Spicy Pork and Squid Stir-Fry (Osam Bulgogi)

Method7 steps · about 30 min

1. 1

   Step 1: To make spicy seasoning paste; mix all the seasoning paste ingredients in a small mixing bowl and set aside.

   Uses 2 garlic cloves (finely minced) · 2 tbsp finely minced fresh ginger · 2-1/2 tbsp Korean chili paste (gochujang) · 1-1/2 tbsp Korean chili flakes (gochugaru) · 1 tbsp soy sauce · 2 tsp sesame oil · 1 tbsp tasted sesame seeds · 1 tbsp rice wine or dry sherry

2. 2

   Step 2: Cook pork belly slices in a skillet over med-high heat until somewhat crisp done. Remove from the skillet and set aside.

   Uses 1/2 lb pork belly or pork butt (cut into bite sizes)

3. 3

   Step 3: Remove some pork fat in the skillet if there are too much. Add the squid and cook until they are curling up and become opaque, about 1-2 minutes. Remove from the skillet and set aside. Do not over cook the squid, otherwise they will be tough like a rubber.

   Uses 2 medium size squids (cleaned and cut into pieces)

4. 4

   Step 4: Saute onion (1) and carrot (1 medium) slices until crisp tender. Remove from the skillet and set aside.

   Uses 1 onion (sliced) · 1 medium carrot (thinly sliced)

5. 5

   Step 5: Heat a dry skillet over med-high heat until hot. Sprinkle 1 tablespoon of sugar to caramelize.

   Uses 1 tbsp sugar

6. 6

   Step 6: When the sugar turns deep golden brown, drizzle oil (1-2 tbsp) and return the pork, squid, sauteed onion and carrot, the seasoning paste, and green onion (2) to the skillet. Stir-fry everything over med-high heat until they are incorporated with the sauce, about 1-2 minutes.

   Uses 2 green onion (sliced) · 1-2 tbsp vegetable oil · prepared spicy seasoning paste · seared cooked pork belly or pork butt · briefly cooked opaque squid · reserved sauteed onion and carrot · caramelised sugar in the skillet

7. 7

   Step 7: Serve immediately over rice. Wrap with lettuce if desired.

   Uses cooked rice, for serving · lettuce leaves for optional wraps · finished pork-and-squid stir-fry