Osam Bulgogi (Spicy Squid and Pork Belly)
Squid and pork belly stir-fried over high heat for that smoky wok flavor. Frying the meat in scallion oil first removes any gaminess.
Ingredients
Main
- Squid1
- Pork belly250g
- Onion1/2
- Perilla leaves5 leaves
- Green oniona little
Sauce
- Sugar2 spoons
- Red pepper flakes3 spoons
- Soy sauce1.5 spoons
- Minced garlic1.5 spoons
- Gochujang2 spoons
- Plum syrup1/2 spoon
- Black peppera pinch
- Sesame oil1 spoon
Directions
- 1
Cut the pork belly and squid into bite-size pieces.
- 2
Make the sauce: 2 spoons sugar, 3 spoons red pepper flakes, 1.5 spoons soy sauce, 1.5 spoons minced garlic, 2 spoons gochujang, 1/2 spoon plum syrup, and a pinch of pepper.
- 3
Heat oil in a pan over medium heat and fry the green onion to make scallion oil.
- 4
Once the scallion aroma rises, add the pork belly and stir-fry.
- 5
When the pork is seared, crank the heat to high, add the squid and sauce, and stir-fry fast for 30 seconds.
- 6
Add the onion and keep stir-frying.
- 7
Finish with 1 spoon of sesame oil and the perilla leaves on top.
Tips
Squid turns rubbery if overcooked — keep it short and hot. The scallion oil takes care of any gamy smell.