Spicy and Sweet Stir-Fried Squid and Pork Belly
Spicy and Sweet Stir-Fried Squid and Pork Belly
Irresistible Flavorful Stir-Fried Squid and Pork Belly
Wondering what to make for dinner tonight? That’s a common kitchen conundrum! Lately, cooking three meals a day has really sharpened my culinary skills. Today, I’m making ‘Osam Bulgogi’ (Stir-Fried Squid and Pork Belly), a dish my husband and kids absolutely love, using fresh squid and pork belly from the supermarket. A generous panful of this deliciousness is perfect served over rice as a hearty rice bowl, or wrapped in crisp lettuce or cabbage for a delightful fresh bite. It’s a fantastic meal for any occasion!
Main Ingredients- 4 squid (body, cleaned and cut)
- 600g pork neck (pre-sliced for stew or stir-fry)
- 1 medium onion
- 1/2 stalk green onion
- 2 Tbsp cooking oil
- 1 handful bean sprouts or soybean sprouts (optional)
Seasoning Sauce- 2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1-2 Tbsp gochujang (Korean chili paste, adjust to taste)
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin or similar)
- 2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1-2 Tbsp gochujang (Korean chili paste, adjust to taste)
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin or similar)
Cooking Instructions
Step 1
First, clean the squid thoroughly and cut it into bite-sized pieces, about 2cm wide. Cutting them a bit thicker will give a better texture.
Step 2
For the pork neck, using pre-sliced pieces for stew is convenient. If you have a block of pork, slice it into pieces about 1.5cm thick.
Step 3
Slice the onion thinly and cut the green onion diagonally. Have your minced garlic measured out and ready – it makes cooking smoother.
Step 4
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced green onions and stir-fry gently until fragrant. This step creates ‘scallion oil,’ infusing the oil with the aromatic essence of the green onions. Cook for about 2-3 minutes.
Step 5
Once the scallion oil is fragrant, add the prepared squid and pork slices to the pan. Add 2 tablespoons of sugar at this stage to help tenderize the pork and reduce any gamey flavor. Stir-fry quickly over high heat.
Step 6
As the pork begins to cook, add 2 tablespoons of minced garlic and 2 tablespoons of gochugaru (Korean chili flakes). Stir well to combine the flavors and let the chili paste blend in.
Step 7
Now, add 4 tablespoons of soy sauce for a savory depth and 3 tablespoons of cooking wine (like mirin) to further tenderize the pork and enhance the flavor. Mix everything together.
Step 8
Finally, add 1 heaping tablespoon of gochujang (Korean chili paste). If you prefer it spicier, you can increase this to 1.5 or 2 tablespoons. Stir well to ensure all the seasonings are evenly distributed.
Step 9
With all the seasonings added, turn the heat up to high and stir-fry everything briskly for about 3-4 minutes until the ingredients and sauce are well combined. Be careful not to burn the mixture.
Step 10
In the last step, add the sliced onions and the bean sprouts (or soybean sprouts). Continue to stir-fry over high heat for another 3 minutes. This ensures the vegetables remain crisp and fresh. Once done, remove from heat and enjoy your delicious Osam Bulgogi!
