Spicy Stir-fried Squid and Pork Bulgogi
A Deliciously Spicy and Sweet Squid Bulgogi Recipe to Awaken Your Appetite
Introducing a recipe for squid bulgogi where tender squid and chewy pork meet in a wonderfully spicy and sweet sauce – a true companion to rice! Its universally loved flavor, with adjustable spiciness, makes it extra special. Create a hearty and satisfying meal that your husband will adore and your children will love!
Main Ingredients- Pork hind leg (thigh) 400g (sliced for bulgogi)
- Prepared squid 400g (frozen or fresh)
- Onion 1/2 (thinly sliced)
- Green onion 1/2 (diagonally sliced)
- Perilla leaves 3 sheets (finely julienned)
- Cheongyang chili peppers 3 (finely chopped, optional)
Spicy and Sweet Marinade- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 4 Tbsp (adjust for spiciness)
- Minced garlic 1 Tbsp
- Plum extract/syrup 1 Tbsp (for sweetness and gloss)
- Sugar 1 Tbsp (adjust sweetness)
- Soy sauce 3 Tbsp
- Mirin (rice wine) 3 Tbsp (to remove gamey odors)
- Black pepper, a pinch
- Toasted sesame seeds, a pinch (for garnish)
- Sesame oil 1 Tbsp (for finishing aroma)
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 4 Tbsp (adjust for spiciness)
- Minced garlic 1 Tbsp
- Plum extract/syrup 1 Tbsp (for sweetness and gloss)
- Sugar 1 Tbsp (adjust sweetness)
- Soy sauce 3 Tbsp
- Mirin (rice wine) 3 Tbsp (to remove gamey odors)
- Black pepper, a pinch
- Toasted sesame seeds, a pinch (for garnish)
- Sesame oil 1 Tbsp (for finishing aroma)
Cooking Instructions
Step 1
First, prepare the squid. If using frozen, pre-prepared squid, thaw it and pat dry. Using fresh squid will yield a chewier and more delicious texture. Cut the squid into bite-sized pieces.
Step 2
Now, let’s make the delicious marinade. In a bowl, combine 1 Tbsp gochujang, 4 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp plum extract, 1 Tbsp sugar, 3 Tbsp soy sauce, 3 Tbsp mirin, and a pinch of black pepper. Mix well until thoroughly combined.
Step 3
Making the marinade in advance allows the flavors to deepen, resulting in an even more delicious dish! If you have time, letting it rest for at least 30 minutes will be even better.
Step 4
Gently pat the pork hind leg slices with paper towels to remove any excess blood, which helps reduce any gamey smell. Wiping the surface dry ensures the marinade adheres better.
Step 5
We will divide the prepared marinade in half and marinate the pork and squid separately. This method helps preserve the texture of each ingredient while ensuring the marinade penetrates evenly.
Step 6
First, add the marinade to the pork bulgogi slices,
Step 7
and gently mix with your hands, ensuring the marinade is evenly distributed. Mix until the color is beautifully uniform.
Step 8
In a separate bowl, combine the prepared squid, sliced onion, and chopped Cheongyang chili peppers (if you prefer it spicier) with the remaining marinade. Mix gently. The moisture from the onion will help create a smooth marinade.
Step 9
The order of cooking is crucial! We will stir-fry the marinated pork first, then add the squid and cook them together. This ensures the pork is cooked through while preventing the squid from becoming tough.
Step 10
Heat a pan over medium-high heat and add a little cooking oil. Stir-frying quickly over high heat helps to maximize the ingredients’ flavors.
Step 11
Add the marinated pork to the pan and stir-fry until it’s cooked through. When the edges of the pork turn opaque white, it’s a sign that it’s cooking nicely.
Step 12
Once the pork is partially cooked, add the marinated squid, onion, and Cheongyang chili peppers to the pan. Stir-fry quickly over high heat. Squid cooks very fast, so avoid overcooking, which can make it rubbery.
Step 13
Stir-fry for about 2-3 minutes, just until the onion becomes slightly translucent and softened. Keep stirring to prevent burning. High heat is key here!
Step 14
Finally, add the diagonally sliced green onions and stir-fry for another moment. The aromatic green onions will enhance the flavor. Add the toasted sesame seeds at this stage for a nutty finish.
Step 15
Turn off the heat, then drizzle in 1 Tbsp of sesame oil and mix well. Your delicious, glossy squid bulgogi is now complete!
Step 16
Behold the mouth-watering spicy and sweet squid bulgogi! If you desire more heat, feel free to add extra Cheongyang chili peppers or a bit more spicy gochugaru for a fiery kick. It’s incredibly delicious served over steamed white rice!
Step 17
For an enhanced experience, try enjoying it as wraps with fresh lettuce or julienned perilla leaves. Sprinkling young lettuce leaves from your balcony and thinly sliced perilla leaves on top creates a visually appealing and delightful meal.
