Squid and Pork Stir-Fry - Marinating with Vinegar Completely Eliminates the Gamey Smell

Steps

1. 1

   Season the pork with 1T vinegar, a pinch of refined salt, and 1T sugar.

2. 2

   Remove the tentacles from the squid, scrub it with 2T flour and 1T sea salt, then rinse clean.

3. 3

   Cut the squid into bite-sized pieces and marinate with 1T anchovy fish sauce and 1T plum extract for 10 minutes.

4. 4

   Cut the vegetables into bite-sized pieces.

5. 5

   Heat 3T cooking oil in a pan, add 3T minced garlic and stir-fry. Once the garlic is golden, add the pork and stir-fry.

6. 6

   When the pork shoulder is half-cooked, add 2 tablespoons cooking wine, 1T plum extract, 2T brewed soy sauce, 1T black pepper powder, onion, green onion, and cheongyang chili peppers and stir-fry over medium heat.

7. 7

   Once the meat is fully cooked, add 3T gochujang, 6T red pepper powder, 2T corn syrup, mix the seasoning well, then add the squid.

8. 8

   Once the squid is cooked, finish with 1T sesame oil.