Spicy Stir-Fried Pork Belly
Squid (Ojingeo Samgyeopsal Bokkeum)
A bold Korean stir-fry combining savory pork belly and tender squid in a rich, spicy gochujang sauce. Finished with crispy fried green beans and boiled eggs.
This dish is a beloved Korean stir-fry that masterfully balances the richness of pork belly with the delicate texture of fresh squid. The gochujang-based sauce provides a deep, fiery foundation, while the addition of rice cakes and crisp vegetables adds a satisfying chew and brightness. Traditionally served in a clay pot, it is a hearty and visually striking meal perfect for sharing with family and friends.
Ingredients
- 300 g pork belly, thinly sliced
- 200 g squid, cleaned and sliced into rings
- 150 g rice cakes
- 100 g green beans
- 1/2 cabbage, chopped
- 1 cup kimchi
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tsp cumin seeds
- 2 tbsp gochujang
- 1 tbsp chili powder
- 1 tbsp cooking wine
- 1 tbsp beef stock powder
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 2 hard-boiled eggs, halved
- 3 tbsp flour
Instructions
- 1Slice the pork belly
Place the pork belly on a clean cutting board and slice it into thin, uniform strips. This allows the fat to render properly during cooking, ensuring a tender texture and deep flavor.
Tip: Keep the pork belly chilled before slicing to make it easier to get clean, even strips. - 2Prepare the squid
Clean the squid thoroughly, removing any innards and cartilage. Once cleaned, slice the body into uniform rings.
Tip: Ensure the squid is patted dry after cleaning so it cooks evenly in the pan. - 3Blanch the rice cakes
Bring a pan of water to a boil and add the rice cakes. Cook them briefly until they become soft and pliable, then drain and set them aside.
Tip: Do not overcook the rice cakes; they should be soft but still hold their shape. - 4Season the green beans
Place the blanched green beans into a metal bowl. Toss them with a mixture of flour and beef stock powder until they are evenly coated.
Tip: Ensure the beans are lightly dried before coating so the flour sticks effectively. - 5Fry the green beans
Carefully lower the coated green beans into hot oil. Deep-fry until the coating is golden brown and crispy.
Tip: Use a deep-fry basket to safely lower and remove the beans from the hot oil. - 6Blanch the squid
Bring a pan of water to a boil with a splash of cooking wine. Briefly blanch the prepared squid rings, then drain them immediately.
Tip: Blanching removes any strong fishy odors and prepares the squid to absorb the final sauce. - 7Stir-fry the pork belly
Place the sliced pork belly into a hot pan. Stir-fry over medium heat until the fat renders and the surfaces of the meat slices appear browned and cooked.
Tip: Rendering the fat properly ensures a rich, savory flavor base for the rest of the ingredients.
