Delicious pork-belly and squid strips stir-fried in a spicy and tangy gochujang sauce!
Servings: 2 people
- Samgyeopsal Pork Belly - 250 grams
- Squid - 1 whole
- Onion - 1 whole
- Perilla Leaves - 5
- Spring Onion - small stalk forearm's length
- Gochugaru - 3 Tablespoons
- Soy Sauce - 1.5 Tablespoons
- Gochujang - 2 Tablespoons
- Sugar - 2 Tablespoons
- Honey - 0.5 Tablespoon
- Minced garlic - 1.5 Tablespoons
- Black pepper - few shakes
- Sesame oil - 1 Tablespoon for garnish
Cut Samgyeopsal and Squid into bite sized pieces.
Julienne onion into thin slices. Cut spring onion into thin slices. Roll up perilla leaves and cut into thin strips.
Make spicy seasoning by mixing: Gochugaru (3T), Soy Sauce (1.5T), Gochujang (2T), Sugar (2T), Honey (0.5T), Minced Garlic (1.5T), Black Pepper (few shakes). [Note: Don't add in the sesame oil just yet]
Place a large frying pan on medium-high heat. Place oil in. Once hot, place spring onions pieces in. Once they start to sizzle in the oil, add-in the pork belly. Cook the pork-belly until they get a nice brown crisp on one-side. Flip it around and let it cook thru to the other side as well.
Now, raise the heat to a high. Add in your onion slices. Then add-in the squid pieces. And spread the spicy seasoning over the top. Use a wooden spatula to stir-fry it all together. Make sure all of the pieces are evenly coated in the sauce. Stir-around until the squid is fully cooked through (roughly 1-2 minutes).
Turn off the heat. Place sesame oil (1T) in. Garnish with chopped perilla leaves and sesame seeds (few shakes).
- See video below for more details