Sung Si-kyung's Jjukkumi Samgyeopsal

• 300g cleaned webfoot octopus
• 200g pork belly
• 1–2 large green onions
• 1/2 onion
• 10 perilla leaves
• 3 tbsp soy sauce
• 4 tbsp gochugaru
• 3 tbsp cooking wine
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1/2 tbsp fermented anchovy sauce
• a pinch of black pepper
• 1 tbsp sesame oil
• a pinch of whole sesame seeds
• a little cooking oil

Recipe 🍳

Cooking tips 💡

• Adding plenty of cooking wine to the seasoning sauce gives a subtle sweetness and glossy finish, so you don't need to use too much sugar.
• Blanching the webfoot octopus briefly before stir-frying prevents excess water from being released during cooking, which would otherwise dilute the sauce.
• Covering the pan and cooking over low heat midway through prevents burning and helps the seasoning penetrate deeply into the pork belly and vegetables.

Recommended for 🙋

• ⭐Those who want to stimulate their appetite with a spicy, sweet, and fiery pork belly and webfoot octopus stir-fry.
• ⭐Those looking for a single dish that works as both a main dinner side and a spicy soju snack.
• ⭐Those who want a stir-fry sauce that clings thickly and stickily to the ingredients instead of pooling separately.