Spicy & Sweet Stir-Fried Squid and Pork Bulgogi (Jjusam Bulgogi)
Spicy & Sweet Stir-Fried Squid and Pork Bulgogi (Jjusam Bulgogi)
#Quick Jjusam Bulgogi Using Leftover Gochujang Pork Bulgogi
If you have leftover gochujang-marinated pork bulgogi, you can easily transform it into a delicious Jjusam Bulgogi by adding squid! Serve it with a side of seasoned bean sprouts and wrap it in perilla leaves for a wonderfully chewy and spicy dish. This recipe is perfect for a delightful meal.
Ingredients- Pork Bulgogi with Gochujang Sauce 500g (pre-marinated)
- Squid 6 pieces
- Green Onion 1 stalk
- Sliced Garlic 2 Tbsp
- Red Pepper Powder 1 Tbsp
- Lettuce 10 leaves
- Perilla Leaves 20 leaves
- Seasoned Bean Sprouts 2 cups
- Toasted Sesame Seeds 1 tsp
Cooking Instructions
Step 1
Start by washing the perilla leaves and lettuce thoroughly. Place them in a colander to drain excess water. This ensures your wraps won’t be too wet when you assemble them.
Step 2
In a pan, add the chopped green onion and red pepper powder. Since the pre-marinated pork bulgogi is already quite sweet, we’re adding extra red pepper powder to balance the sweetness and give it a pleasant kick when the squid is added.
Step 3
Add the sliced garlic to the pan. Drizzle in a little cooking oil and sauté over medium-low heat until fragrant, being careful not to burn the garlic and green onions. This step builds a flavorful aromatic base for the dish.
Step 4
If you’re using frozen squid, thaw it completely in cold water. Once thawed, drain the squid well in a colander. Removing as much water as possible is key to achieving a good texture and preventing the dish from becoming watery.
Step 5
Once the green onions are fragrant and softened, add the gochujang-marinated pork bulgogi to the pan. Use chopsticks to quickly break up any clumps and stir-fry the pork until it’s evenly cooked. Keep stirring to prevent the sauce from burning.
Step 6
When the pork is no longer pink and has turned a grayish color, add the prepared squid to the pan. Stir-fry everything together. Be careful not to overcook the squid, as it can become tough. Cook for about 2-3 minutes over high heat until the squid turns a vibrant pink.
Step 7
Your Jjusam Bulgogi is ready! It should have a wonderfully spicy and sweet aroma, indicating a delicious blend of flavors.
Step 8
Transfer the Jjusam Bulgogi to a serving plate and sprinkle with toasted sesame seeds for garnish. Enjoy it wrapped in perilla leaves and lettuce. Leftover Jjusam Bulgogi can also be transformed into a delicious fried rice by adding cooked rice and seaweed flakes!
Step 9
The seasoned bean sprouts are an essential component of this dish. They are prepared to be placed on top of the Jjusam Bulgogi and enjoyed together. The bean sprouts help to mellow the spiciness and add a refreshing crunch.
Step 10
Generously top your Jjusam Bulgogi with the seasoned bean sprouts, whether you’re eating it as a wrap or with rice. The bean sprouts are seasoned simply with salt and sesame oil, preserving their crispness and fresh flavor. This combination of chewy pork, tender squid, and crunchy sprouts creates a wonderfully balanced and satisfying eating experience.
