Spicy Squid and Pork Bulgogi with Korean Hot Peppers (Gwiri Gochu)
Spicy Squid and Pork Bulgogi with Korean Hot Peppers (Gwiri Gochu)
How to Make Delicious Gwiri Gochu Osam Bulgogi
This recipe enhances the classic Osam Bulgogi with the fragrant aroma and pleasant texture of gwiri gochu (Korean hot peppers), making it even more savory and delicious.
Main Ingredients- 1 squid (cleaned, with innards removed)
- 200g pork (such as pork shoulder, belly, or neck)
- Gwiri Gochu (Korean hot peppers)
- 1/2 onion
- 1/4 carrot
- 1/2 green onion
Osam Bulgogi Special Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2-3 Tbsp soy sauce (adjust to taste)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp ginger extract (or a pinch of ginger powder)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 0.5 Tbsp dried shiitake mushroom powder (for umami)
- 1 Tbsp fish sauce (or extra soy sauce if unavailable)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2-3 Tbsp soy sauce (adjust to taste)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp ginger extract (or a pinch of ginger powder)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 0.5 Tbsp dried shiitake mushroom powder (for umami)
- 1 Tbsp fish sauce (or extra soy sauce if unavailable)
Cooking Instructions
Step 1
First, wash the gwiri gochu thoroughly under running water. To help the sauce penetrate better and make them more flavorful, gently prick each pepper a few times with a fork or make small slits. This step is key for delicious, marinated peppers.
Step 2
Prepare the vegetables: slice the onion thinly, and cut the carrot into half-moon shapes or bite-sized pieces. Slice the green onion diagonally to add aromatic flavor.
Step 3
Now, let’s make the special sauce that will define the flavor of your Osam Bulgogi! In a bowl, combine the gochujang, gochugaru, soy sauce, mirin, minced garlic, plum extract, ginger extract, sesame oil, pepper, shiitake mushroom powder, and fish sauce. Mix well until there are no lumps. Feel free to adjust the saltiness and sweetness by modifying the amount of soy sauce and plum extract to your preference. If you don’t have fish sauce, adding a bit more soy sauce will work perfectly.
Step 4
Heat a lightly oiled pan over medium-low heat. Add the sliced green onions and sauté slowly. This step allows the onion’s fragrance to infuse into the oil, creating a richer base flavor.
Step 5
I’m using pork shoulder here, but pork belly or neck cuts are also excellent choices. Add the pork to the pan with the sautéed green onions and their infused oil. Cook over high heat until the pork is browned on the outside. The rendered fat from the pork will add even more flavor.
Step 6
Once the pork is about 70-80% cooked, add the sliced onion and carrot. Stir-fry everything together. The vegetables will caramelize slightly, adding a pleasant sweetness to the dish.
Step 7
After stir-frying the pork and vegetables for a bit, add the prepared squid and the sauce. Stir-fry quickly over high heat. It’s important not to overcook the squid, as it can become tough. Cook just until the squid is done and the gwiri gochu are tender and glossy with sauce. Turn off the heat and enjoy! This dish is also fantastic served over rice as a flavorful donburi.
