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Spicy Squid and Pork belly Korean Stir-fry with a hint of sweetness. A dish that makes pork and squid go so well together!

Spicy Squid and Pork Korean Stir-fry

I love Korean food. It’s my second favorite Asian cuisine next to Filipino food (of course!). So on our anniversary, when hubby asked me where we should eat to celebrate, the answer was easy-Hansik!

Hansik is a small Korean restaurant near our place owned by a Korean family. It’s our go-to place whenever I crave for a real mean Korean food.




Our usual orders are barbeque set, kimchi soup, and pancake. But on that day, we decided to try something different. We look through the sizzling section and saw Sizzling Pork and Squid. The description tasted delicious so ordered it for my husband. I had Soybean Paste stew on the other hand.

To cut the long story short (finally), we liked it very much. Well, I did! I kept on eating off my husband’s plate. Never thought that pork and squid can go so well together in a single dish. Whoever created this recipe was a genius!

“AM GONNA MAKE THIS AT HOME” were my final words before the dinner ended. And so here is my take on the dish.

A few tips!

  • Clean the squid thoroughly—ink sac and tail tube and cartilage removed, beak removed from tentacles. Follow the link to view step by step procedures on how to clean and prepare squid.
  • Use a timer to make sure that squid is cook for no more than 2 minutes. Overcooked squid can have a rubbery texture.
  • Taste the sauce or paste after mixing. Add more sugar if you find it too spicy. Sugar helps balance out the saltiness and spiciness of the sauce.

 Spicy-Squid-and-Pork-Korean over rice

WATCH THE VIDEO ON HOW TO MAKE SPICY SQUID AND PORK KOREAN STIR-FRY



Spicy Squid and Pork Korean Stir-fry

Spicy Squid and Pork Korean Stir-fry with a hint of sweetness. A dish that makes pork and squid go so well together!
Prep Time15 mins
Cook Time20 mins
Cuisine: Korean
Keyword: korean stir fry, squid stir fry
Servings: 3 servings
Author: Mella

Ingredients

  • cooking oil
  • 250 grams pork belly thinly sliced, cut into 2 inches strips.
  • 3 medium size squid thoroughly cleaned and cut into rings
  • 1 onion sliced
  • 1 medium carrot thinly sliced
  • 2 green onion sliced
  • 2 teaspoons white sugar (optional)

For the spicy Korean paste:

  • 3 tablespoon hot pepper paste or Gochujang
  • 1 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • 1 tablespoon rice wine I used Shaoxing wine
  • 3 teaspoons white sugar
  • 2 cloves garlic finely minced
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame seeds

Instructions

  • In a small bowl, mix all the ingredients of the spicy paste. Stir until sugar is completely dissolved. Set aside.
  • Heat oil in a pan over medium-high heat. Fry the pork belly pieces until brown and slightly crispy. Do this in batches to maintain the heat of the pan. Transfer cooked pork into a bowl. Set aside.
  • Set heat to high, add squid rings to the pan once oil starts to smoke. Stir-fry for 1 to 2 minutes only. Remove from the pan immediately and transfer to a plate. Set aside.
  • In the same pan, stir-fry the carrots, garlic, onion and half of the onion leaves. Transfer to a plate once the carrots are cooked.
  • Add two teaspoons sugar and fried pork in the pan. Stir until pork is coated with the sugar. Add back the squid rings then pour the spicy sauce. Stir until well combined, about 1 minute. Add back the vegetables then stir for another minute. Turn off heat and serve immediately.

Notes

  • Clean the squid thoroughly—ink sac and tail tube and cartilage removed, beak removed from tentacles. Follow the link to view step by step procedures on how to clean and prepare squid.
  • Use a timer to make sure that squid is cook for no more than 2 minutes. Overcooked squid can have a rubbery texture.
  • Taste the sauce or paste after mixing. Add more sugar if you find it too spicy. Sugar helps balance out the saltiness and spiciness of the sauce.
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