Osam Bulgogi (Spicy Squid Pork Stir Fry)

By Kimchimari · 45 min

Ingredients

Instructions

1. Thaw the squid overnight in the fridge, or quickly in a bag submerged in water. Clean it, remove the skin with salt for grip, then cut into strips about 1/2 inch wide and 2.5 to 3 inches long.
2. Slice the pork belly, about 1/4 inch thick across the grain. Freezing it for about an hour makes slicing easier.
3. Mix gochujang, gochukaru, maple syrup, green plum syrup, soy sauce, rice wine, sesame oil, garlic, ginger and sugar into a sauce. Split it between two bowls: coat the pork in one and the squid in the other. Rest both at least 15 minutes.
4. Slice the onion thin, the carrot thin, and the cabbage into strips similar in size to the squid. Slice chili if you want more heat.
5. Heat a non-stick pan on medium. Cook the pork about 1 minute per side, then cut it into smaller pieces with scissors. Lower the heat if it starts to burn.
6. Add the squid, marinated vegetables, green onions and water dropwort to the pan. Cook 2 to 3 minutes until the squid is cooked and most of the sauce has reduced. Do not crowd the pan.
7. Turn off the heat, add the perilla or minari and stir until just wilted from residual heat. Serve with rice, or fry leftovers with rice for crispy fried rice.

Summarized from Kimchimari's video. Watch it for the details.

More recipes with

GarlicOnionGingerScallionCarrotRiceCabbagePork belly