Cuttlefish and Pork Belly recipe - ingredients, nutrition and when to eat it
This dish stir-fries chewy cuttlefish and savory pork belly in a spicy sauce. With vegetables cooked alongside, it pairs well with rice and makes a hearty…
This dish stir-fries chewy cuttlefish and savory pork belly in a spicy sauce. With vegetables cooked alongside, it pairs well with rice and makes a hearty after-work dinner or a satisfying meal to share.
Seafood · 25 minutes to cook
Nutrition (per 429g serving): 639.2 kcal · protein 36.5g · carbohydrate 25.5g · fat 42.1g · sodium 1149.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cuttlefish can become tough if overcooked, so add it after the vegetables are partly cooked and stir-fry briefly.
Tips: Once enough fat has rendered from the pork belly, you can remove some from the pan before adding the sauce.
Tips: Mix the sauce in advance so it coats the ingredients evenly when stir-frying over high heat.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cuttlefish — 120 g
- Pork belly — 100 g
- Onion — 0.5 pc
- Cabbage — 60 g
- Green onion — 20 g
- Garlic — 2 pc
- Gochujang — 1 Tbsp
- Gochugaru — 2 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp