Grilled Baby Octopus and Pork Belly recipe - ingredients, nutrition and when to eat it
A grilled dish combining the chewy texture of baby octopus with the rich, savory fat of pork belly in a spicy sauce.
A grilled dish combining the chewy texture of baby octopus with the rich, savory fat of pork belly in a spicy sauce. It’s especially satisfying with rice on a spring evening.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 447g serving): 746.4 kcal · protein 39.7g · carbohydrate 36g · fat 47.4g · sodium 1212mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Baby octopus can become tough if cooked too long, so stir-fry it briefly over high heat after adding the sauce.
Tips: If the pork belly releases a lot of fat, remove some so the sauce doesn’t feel too heavy.
Tips: If the baby octopus releases a lot of water, use a wide pan and keep the heat at medium-high to reduce the sauce.
Tips: Serve with perilla leaves or lettuce for a milder way to enjoy the spice.
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Ingredients (1 serving)
- Baby octopus — 150 g
- Pork belly — 120 g
- Onion — 0.5 pc
- Cabbage — 50 g
- Green onion — 15 g
- Garlic — 3 pc
- Gochujang — 1.3 Tbsp
- Red pepper flakes — 1 tsp
- Soy sauce — 0.5 Tbsp
- Mirin — 0.7 Tbsp
- Sugar — 0.3 Tbsp
- Sesame oil — 0.5 tsp
- Cooking oil — 1 tsp