Spicy and Sweet Stir-fried Baby Octopus with Pork Belly (Jjusam Bulgogi)
The Ultimate Jjusam Bulgogi Recipe: Delicious Stir-fried Baby Octopus and Pork Belly, Plus a Guide to Preparing Baby Octopus
Experience the perfect harmony of chewy baby octopus and savory pork belly! Stir-fried in a sweet and spicy sauce, this dish is a true rice companion. Jjusam Bulgogi is also a great choice for health, as the abundant taurine in baby octopus helps lower cholesterol levels in pork. The first step to making delicious Jjusam Bulgogi is properly preparing the fresh baby octopus! We’ll guide you through the meticulous process of cleaning baby octopus and share our fantastic stir-fry recipe with pork belly. While simply blanching it and dipping it in spicy-sweet red chili paste (gochujang) sauce is tasty, today we’ll elevate it by stir-frying it with pork belly to create a magnificent Jjusam Bulgogi!
Main Ingredients- 500g Fresh Baby Octopus
- 200g Pork Belly
- 10 Perilla Leaves
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 1 Green Onion
- Small piece of Carrot
Baby Octopus Cleaning Ingredients- 2 Tbsp All-purpose Flour (for cleaning)
- Pinch of Ginger Powder (to remove fishy smell)
Flavorful Sauce- 2 Tbsp Soy Sauce (for umami)
- 1 Tbsp Oyster Sauce (for deep flavor)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice)
- 1 Tbsp Gochujang (Korean chili paste, for heat and thickness)
- 2 Tbsp Corn Syrup or Oligosaccharide (for glaze and sweetness)
- 2 Tbsp Cooking Wine or Mirin (to remove odor and enhance flavor)
- 1 Tbsp Sugar (for sweetness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil (for nutty aroma)
- Pinch of Black Pepper
- 2 Tbsp All-purpose Flour (for cleaning)
- Pinch of Ginger Powder (to remove fishy smell)
Flavorful Sauce- 2 Tbsp Soy Sauce (for umami)
- 1 Tbsp Oyster Sauce (for deep flavor)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice)
- 1 Tbsp Gochujang (Korean chili paste, for heat and thickness)
- 2 Tbsp Corn Syrup or Oligosaccharide (for glaze and sweetness)
- 2 Tbsp Cooking Wine or Mirin (to remove odor and enhance flavor)
- 1 Tbsp Sugar (for sweetness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil (for nutty aroma)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start with the crucial step of thoroughly cleaning the baby octopus. Place the baby octopus in a bowl and add about 2 tablespoons of all-purpose flour. Gently rub the octopus, paying special attention to the suckers. This method effectively removes the slimy mucus and any impurities.
Step 2
Rinse the baby octopus thoroughly under cold running water several times to wash away all the flour. This will ensure the octopus is clean and has a firmer texture.
Step 3
Now, let’s prepare the head. Grab a pair of kitchen scissors and locate the joint where the head connects to the tentacles. Cut through this joint cleanly.
Step 4
Turn the head inside out. You’ll see the ink sac and internal organs. While very fresh octopus can be eaten with these parts, it’s generally best to remove them. Carefully cut these parts away with your scissors.
Step 5
The beak of the octopus is located at the center of the tentacles. Gently press the opposite side of the beak with your finger, and it should pop out!
Step 6
Cut off the protruding beak with your scissors. It’s also a good idea to remove the eyes, as they can sometimes be unsightly.
Step 7
After removing the internal organs, beak, and eyes, give the baby octopus a final quick rinse under running water. If the octopus is particularly large, cut it into bite-sized pieces (about 1.5-2 inches or 3-4 cm) for easier cooking and eating.
Step 8
Keep in mind that baby octopus shrinks considerably when cooked. So, avoid cutting them too small initially, or they might become minuscule after cooking!
Step 9
To remove any lingering fishy smell, bring a pot of water to a rolling boil. Add a pinch of ginger powder to the boiling water, then carefully add the cleaned baby octopus. Blanch for just 30 seconds to 1 minute. Overcooking will make them tough.
Step 10
The exact blanching time might vary slightly depending on the quantity and size of your octopus. After blanching, drain the octopus in a colander. Do not rinse with cold water immediately, as this can cool them down too much.
Step 11
Now, let’s prepare the vegetables. Slice the green onion diagonally. Finely chop the Korean green chilies and red chili. Stack and slice the perilla leaves into thin strips. Julienne the onion and carrot.
Step 12
In a small bowl, combine all the sauce ingredients and mix well to create the flavorful sauce. If you prefer it spicier, feel free to add more gochugaru. Making the sauce ahead of time will speed up the cooking process.
Step 13
Place the pork belly in a large pan or wok and cook over medium heat until it starts to render its fat. The rendered fat is key to the dish’s flavor.
Step 14
Once the pork belly has released a good amount of fat, add about 2 tablespoons of the prepared sauce to the pan. Stir-fry the pork with the sauce and rendered fat. This process creates a delicious chili oil base.
Step 15
When the sauce has coated the pork and created a flavorful base, add all the prepared vegetables (onion, carrot, green onion, chilies) except for the perilla leaves. Add another 2 tablespoons of the sauce and stir-fry everything together.
Step 16
It’s best to add the sauce gradually rather than all at once. Add a little more sauce as needed while stir-frying to achieve the perfect seasoning. Continue to cook until the onions become translucent.
Step 17
Once the vegetables are partially cooked, add the blanched baby octopus and the remaining sauce to the pan. Increase the heat to high.
Step 18
Finally, toss in the sliced perilla leaves and stir-fry vigorously over high heat for about 1 minute or less! Stir-frying quickly at high heat is crucial to keep the baby octopus tender and the vegetables crisp, resulting in the most delicious Jjusam Bulgogi.
