Tender Pork Neck & Chewy Squid Bulgogi: A Spicy & Sweet Delight
Spicy, Sweet, and Delightfully Chewy: Irresistible Pork Neck & Squid Bulgogi
Inspired by the classic Ojingeo Samgyeop Bulgogi (Squid, Pork Belly, Bulgogi), but with a twist! If you’re clearing out your fridge and don’t have pork belly, fret not! We’re swapping it for tender pork neck and creating a flavorful gochujang-based bulgogi. This dish offers a perfect balance of spicy and sweet, making it an absolute winner to serve with rice.
Main Ingredients
- Pork Neck 250g (cut into bite-sized pieces)
- Small Squid 3 pcs (cleaned and cut into bite-sized pieces)
- Onion 1/2 pc (cut into large pieces)
- Green Onion 1 stalk (cut into large pieces)
- King Oyster Mushroom 1 pc (cut into large pieces)
Spicy & Sweet Sauce
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp (adjust for desired spiciness)
- Mirin (rice wine) 2 Tbsp (removes odor and adds gloss)
- Soy Sauce 2 Tbsp
- Sugar 2 Tbsp
- Corn Syrup or Oligosaccharide 3 Tbsp (for gloss and sweetness)
- Minced Garlic 1 Tbsp
- Sesame Seeds 1 Tbsp (for nutty flavor)
- Sesame Oil 1 Tbsp (for finishing aroma)
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp (adjust for desired spiciness)
- Mirin (rice wine) 2 Tbsp (removes odor and adds gloss)
- Soy Sauce 2 Tbsp
- Sugar 2 Tbsp
- Corn Syrup or Oligosaccharide 3 Tbsp (for gloss and sweetness)
- Minced Garlic 1 Tbsp
- Sesame Seeds 1 Tbsp (for nutty flavor)
- Sesame Oil 1 Tbsp (for finishing aroma)
Cooking Instructions
Step 1
First, prepare the pork neck by cutting it into approximately 1.5cm bite-sized pieces. For the squid, clean it by removing the innards, then cut the body into 1.5cm wide pieces and the tentacles into bite-sized segments. If cleaning squid sounds daunting, purchasing pre-cleaned squid from the market is a great alternative!
Step 2
Next, prepare the vegetables for stir-frying. Cut the onion into thick slices or large chunks, and slice the green onion diagonally. King oyster mushrooms, cut into substantial pieces, will add a satisfying chew.
Step 3
Now, let’s make the delicious sauce! In a bowl, combine 2 Tbsp gochujang, 4 Tbsp gochugaru, 2 Tbsp mirin, 2 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp corn syrup, and 1 Tbsp minced garlic. Stir everything together until well combined. If you’re making this for children or prefer less spice, feel free to reduce the amount of gochugaru.
Step 4
Heat a lightly oiled pan over medium-high heat and add the pork neck first. Stir-fry the pork until the edges are lightly browned. It’s important to cook it sufficiently at this stage to seal in the juices, ensuring a more flavorful result.
Step 5
When the pork is almost cooked through, add the prepared squid to the pan and continue to stir-fry. Be mindful not to overcook the squid, as it can become tough. Cook it just until it turns opaque.
Step 6
As the squid begins to cook, add all the prepared vegetables – onion, green onion, and king oyster mushrooms. Stir-fry together until the vegetables are slightly softened but still retain a bit of their crispness.
Step 7
Pour in all the prepared sauce and stir-fry rapidly over high heat. The key is to keep everything moving with a spatula to ensure the sauce evenly coats all the ingredients. Watch closely to prevent burning!
Step 8
Squid cooks very quickly! We prefer keeping the vegetables slightly crisp for a better texture, so avoid overcooking them until they become mushy. Adjust the heat as needed.
Step 9
Once everything is cooked and you’ve turned off the heat, stir in 1 Tbsp sesame seeds and 1 Tbsp sesame oil. This final step adds a wonderful nutty aroma and fragrance. You’ll immediately notice the inviting smell!
Step 10
Transfer the finished Pork Neck & Squid Bulgogi generously onto a serving plate. It’s perfect served over a hot bowl of rice as a donburi, or enjoyed as a wrap with fresh lettuce and other accompaniments. Enjoy your delicious meal! ^^
