Korean Grilled Squid and Pork

Name: Korean Grilled Squid and Pork
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Squid 200 g; Pork belly 200 g; Gochujang 2 tbsp; Soy sauce 1 tbsp; Sugar 0.5 tbsp; Minced garlic 1 tbsp; Sesame oil 0.5 tbsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Squid and pork belly share one gochujang marinade, but only the pork goes into the pan at first.

After five or six minutes it has given up its fat and the sauce has turned glossy; the squid follows and cooks in three or four, soaking up pork-enriched sauce as it goes.

Ingredients

servings

IngredientAmount

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Instructions

7 steps

1

Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1/2 tablespoon sugar, 1 tablespoon minced garlic, and 1/2 tablespoon sesame oil until the sugar loosens and the sauce looks even, glossy, and thick enough to coat the ingredients.
2

Prepare 200 g squid and 200 g pork belly into practical serving pieces, then coat them with the sauce.

Keep the pieces separated enough that the marinade touches the surfaces evenly instead of clumping in one spot.
3

Heat a pan or grill over medium heat, then add only the pork belly first.

Cook it for 5 to 6 minutes, turning often, until some fat renders out and the meat is halfway cooked.
4

When the pork fat and sauce combine into a glossy layer in the pan, add the squid.

Spread it out rather than piling it up, so it cooks quickly and avoids concentrated hot spots that burn gochujang.
5

Cook the squid over medium heat for only 3 to 4 minutes.

Turn it as the edges curl and the flesh turns opaque, then finish before it tightens and becomes chewy.
6

Turn off the heat once the sauce reduces and clings to the squid and pork with a glossy coating.
7

If it smells like it may scorch, turn more often and serve immediately.