why not mix it all up and enjoy it like a bibimbap? You can skip the separate fried rice step and simply mix some steamed rice with the remaining sauce in the pan for a satisfying and flavorful meal. (Haha)
