Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
Stir-frying pork belly and squid together in a spicy sauce? This Korean style spicy pork and squid stir-fry (Osam bulgogi) is a popular dish in Korea. A little bit of Korean chili paste, chili flakes, and a hint of curry powder makes it so unique and tasty. This is a must to try recipe.
Ingredients
- 1/2 lb pork belly or pork butt cut into bite sizes
- 2 medium size squids cleaned and cut into pieces
- 1 onion sliced
- 1 medium carrot thinly sliced
- 1 tbsp sugar
- 2 green onion sliced
- 1-2 tbsp vegetable oil
Spicy seasoning paste
- 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
- 1 tsp curry powder
- 2 tbsp corn syrup
Instructions
- To make spicy seasoning paste; mix all the seasoning paste ingredeints in a small mixing bowl and set aside.
- Cook pork belly slices in a skillet over med-high heat until somewhat crisp done. Remove from the skillet and set aside.
- 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.
- Saute onion and carrot slices until crisp tender. Remove from the skillet and set aside.
- Heat a dry skillet over med-high heat until hot. Sprinkle 1 tablespoon of sugar to caramelize.
- When the sugar turns deep golden brown, drizzle oil and return the pork, squid, the seasoning paste, and green onion to the skillet. Stir-fry everything over med-high heat until they are incorporated with the sauce, about 1-2 minutes.
- Serve immediately over rice. Wrap with lettuce if desired.