Osam Bulgogi.
BulgogiIngredients
- 500g of pork belly (samgyeopsal).
- One squid.
- 100g of Napa cabbage (Chinese cabbage).
- 40 grams of carrots.
- 2 green chili peppers.
- 1 red chili pepper.
- Green onions, a moderate amount.
- Ingredients for marinating: 1 tablespoon of mirin (for meat), a pinch of salt (for meat), and 1 tablespoon of mirin (for squid).
- Ingredients: 3 tablespoons gochugaru (Korean chili powder), 0.5 tablespoon sugar, 3 tablespoons Jin-ganjang (soy sauce), 0.5 tablespoon doenjang (fermented soybean paste), 1 tablespoon oyster sauce, 1 tablespoon minced garlic (heaping), 2 tablespoons jujube syrup, 2 tablespoons gochujang (Korean chili paste), and 2 tablespoons water.
Instructions
For the pork belly (ogyeopsal), marinate it with 1 tablespoon of mirin and a pinch of salt for 20 minutes.
Clean the squid thoroughly and slice it into pieces about 1.2 to 1.3 cm thick. Marinate the sliced squid with 1 tablespoon of mirin (Japanese sweet cooking rice wine).
Place the pre-seasoned pork belly slices in a pan and stir-fry over high heat until they are nicely browned and release their oil. Then, transfer them to a separate container.
In a pan with the remaining pork belly fat, add the prepared vegetables (carrots, green onions, Napa cabbage, and chili peppers). Add a tablespoon of cooking oil, then stir-fry over medium heat until quickly cooked.
Once the vegetables are partially cooked, add the squid, stir-fried pork belly, and the prepared sauce. Quickly stir-fry for 2 minutes and 30 seconds.
Turn off the heat, sprinkle with sesame seeds, and serve the Korean radish.