Squid Pork Belly 6 lb

Squid and pork belly bulgogi stir-fried in a sweet and spicy house gochujang sauce with trimmed, plump squid and thick pork belly.
Chewy squid and juicy pork belly come together in every bite to revive your appetite.
Garlic, red pepper flakes, soy sauce, and maesil (plum extract) deepen the umami, and a kiss of char makes the rice go down easy.
Stir-fried with onions, scallions, and vegetables for lively texture, with just enough sauce soaking in that you won’t want to miss the last spoonful.
Light enough for kids’ side dishes and perfect as Dad’s drinking snack, so a full spread comes together in no time.
Mix with warm rice or top with a little melted cheese for a treat. Wrap in lettuce to double the nuttiness.
A do-it-all dish that’s great for camping, housewarmings, or a quick menu on busy days.

Cooking tips
- If frozen, thaw in the refrigerator (4–6 hours) before use. In a pinch, run the sealed bag under cold water for 20–30 minutes.
- Preheat a pan over medium heat, lightly oil, then spread out the thawed pork belly first and cook 7–8 minutes until golden to render some fat.
- If there’s too much fat in the pan, dab off with a paper towel, then add the seasoned squid and vegetables and stir-fry over high heat for 4–5 minutes to evaporate moisture.
- Spread out to prevent burning and toss as you fry; don’t overcook the squid to keep it bouncy.
- Turn off the heat and finish with a drizzle of sesame oil; sprinkle toasted sesame seeds and chopped scallions to boost flavor.
- Adjust heat with red pepper flakes and sweetness with a spoon of oligosaccharide syrup; for a saucier finish, add 2–3 tablespoons of water.
- For a perfect finish, add rice and seaweed flakes to the leftover sauce and make fried rice.