Main ingredients
pork necksquidonionlarge green oniongochujangoligosaccharide syrupJin-ganjangcooking oilcheongjumirinMiwonbeef dashidablack pepperminced garlicfine gochugarusugarcoarse gochugarusesame oil
Aha Bujang's Fire-Flavored Squid and Spicy Stir-Fried Pork
A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.
Ingredients needed 4 servings
Recipe
Cooking tips
- Use thinly sliced pork neck, about 2.5mm thick, so it stays tender, doesn't clash with the squid, and absorbs the sauce deeply in a short time.
- Adding coarse gochugaru midway through cooking absorbs the natural moisture released from the meat and seafood, preventing the sauce from becoming watery and helping it cling tightly to the ingredients.
- If you stir-fry the vegetables together with the main ingredients from the start, water will pool and the texture will be ruined, so stick to the method of separately stir-frying them over high heat first and combining them later.
Recommended for
- Those who want to recreate a proper spicy stir-fried pork full of wok hei, just like in a professional restaurant, at home.
- Those who want to set a hearty drinking table with osam-bulgogi, evenly coated in a spicy-sweet, thick sauce.
- Those who want to solve the problem of stir-fried dishes always becoming watery, bland, and disjointed.
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