This stir-fried squid and pork belly dish with a spicy gochujang sauce is quite different from the popular beef bulgogi dish with soy sauce. The name of the dish is a combination of the words ojingeo (squid) and samgyeopsal (pork belly) which are the main ingredients. It’s a quick and easy dish in which you can cook two different ingredients with one sauce. The key is to first grill the squid and pork belly over an open flame for a smoky flavour, then stir-fry it with the sauce. The unique scent and texture of deodeok (bonnet bellflower roots) is another highlight of this dish.