A dynamic, high-flavor Korean surf-and-turf dish—affectionately known as Juk-sam (주삼)—combining tender, chewy webfoot octopus (jukkumi) and rich, savory pork belly (samgyeopsal). Marinated in a sweet and fiery gochujang sauce and stir-fried over high heat with crisp vegetables, it offers a harmonious contrast of textures similar to Osam-bulgogi.
⏱️ Prep: 20 mins | Cook: 15 mins | 🍳 Easy to Moderate | 🌶️ Spicy Surf & Turf | 🐙 High Protein
Ingredients (2-3 servings)
- Main Ingredients: 300g fresh webfoot octopus (jukkumi, cleaned), 250g pork belly (samgyeopsal, sliced into bite-sized pieces), 1/2 onion, 1 stalk green onion, 100g soybean sprouts (kongnamul), 10 fresh perilla leaves (kkaet-nip)
- Spicy Bulgogi Marinade: 2.5 tbsp gochujang (chili paste), 2 tbsp gochugaru (chili flakes), 2 tbsp soy sauce, 1.5 tbsp sugar, 1 tbsp rice syrup (mulyeot), 1.5 tbsp minced garlic, 1 tbsp ginger juice or minced ginger, 1 tbsp mirin (cooking wine), 1 tsp curry powder (secret flavor enhancer)
- Finishing Touches: 1 tbsp cooking oil, 1 tbsp sesame oil, 1 tbsp toasted sesame seeds
Allergy Information
- Contains: Mollusks (Webfoot Octopus), Pork, Soy (Gochujang, Soy sauce), Wheat (Gochujang, Soy sauce), Sesame
Equipment
- Frying Pan or Cast-Iron Skillet (or Tabletop Gas Burner), Spatula, Knife, Cutting Board, Mixing Bowl
Cooking Instructions
- Prepping Webfoot Octopus & Pork: Clean octopus by rubbing with coarse salt or flour, removing internal head organs, eyes, and beak, then rinse under cold water. Cut long tentacles into bite-sized pieces. Slice pork belly into 4–5 cm strips.
- Prepping Vegetables: Slice onions, green onions, and chili peppers into bite-sized pieces. Blanch soybean sprouts in boiling water for 1–2 minutes, then drain. Tear perilla leaves into broad strips.
- Mixing Marinade & Seasoning: In a mixing bowl, combine gochujang, gochugaru, soy sauce, sugar, rice syrup, minced garlic, ginger juice, mirin, and curry powder. Toss the cleaned octopus and sliced pork belly in the marinade for 10–15 minutes.
- High-Heat Stir-Frying: Heat 1 tbsp cooking oil in a wide skillet over high heat. Add the pork belly first and stir-fry for 2–3 minutes until fat renders out. Add the marinated octopus, sliced onions, and green onions. Stir-fry rapidly over high heat for another 3–4 minutes so the octopus stays plump and juicy.
- Adding Sprouts & Finishing: Turn heat down to medium, fold in the blanched soybean sprouts and perilla leaves, and toss for 1 minute until fragrant. Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving sizzling hot.
💡 Cooking & Pairing Tips
- Flash-Cook Over High Heat: Webfoot octopus releases water and turns tough if cooked slowly over low heat. Flash-fry rapidly over high heat alongside the pork belly to keep the tentacles tender and the glaze thick.
- Wrap in Perilla & Mayonnaise: A popular restaurant trick is wrapping a piece of spicy octopus and pork belly in a fresh perilla leaf with a tiny drop of mayonnaise to tame the fiery heat.
- Finish with Spicy Flying Fish Roe Fried Rice (Nalchi-al Bokkeumbap): Leave a small amount of sauce in the pan after eating, add white rice, flying fish roe, chopped kimchi, shredded seaweed, and sesame oil, and stir-fry over high heat for an incredible final course!
- Perfect Food & Beverage Pairing: Excellent when served with cool soybean sprout soup (kongnamul-guk), steamed egg (gyeran-jjim), pickled radish (ssam-mu), and chilled soju or rice wine (Makgeolli).
Storage Instructions
- Best enjoyed hot straight off the pan. Leftovers can be stored in an airtight container in the refrigerator for up to 1–2 days. Reheat in a hot pan over high heat with a tiny splash of oil.
Nutrition Facts (Estimated)
- Total Content : Approx. 750g (2-3 servings total)
- Calories : 880 kcal total (approx. 117 kcal per 100g / 293 kcal per 1 serving)
– Sodium : 1,250mg (63%)
– Total Carbohydrate : 38g (12%)
– Sugar : 18g (18%)
– Total Fat : 48g (89%)
– Trans Fat : 0g
– Saturated Fat : 15g (100%)
– Cholesterol : 210mg (70%)
– Protein : 68g (124%)
– Calcium : 140mg (14%)
Editor’s Review
1. A Sensual Fusion of Bouncy Baby Octopus, Savory Pork Belly, and Fiery Sweet-and-Spicy Glaze
The moment tender, springy baby octopus and rich, savory slices of pork belly—flash-sautéed together over high heat—merge within a vibrant, sweet-and-spicy gochujang glaze, an addictive wave of bold flavor immediately commands the senses. Combined with the crisp, refreshing crunch of vegetables and fragrant perilla leaves, every bite delivers a dynamically engaging and deeply satisfying culinary experience.
2. Differential Timing Control and High-Heat Searing Science
Jukkumisamgyeopsalbulgogi stands as a masterclass in pan-stir-frying, expertly managing the contrasting cooking requirements of delicate seafood that requires quick searing and pork belly that demands thorough thermal rendering. Coordinating high-heat application to lock in natural juices while allowing the sauce to caramelize cleanly into a velvety glaze represents fundamental culinary science that achieves peak textural harmony.
3. Heartwarming Vitality Shared Amidst Vibrant Urban Energy
Sizzling vigorously on a hot skillet under the bustling lights of a lively local eatery or pojangmacha, this fiery red dish acts as a tender sanctuary that washes away daily fatigue and refills the spirit with energetic warmth. Wrapping bouncy octopus and savory pork together in crisp greens offers an authentic ritual of restoration, granting grounded peace and renewed vitality at the end of a long day.