I’ve been ordering Korean Spicy Baby Octopus with Pork Belly at Frog House many times and I absolutely love it. While I can’t recreate the dish with the proper wok hei at home, I think I did pretty good! I made a batch and ate it with Chan. He liked it too! It’s a bit of a hassle recipe so I think I rather go eat it at Frog House lol.
Holy Grail Sauce
Sliced Zucchini and Carrots
Sliced Onions
Baby octopus massaged with flour – this helps to take away the smell
I found this in the frozen seafood section of Hmart – another name for it is webfoot octopus.
Look at how cute it is after parboiling. Almost too cute to eat, not really though, I’ll eat it.
Frying up the pork belly, adding sugar was an interesting step but a good one! Caramelized pork!
Frying up the pork with the onions
Frying up the octopus and onions with the zucchini and carrots – adding the octpus, sauce and green onions…
Voila! Done! Serve it with somen noodles or white rice!
Korean Spicy Baby Octopus with Pork Belly
Ingredients
- 300 g Pork Belly, thin – 2 inch slices
- 300 g Webfoot Octopus
- 100 g Green Onions (sliced angled – 1 inch sticks)
- 120 g Onion (half onion), sliced thin
- 50 g Carrot, sliced thin
- 2 medium zucchinis, sliced thin
- 20 g chili pepper (optional)
- 1 T sugar
- ⅔ C water
- Sesame Oil to taste (1 T, more or less to your taste)
- 2-3 T Flour (to clean octopus)
Sauce Ingredients
- 3 T Red Pepper Powder (Gochugaru)
- 2 T Red Pepper Paste (Gochujjang)
- 4 T Soy Sauce
- ½ T Oyster Sauce
- 1 ½ T Corn Syrup
- 1 ½ T Sugar
- 25 g Garlic (5-6 cloves)
Directions
- Place 2-3 T of flour on the octopus and massage for 1-2 minutes, rinse octopus thoroughly in water and drain.
- Combine sauce ingredients and set aside.
- Parboil octopus in boiling water for 30 seconds. Drain and cut octopus into more bite size pieces (in half works fine), set aside.
- Cook pork belly in large skillet for 1-2 minutes, add 1 T sugar and continue browning pork belly over medium high heat.
- Add onions and cook while stirring for about 1-2 minutes until the onions are nice and browned.
- Add ⅔ of the sauce and continue to stirfry for about a minute. Add ⅔ C of water and continue to stir fry for another minute.
- Add sliced carrots and zucchini (chili pepper too if you are using it), stirfry for 3-4 minutes until vegetables get a bit tender.
- Add octopus, green onions and remaining ⅓ of the sauce and continue to stirfry for 3-4 minutes. Sprinkle on sesame oil right when the dish is complete and mix it in.
- Serve with bowls of hot rice or over cooked and drained somen noodles!
Recipe Inspired by: hoon & elen’s today cuisine
I think I have to try this recipe. I love spicy squid/octopus on somen!
Oh yeah? Give it a try! I’m sure it would be easier to make with squid versus octopus!
Whoa. Complicated and labor intensive! If I do this, I’ll just do the caramelized pork with onions. That picture had me salivating!
Yes I never thought of sugar and pork belly! Make that!
ooh tedious but looks so good!
I do tend to find tedious recipes yeah? lol