Osam Bulgogi / Spicy Squid and Pork Stir-Fry

This dish is a Korean combination of pork belly and squid both marinated in a spicy and sweet marinade. It goes perfect with a bowl of cooked white rice or it’s often combined as anju, which is Korean alcohol snack. Squid and pork goes surprisingly well together. ------------------------------------------------------------------------------------------------------------------------------------------------------ Ingredients 300g squid 300g pork shoulder 1/2 large onion 1/2 carrot 1 stalk green onion 1/2 tablespoon doenjang (Korean soybean paste) 1 teaspoon cooking oil 1 tablespoon toasted sesame seeds Sauce 3 tablespoons soy sauce 3 tablespoons rice wine, can substitute to dry white wine 2 tablespoons gochugaru (Korean chili flakes) 1 teaspoon brown sugar 1/4 teaspoon ground black pepper 1 tablespoon sesame oil 2 tablespoons Gochujang (Korean chili paste) 4 cloves garlic : 1 tablespoon 1 teaspoon grated or chopped ginger Instructions 1. Slice the onion into half inch thick. Slice the carrot diagonally and then roughly chop and slice the green onion. Mince garlic. 2. In a small bowl, combine soy sauce, rice wine, Korean chili flakes, brown sugar, chopped garlic and ginger, ground black pepper and gochujang. 3. Cut the pork shoulder into bite-size pieces. Cut the squid’s belly and hold the squid leg. Pull it straight out to remove the intestines. Remove the bones attached to the squid. 4. Cut the tentacles. Wash it thoroughly in a running water. 5. Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface, taking care not to cut right through the squid 6. Prepare 2 bowls. Place the pork and the vegetables in a bowl and add a half of the sauce we made and Korean soybean paste. Mix it and set aside for about 20 minutes. On the separate bowl, add squid and the rest of the sauce.Mix it. 6. Add one teaspoon of oil in a large pan. Place the marinated pork and the vegetables on hot pan. Flatten the meat so there are no lumps. When one side is cooked, turn it over and make a space in the pan and add the squid and the green onion. 7. Turn off the heat. Drizzle with sesame oil and sprinkle a roasted sesame seeds. More information WebSite : www.ongofood.com Facebook : www.facebook.com/ongofood Instagram : www.instagram.com/ongofoodkorea #spicybulgogi #osambulgogi #koreanfood