Chewy Squid and Spicy-Sweet Pork Stir-fry (Ojing-eo Jeyuk-bokkeum)
The Ultimate Rice Thief! Golden Recipe for Squid and Pork Stir-fry
Introducing a special main dish perfect for the whole family: Squid and Pork Stir-fry. The fantastic harmony of spicy-sweet sauce, chewy squid, and tender pork will make you finish a bowl of rice in no time. Experience the addictive charm that captivates not only adults but also children’s taste buds!
Main Ingredients
- Pork shoulder (for stir-fry) 1100g
- 2 Fresh squids
- 70g Carrot
- 1.5 Stalks of green onion
- 1 Onion
- 15 Perilla leaves
- Cooking oil, generous amount
Spicy-Sweet Sauce
- 5 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Soy sauce
- 4 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Plum extract
- 2 Tbsp Minced garlic
- 4 Tbsp Cooking wine (mirin or sake)
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Toasted sesame seeds
- Pinch of black pepper
- 2 Tbsp Sesame oil
- 5 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Soy sauce
- 4 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Plum extract
- 2 Tbsp Minced garlic
- 4 Tbsp Cooking wine (mirin or sake)
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Toasted sesame seeds
- Pinch of black pepper
- 2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, wash the squid thoroughly under running water. Carefully remove the beak with a knife. Then, make cross-hatch scores on the inside of the squid body. This will make it tender and visually appealing when cooked.
Step 2
Now, let’s make the amazing sauce for our Squid and Pork Stir-fry. In a bowl, combine 5 Tbsp gochugaru, 9 Tbsp soy sauce, 4 Tbsp sugar, 2 Tbsp gochujang, 2 Tbsp plum extract, 2 Tbsp minced garlic, and 4 Tbsp cooking wine. Mix well until the sugar dissolves. Making the sauce in advance allows the flavors to meld beautifully.
Step 3
Since we have a generous amount of pork, let’s prepare plenty of vegetables too for an even tastier dish! Prepare 1.5 stalks of green onion and cut them into large pieces. Cutting them large like this helps maintain their texture when stir-fried.
Step 4
Slice 1 onion and 70g of carrot thinly into strips. Prepare 15 fresh perilla leaves by tearing them into bite-sized pieces; tearing them by hand helps release more of their aroma.
Step 5
Heat a large, deep pan and add a generous amount of cooking oil. Add the pork shoulder and stir-fry over high heat. Cook until the surface of the meat turns white and begins to cook. Stir-frying over high heat locks in the juices, resulting in a more tender texture.
Step 6
Once the pork is partially cooked, add the carrots first, as they are a firmer vegetable, and stir-fry them together. After stir-frying the carrots briefly, add all the prepared sauce and stir-fry everything together until well combined. Be mindful of the heat to prevent the sauce from burning.
Step 7
When the pork is about 80% cooked and has absorbed the sauce, add the prepared squid and stir-fry. It’s crucial not to overcook the squid, as it can become tough. Cook just until it’s lightly opaque.
Step 8
Now it’s time to add the sweet onion and stir-fry it with the other ingredients. When the onion starts to turn translucent, it means it’s almost cooked, so stir-fry for just a little longer.
Step 9
When the pork is fully cooked, drizzle 2 Tbsp of oligodang around the edges of the pan to give it a glossy finish. Oligodang can lose its sweetness if exposed to high heat for too long, so it’s best to add it in the final stages of cooking.
Step 10
Finally, add the large-cut green onions and fragrant perilla leaves. Gently toss to combine and stir-fry for just a short time. It’s important to keep the vegetables crisp.
Step 11
Just before turning off the heat, sprinkle 1 Tbsp of toasted sesame seeds, a pinch of black pepper, and drizzle 2 Tbsp of sesame oil to finish. This completes your delicious Squid and Pork Stir-fry! Remember not to overcook after adding all the ingredients. Enjoy it with a warm bowl of rice!
