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This was the chog I made my chosts from, once. If you are here for purely archival reasons, be warned about the pornographic material.


smokeandhoney
@smokeandhoney

There's a local Korean place in town that makes one of my favorite meals, this squid and pork belly barbecue dish. I thought I would try to replicate it myself and I got pretty close!

I did mess up the pork belly a bit--I was braising it for a bit before I made the rest of the dish to try to get that soft, melt in your mouth texture. Some of the pieces got there, but others got a little burned and toughed up. So next time I'll need to watch more carefully and reposition/get it off the heat sooner.

The sauce from the restaurant is a little thicker and must have some ingredient I am missing. This sauce is one I borrowed from this other "fire chicken" recipe I found, made of gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce, black pepper, and a bit of water to thin it out. I think next time I'll add some fish sauce and see if that makes the flavor a little deeper, and add a little less water.

But, overall, it was still really good! A fun experiment for me.


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