Webfoot octopus pork belly 6 lb

This is stir-fried jjukkumi (baby octopus) and thick pork belly bulgogi cooked in a spicy-sweet special gochujang sauce with springy, cleaned octopus. With each bite, the savory juices of the pork belly spread, and the octopus is pleasantly chewy. The smoky, clinging sauce makes the rice go down easily. Perfect both as a kid-friendly side and as a dad’s drinking snack. Crisp vegetables are included so you can enjoy a hearty, restaurant-quality meal at home.

Cooking tips
- Thawing: For best texture, thaw in the fridge for 6–8 hours. In a pinch, submerge the sealed bag in cold running water for 20–30 minutes.
- Preheating: Preheat a wide pan over medium heat for 1–2 minutes. You won’t need extra oil; enough fat renders from the pork belly.
- Searing pork belly: Spread thawed pork belly in the pan and cook over medium heat for 4–5 minutes, until the edges brown and the fat renders. Pour off excess fat, leaving about 1 tablespoon for a cleaner finish.
- Stir-frying octopus: Add the marinated octopus and stir-fry briskly for 1–2 minutes, letting it pick up a smoky aroma as it starts to curl. If there’s lots of moisture, stir-fry to drive it off, letting it evaporate a spoonful at a time.
- Adding vegetables: Add the included vegetables and stir-fry 3–4 more minutes to keep them crisp. For the last 30 seconds, turn up to high heat to let it lightly catch for extra flavor.
- Finishing: Adjust heat with pepper or red chili flakes to taste. Off the heat, add half a tablespoon of sesame oil and a sprinkle of sesame seeds. Shredded perilla leaves or Cheongyang chili will boost the aroma.
- Serving: Best with freshly cooked white rice, bibim noodles, or in lettuce/perilla wraps. A slice of cheese melted on top makes it kid-friendly.
- Variation: Toss leftover sauce with rice, scallions, and seaweed flakes to make a quick fried rice—one more bowl, done!