Kim Jin-soon's Squid and Thinly Sliced Pork Belly Rice Bowl

A rice bowl made by quickly stir-frying squid in the savory oil from thinly sliced pork belly, topped with a special sauce and chopped perilla leaves.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Frozen thinly sliced pork belly should be browned thoroughly at first to lock in juices and eliminate off-flavors.
  • Squid becomes tough if stir-fried too long, so after adding the sauce, stir-fry over high heat for no more than 3 minutes.
  • The chopped perilla leaves added at the end complete the umami of the stir-fried squid with their distinctive aroma.

Recommended for

  • Those who want a harmonious spicy-sweet rice bowl with squid and pork.
  • Those who want a hearty and filling one-bowl meal.
  • Those who want to make an impressive meal with easy and quick ingredient preparation.

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