Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
Serves 4
Ingredients:
-1lb thinly sliced pork belly
-1lb baby webfoot octopus, cleaned (squid can be used as a substitute)
-1/2 carrot
-1/2 large onion
-sprinkle of roasted sesame seeds
-1/2 head of cabbage
-1/2 cup of cheese to sprinkle on top
*Sauce:
-1 tbsp gochujang
-1 1/2 tbsp gochugaru
-1 tbsp minced ginger
-1 tsp minced garlic
-3 tbsp soy sauce
-1 tbsp plum extract, honey or sugar
-1/2 tbsp sesame oil
-1 scallion, chopped
Directions:
In a small bowl, mix all the ingredients for your sauce together, which will also work as a marinade.
Using a mixing bowl or a ziplock bag, add your pork belly, some of the veggies and half of the sauce and let it marinade.
Blanch your octopus in water for 1 minute, take them out and cut into bite size pieces then add them into the bowl with your veggies. Mix with the rest of the sauce and let both marinade.
In a medium sized frying pan, turn heat to medium-low heat. Once the pan is heated, add the pork mixture and stir fry till half way cooked.
Move the pork belly to the outer sides of the frying pan and all for empty space in the middle. Increase the heat to high and cook the octopus mixture, being careful of them becoming tough or chewy. Keep the mixtures separate until the octopus is cooked thoroughly, for about 2 minutes.
Mix everything together in the pan. Toss and stir fry for another 2-3 minutes until everything is well blended. Add as much cheese as desired and allow to melt. Finish with a sprinkle of roasted sesame seeds. Enjoy with a bowl of rice and banchans. Enjoy!