Spicy squid and pork belly bulgogi
Cook the thin pork belly and squid separately, then briefly stir-fry them together with spicy gochujang sauce.
- Cuisine
- Korean
- Prep
- 18 min
- Cook
- 16 min
Scale the recipe
Ingredients
- squid raw squid with innards, quill, eyes and beak removed, patted dry
- 250 g
- pork belly raw boneless pork belly, sliced 3–4 mm thick
- 250 g
- Onion
- 100 g
- Large green onion (daepa)
- 35 g
Seasonings
- Korean chili paste (gochujang)
- 1 T + 1/2 T
- Korean chili flakes (gochugaru)
- 1 T + 1/2 T
- Brewed soy sauce
- 1 T
- Sugar
- 2/3 T
- Minced garlic
- 1 T
- Neutral cooking oil
- 1/3 T
- Sesame oil
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the squid
Pat 250 g dry. Open the body, make shallow diagonal cuts and slice it into strips 2–3 cm wide. Cut the tentacles into bite-sized pieces.
-
Cut the pork belly
Cut 250 g into 4 cm lengths on a board for raw meat. Set aside clean plates for the cooked ingredients.
-
Slice onion and green onion
Cut 100 g into 1 cm wide strips and slice 35 g diagonally into 3 cm lengths.
-
Make the spicy sauce
In a bowl, mix gochujang 1 T + 1/2 T, gochugaru 1 T + 1/2 T, brewed soy sauce 1 T, sugar 2/3 T and minced garlic 1 T.
-
Cook the pork first
Heat a wide pan over medium-high heat and lay the pork out without overlapping. Cook both sides until the thickest part stays at 75°C for at least 1 minute. Transfer to a clean plate.
-
Cook the squid separately
Pour off some rendered fat and add oil 1/3 T. Spread out the squid and stir-fry. Once it is opaque throughout, cook until the thickest center stays at 85°C for at least 1 minute, then transfer to a clean plate.
-
Sauté the onion
Add the onion to the same pan and stir quickly over high heat until the edges are translucent.
-
Heat the sauce in the pan
Reduce to medium and push the onion to the edges. Add the sauce in the center and stir so it does not stick. Once small bubbles appear, mix with the onion.
-
Briefly stir-fry everything together
Return the cooked pork and squid to the pan and add the green onion. Turn off the heat once everything is hot again and evenly coated.
-
Finish with sesame oil
Drizzle with sesame oil 1/3 T, toss briefly and transfer to a plate. Refrigerate leftovers at 4°C or below within 2 hours.
