AI-generated imageOsam Bulgogi: Korean Spicy Squid and Pork (3 Servings)
A Korean spicy stir-fry of squid and pork belly associated with Gangwon, adapted for home cooking using sugar and vinegar instead of plum syrup.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Slice onion, carrot and scallion. Cut cleaned squid and pork into bite-size pieces, keeping them in separate dishes.
- 02
Mix chili paste, flakes, soy sauce, garlic, ginger, sugar, vinegar and sesame oil. Sugar and vinegar replace the original plum syrup.
- 03
Divide sauce about two-to-one between pork and squid. Split vegetables between bowls, cover and refrigerate about 15 minutes.
- 04
Stir-fry pork mixture first over medium heat until thoroughly cooked, then push it toward the edge of the pan.
- 05
Increase to medium-high and stir-fry squid in the center until opaque; combine with the pork and heat everything thoroughly.
- 06
Sprinkle with sesame seeds and serve. Never serve marinade that touched raw ingredients without cooking it.
Helpful source links
Before you cook
Prevent cross-contamination of squid and raw pork; cook pork through and squid until opaque. Refrigerate within 2 hours and reheat leftovers to 74°C. Check squid, soy, wheat and sesame allergens.
Allergens: 오징어(연체동물), 대두, 밀(제품 확인), 참깨
Image & source credits
AI-generated image.
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