Spicy and Sweet Stir-fried Baby Octopus and Pork Belly (Jjusam Bokkeum)
Spicy and Sweet Stir-fried Baby Octopus and Pork Belly (Jjusam Bokkeum)
Baek Jong-won’s Recipe! Flavorful Stir-fried Baby Octopus and Pork Belly (Jjusam Bokkeum)
This is a spicy and sweet stir-fried baby octopus and pork belly (Jjusam Bokkeum), inspired by Chef Baek Jong-won’s recipe. Experience the fantastic harmony of chewy baby octopus and savory pork belly! Highly recommended as a ‘rice thief’ for dinner. Follow these steps, and you’ll create a delicious Jjusam Bokkeum without fail.
Main Ingredients- 2.5 cups prepared baby octopus (approx. 300-400g)
- 2 strips pork belly (approx. 200g)
- 1/2 onion
- 1/2 large green onion (scallion)
- 1 red chili pepper
- 1 green chili pepper
- 7 perilla leaves
Seasoning- 3 Tbsp red chili powder (gochugaru)
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp plum extract
- 1 Tbsp cooking wine (or soju)
- 1 Tbsp corn syrup (or oligodang)
- 1/3 tsp ginger powder
- A pinch of black pepper
- 1 Tbsp sesame oil
- A sprinkle of sesame seeds
- 3 Tbsp red chili powder (gochugaru)
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp plum extract
- 1 Tbsp cooking wine (or soju)
- 1 Tbsp corn syrup (or oligodang)
- 1/3 tsp ginger powder
- A pinch of black pepper
- 1 Tbsp sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Wash all ingredients thoroughly and prepare them according to the recipe. Slice the onion thinly, and diagonally cut the green onion and chili peppers. Finely shred the perilla leaves.
Step 2
Cut the pork belly into bite-sized pieces (about 3-4 cm).
Step 3
Blanch the prepared baby octopus in boiling water with 2 Tbsp of cooking wine (or soju) for just 30 seconds. This step helps remove any fishy odor and maintains a delightfully chewy texture.
Step 4
Immediately rinse the blanched baby octopus under cold water to stop the cooking process. This prevents them from overcooking and helps preserve their texture.
Step 5
Drain the baby octopus thoroughly after rinsing and cut them into bite-sized pieces (about 2-3 cm). (Important Tip: Blaching the octopus before stir-frying prevents excess water from releasing, resulting in a much cleaner and tastier Jjusam Bokkeum.)
Step 6
Marinate the blanched baby octopus. In a bowl, combine the octopus with 0.5 Tbsp minced garlic, 1 Tbsp cooking wine, a little ginger powder, a pinch of salt, and pepper. Gently mix and let it marinate for about 10 minutes.
Step 7
Slice all the vegetables (onion, green onion, red chili, green chili) into bite-sized pieces and set aside. Finely shred the perilla leaves for the final addition.
Step 8
In a separate bowl, mix all the seasoning ingredients (red chili powder, red chili paste, minced garlic, soy sauce, sugar, plum extract, cooking wine, corn syrup, ginger powder, black pepper) to create the sauce. (Set aside the sesame oil and sesame seeds for the final step.)
Step 9
Heat a pan and add the pork belly. Grill it until golden brown and crispy on both sides. Once cooked, cut the pork belly into smaller, manageable pieces with scissors.
Step 10
Add the marinated baby octopus and the sliced onion and green onion to the pan with the cooked pork belly. Stir-fry over high heat for about 20 seconds, just until the vegetables begin to soften slightly.
Step 11
Now, add the prepared sauce to the pan and quickly stir-fry to coat all the ingredients evenly. (Key Tip: Since the pork belly and octopus are already cooked, overcooking will release water and make the octopus tough. The key is to stir-fry briefly until the sauce is just combined and coats everything!)
Step 12
Finally, add the shredded perilla leaves and chili peppers. Gently toss until the perilla leaves are just wilted. You can even turn off the heat and let the residual heat cook them. Preserving some crispness is desirable.
Step 13
Turn off the heat, then stir in 1 Tbsp of sesame oil and a sprinkle of sesame seeds for added aroma and flavor. Your dish is now complete.
Step 14
Enjoy the perfect combination of chewy baby octopus, savory pork belly, and the spicy-sweet sauce! Baek Jong-won’s Jjusam Bokkeum recipe guarantees a delicious dinner. It’s perfect as a side dish for rice or as a special meal.
Step 15
Serve this Jjusam Bokkeum over warm rice for a delightful meal, or wrap it in fresh lettuce or roasted seaweed for an even more satisfying bite. It also pairs wonderfully with pickled radish wraps or perilla leaf pickles, according to your preference!
