Osam Bulgogi (Spicy Squid & Pork)

ingredients:

• 10 oz thinly sliced pork belly
• 1 medium-sized squid (~8oz/250g)
• ½ carrot
• 1 medium onion
• 1 scallion
• ½ sp sesame oil
• sprinkle of sesame seed

Sauce

• 1 sp Korean chili paste (gochujang)
• 1 ½ sp Korean chili flakes
• 1 sp minced garlic
• 1 tsp minced ginger
• 3 sp soy sauce
• 1 sp plum extract/honey

steps:

Sauce:

1. add all the sauce ingredients to a small bowl and mix. If you have time, let the sauce ingredients sit together in the fridge for at least ½ hr.

Bulgogi:

1. Thinly slice the onions and carrots. Chop the scallion and set them aside. Cut the 1. squid and pork into bite-size pieces(~1/2” width).
2. Prepare two bowls:
   • Bowl 1: pork+half of the vegetables + 2/3 of sauce
   • Bowl 2: squid+half of the vegetables + 1/3 of sauce
3. If there is time, marinate for ~30 min.
4. Leave the pan on medium-low heat and once heated, add bowl 1. Stir fry until the meat is about 80% cooked through. Then move the pork to the outer sides of the frypan to give space for Bowl 2 in the middle. Increase the heat to high to prevent squid from turning too tough and chewy. Add in Bowl 2 into the middle and stir fry. Keep the mixtures separated until the squid is thoroughly cooked(~2 min).
5. Mix everything in the pan. Toss in scallions, add in the sesame oil, and stir-fry(~3 min), as all the flavors come together and blend well. In the beginning, the ingredients will not seem to mesh well together but after mixing and stir-frying together, the dish will come together. Finish with a sprinkle of roasted sesame seeds.

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