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1
Bring a pot of water to a full boil, then add the sliced eomuk and blanch for 1 minute — this lifts away the surface oil and residual processing film that would otherwise make the finished dish greasy and dull the glaze. Drain and rinse under cold water to stop the carry-over heat immediately. The pieces should feel clean and firm to the touch, without any slick coating.
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2
Heat a wok or wide skillet over high heat until the surface begins to smoke, then add the neutral oil. This is where the dish lives or dies: the heat must be high enough to colour and firm the edges of each piece — they should caramelise at the margins, not soften and steam, and the smell rising from the pan should be of browning, not of poaching fish. Add the blanched eomuk in a single layer and stir-fry with constant movement until those edges take on colour.
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3
Add the ganjang, gochugaru, and sugar directly to the pan, tossing constantly over high heat so the sauce reduces quickly and clings to each piece rather than pooling and turning watery. Continue stir-frying until the surface of the eomuk appears lacquered and slightly sticky to sight and the sauce no longer pools at the base of the pan.
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4
Add the sliced green and red chilli in the final minute of cooking, tossing them through the pan so they take on just enough heat to lose their raw edge while keeping their colour vivid. They should retain a discernible snap when pressed — not cooked through.
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5
Remove from heat, then drizzle the sesame oil over the pan and toss once to coat — adding it off the heat preserves its fragrance, which would burn away and turn bitter if it hit the full flame. Taste: the balance should be sweet-savoury, with the soy carrying salt, the sugar forward, and the gochugaru present but not dominant.