I like spicy food, so I decided to eat spicy food this time.
If you go to a jjukumi samgyeopsal restaurant, you can choose the spicy taste. I added 3 cheongyang peppers and 1 red pepper because I wanted to feel the spicier taste from the normal. And chop as many onions and carrots as you want.

I got chili powder from my parents' house, but my grandmother gave me regular chili powder and spicy chili powder because I like spicy food.
So I use spicy red pepper powder for food that I really want to eat. I used it this time.
I added 3 spoons of red pepper paste and 3 spoons of red pepper powder.
(I added 1 spoon of regular red pepper powder and 2 spoons of spicy red pepper powder.)

Add 1 spoon of soy sauce, 1 spoon of minced garlic, 1.5 spoon of sugar, 1 spoon of oligosaccharide, 1 spoon of soju, and 1 spoon of sesame oil.
I added soju because I didn't have cooking wine.
And mix the seasonings well together.

Let's wait for the seasoning,
Parboil the webfoot octopus.
Bring to a boil half a spoonful of coarse salt in water.
When the water boils, add the prepared webfoot octopus. (I only used 3 webfoot octopus.) Don't parboil it for too long, toss around and take it out when the legs are rolled up. Then place the webfoot octopus in a strainer and drain it.

Put the dried webfoot octopus in the sauce that you made beforehand and put it in the sauce and coat it with the sauce.

I'm going to make green onion oil and jjukumi pork belly.
Stir-fry cooking oil and green onions gently from the beginning, not a heated pan. I used the green onions that I cut in advance and stored in the freezer. Stir-fry gently over medium heat and add green onion oil until the scent of green onion comes up.

Once you've made the green onion oil, add all the ingredients.
I put the seasoned webfoot octopus in the middle and put the sliced pork belly on the side. I defrosted it in the freezer and it was mushy. I wanted to plate it pretty like a jjukumi pork belly restaurant, but it's too bad.. Then put all the vegetables on top of the seasoned webfoot octopus, cover it with a lid, and cook it.
When the pork belly is cooked, stir-fry it with the sauce. Then the Jongwon Baek webfoot octopus pork belly is done.

Jjukumi pork belly is done. I wanted to eat it spicy, so I added a strong seasoning, but doesn't it look spicy!

It would have been better if there were pickled radish or perilla leaves, but I wrapped it in seaweed and ate it with rice. My favorite jjukumi pork belly restaurant gives me a special sauce similar to mayonnaise, and I made a sauce to imitate it. When I made it with mayonnaise and honey, it tasted pretty similar. It didn't taste spicy at the restaurant, but it was delicious.
It's Jongwon Baek webfoot octopus pork belly that I really enjoyed as a side dish with chewy webfoot octopus and sliced pork belly.