Octopus pork belly 6 lb

More value, generous portions. An upgraded set packed with better-quality ingredients.
A hard-to-find-in-the-U.S. signature: octopus pork belly bulgogi.
Springy octopus and juicy pork belly meet for umami that explodes with every bite.
The special gochujang sauce balances sweetness and heat, making the rice go down easy.
With deep, smoky flavor, it works not only as a main dish for a meal but also shines on a guest table.
A hearty rice-stealer for kids, the perfect drinking snack for adults.
Just thaw and it’s ready in no time, convenient even on busy days.
The nutty richness of quality pork belly and the chew of octopus on one plate. Satisfaction in every bite.

Cooking tips
- Defrost: Recommend 6–8 hours in the fridge. In a hurry, defrost in cold water for 30–40 minutes while sealed.
- Basic cooking: Lightly oil a preheated pan. Cook thawed pork belly over medium heat for 7–8 minutes, browning both sides. When the meat is almost done, add the thawed marinated octopus and stir-fry over medium for 4–5 minutes until the sauce bubbles and turns glossy.
- Add vegetables: A handful of onion, scallions, perilla leaves, enoki/oyster mushrooms, or cabbage enhances sweetness and texture.
- Flavor upgrade: Finish with a drop of sesame oil and a sprinkle of sesame seeds. A little black pepper boosts the nuttiness.
- Heat control: Don’t stir-fry over high heat for long so the octopus doesn’t get tough. Turn off the heat as soon as the sauce bubbles and coats the ingredients.
- Variations: Wrap in lettuce or perilla leaves; add udon or glass noodles for a one-bowl meal; mix leftover sauce with rice plus a little seaweed flakes and butter for fried rice; top with mozzarella to make cheese bulgogi.
- Seasoning adjustments: For spicier, add a spoon of red pepper flakes. For sweeter, add plenty of onion.
- Storage: Avoid refreezing after thawing. Store cooked food in an airtight container in the fridge and consume within 1 day.