Spicy Stir-Fried Pork with Squid: A Flavorful Korean Classic
Mastering the Flavorful Sauce for Jeyuk Bokkeum with Pork Belly and Squid
Craving a dish that’s perfect for any occasion? This Jeyuk Bokkeum (spicy stir-fried pork) gets a delicious upgrade with the addition of chewy squid! The sweet and spicy sauce, combined with a variety of textures, makes this a truly irresistible rice-lover’s dream. Enjoy this universally loved main dish, made with care!
Main Ingredients- 500g Pork Belly (thinly sliced, ‘Dae-pae Samgyeopsal’)
- 2 Squids
- 1 Onion (cut into large pieces)
- 1 Green Onion (cut into large pieces)
- 1/3 Zucchini (cut into large pieces)
- 40g Carrot (cut into large pieces)
Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or Cooking Wine)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Plum Extract (Maesil Extract)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or Cooking Wine)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Plum Extract (Maesil Extract)
Cooking Instructions
Step 1
First, let’s prepare the star of the show: the sauce! In a bowl, combine 3 tablespoons of gochugaru, 5 tablespoons of soy sauce, 1 tablespoon of minced garlic, 2 tablespoons of mirin, 1 tablespoon of gochujang, and 1 tablespoon of plum extract. Mix thoroughly until well combined and there are no lumps. This sauce can be stored in the refrigerator for later use.
Step 2
Next, prepare the vegetables that will add vibrant color and texture. Cut 1 onion, 40g of carrot, and 1/3 zucchini into large, bite-sized pieces (about 1 to 1.5 cm thick). Slice 1 green onion diagonally. Cutting the vegetables into larger pieces helps them maintain their texture and absorb the sauce beautifully during cooking.
Step 3
Properly preparing the squid is key to its tender chewiness! Clean 2 squids, remove their insides, and make diamond-shaped scores on the inner side of the body with a knife. Scoring the squid allows the sauce to penetrate deeply, enhancing the flavor significantly. While this step is optional, it greatly improves the taste!
Step 4
Cut the scored squid bodies into large, manageable pieces. Remember that squid shrinks as it cooks, so cutting them generously at the start is recommended. Also, cut the tentacles into suitable sizes.
Step 5
Now, let’s start stir-frying! Heat a pan over medium-high heat and add 500g of thinly sliced pork belly. Stir-fry until the pork is about halfway cooked. Then, add 1 tablespoon of sugar and continue to stir-fry. This helps to enhance the rich flavor of the pork belly. You can also use oligodang instead of sugar here.
Step 6
Once the pork belly is nicely cooked, add the prepared sauce and all the chopped vegetables to the pan. Stir-fry over high heat to keep the vegetables crisp and fresh.
Step 7
When the vegetables have slightly softened and begun to cook, add the prepared squid. Continue to stir-fry over high heat. Be careful not to overcook the squid, as it can become tough. Once the squid changes color and is cooked through, move to the next step.
Step 8
With the squid fully cooked, add the sliced green onions and stir-fry briefly to combine. Turn off the heat and drizzle about a swirl of oligodang (corn syrup). This adds a beautiful glossy finish and a touch of sweetness, enhancing the overall savory flavor. Honey can also be used as a substitute.
Step 9
For the final flourish, sprinkle 1 tablespoon of toasted sesame seeds and grate a generous amount of black pepper over the dish. The aromatic kick of the black pepper truly elevates the Jeyuk Bokkeum.
Step 10
Voila! Your delicious Jeyuk Bokkeum, packed with chewy squid and a perfect spicy-sweet flavor, is ready to be enjoyed. Serve generously over a bowl of hot rice for a meal that the whole family will love!
