Step 1

First, prepare all your ingredients. Make sure the baby octopus is fresh. If using large ones, about 6 will suffice; for smaller ones, aim for around 400g.

Step 2

Prepare the vegetables. Slice the onion thickly, and cut the green onion and red chili pepper diagonally. Cut the perilla leaves into 1-2 cm segments.

Step 3

Rinse the bean sprouts under cold running water.

Step 4

In a pot, bring an adequate amount of water to a rolling boil. Once boiling, add the bean sprouts and blanch for about 2 minutes. This helps remove any raw smell and keeps them crisp. Drain the blanched bean sprouts in a colander without rinsing them under cold water.

Step 5

In a mixing bowl, combine all the ‘Golden Sauce Ingredients’: Gochugaru (4 Tbsp), Gochujang (3 Tbsp), Soy Sauce (2 Tbsp), Mirin (2 Tbsp), Sugar (1.5 Tbsp), Minced Garlic (1 Tbsp), Oligosaccharide (1 Tbsp), Sesame Oil (1 Tbsp), Black Pepper (a pinch), and Sesame Seeds (1/2 Tbsp). Mix well to create the sauce. Once the sauce is ready, divide it equally into two separate bowls. One will be for marinating the pork belly, and the other for the baby octopus.

Step 6

Cut the pork belly into bite-sized pieces, about 3-4 cm long.

Step 7

Place the cut pork belly into one of the bowls of sauce. Mix thoroughly to coat the pork belly evenly. Marinating the pork belly this way will make it more tender and flavorful.

Step 8

In another pot, add enough water to cover the octopus. Add 1 Tbsp of cooking wine (Cheongju or Mirin) and a pinch of salt, then bring it to a boil. Once the water is boiling, add the prepared baby octopus and blanch for about 1 minute. Be careful not to overcook, as this can make them tough. A short blanching time ensures a wonderfully chewy texture.

Step 9

Drain the blanched baby octopus (do not rinse). Once cooled slightly, cut them into manageable, bite-sized pieces. It’s good to separate the heads from the tentacles and cut the bodies into 2-3 segments.

Step 10

Add the cut baby octopus to the second bowl of sauce and mix well to coat. Marinating the octopus separately ensures each ingredient absorbs the flavor perfectly. For the best taste, let both the pork belly and octopus marinate in the refrigerator for at least 1 hour. If you’re short on time, you can skip this marinating step, but a longer marination will yield a richer flavor.

Step 11

Now, let’s stir-fry! Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the marinated pork belly and sliced onion. Stir-fry until the pork belly is almost cooked through. The onion will soften and release its sweetness, mingling with the rendered pork fat.

Step 12

If you are not using cheese, add the marinated baby octopus, blanched bean sprouts, green onion, and red chili pepper to the pan. Stir-fry over high heat for a short time until everything is cooked. Turn off the heat, then sprinkle with the prepared perilla leaves, a pinch of sesame seeds, and a drizzle of sesame oil for a fragrant finish.

Step 13

If you’re adding cheese, sprinkle a generous amount of mozzarella cheese over the top of the stir-fry in the pan. Cover with a lid or continue to heat gently until the cheese is melted and gooey. (Tip: Melting the cheese directly on top is recommended over melting it separately on the pan’s bottom to prevent the sauce from burning and ensure a cleaner finish.) Finally, add the perilla leaves, a pinch of sesame seeds, and a drizzle of sesame oil. Your delicious Spicy & Chewy Stir-fried Baby Octopus and Pork Belly is ready! Doesn’t it look incredibly appetizing?

Step 14