Aha Bujang's Fire-Flavored Squid and Spicy Stir-Fried Pork

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.