← Nouns Cooking · Korean

Ingredients

• 300 g squid, cleaned
• 300 g thinly sliced pork belly, cut into bite-size pieces
• 1 Onion, sliced
• ½ Carrot, thinly sliced
• 100 g Cabbage, cut into squares
• 3 Spring onion, cut into 5 cm lengths
• 1 Green chilli, sliced
• 1 tbsp Vegetable oil
• 3 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Gochujang
• 3 tbsp Soy sauce
• 1 tbsp Mirin
• 1½ tbsp Sugar
• 1 tbsp plum syrup (maesil) or honey
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• ¼ tsp Black pepper
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Score the inside of the squid body in a criss-cross pattern, then cut it into 2 x 5 cm pieces and the tentacles into short lengths.
2. Mix the sauce. Toss the pork with half of it and the squid with the rest, in separate bowls.
3. Heat the oil in a wok over high heat and stir-fry the pork for 3–4 min, until cooked through and the fat starts to crisp.
4. Add the onion, carrot and cabbage and stir-fry for 2 min.
5. Add the squid and all its sauce and toss for 2–3 min, just until the squid turns white and curls. Overcooked squid goes rubbery, so stop there.
6. Toss in the spring onion and chilli for 30 seconds, then finish with the sesame oil and seeds. Serve with rice.

Tips

• Frozen cleaned squid tubes are perfect here; thaw them in the fridge and pat dry before cutting.
• Swap the squid for prawns or the pork for thin beef if you prefer.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Seonkyoung Longest chopsticks and flour