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osam bulgogi sur fond de bois

Osam Bulgogi - Pork and Squid Bulgogi

A delicious traditional Korean bulgogi recipe with pork and squid
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5/5 (1 vote)
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Course: Main course
Cuisine: Korean
Servings: 4 people
Calories: 350kcal
Author: Marc Winer

Equipment

Ingredients

Main Ingredients

  • 250 g pork belly
  • 1 squid
  • 0.5 onion
  • 0.25 carrot
  • 2 hot green chilies
  • 1 red chili pepper
  • 1 stalk scallions

For the Sauce

  • 2 tablespoons of gochujang
  • 2 tablespoons by gochugaru
  • 2 tablespoons dark soy sauce
  • 1.5 tablespoons of sugar
  • 1 tablespoon garlic chopped
  • 1 tablespoon shaoxing wine
  • 1 tablespoon sesame oil toasted
  • 0.5 tablespoon corn syrup or honey
  • 1 teaspoon of sesame seeds
  • 0.5 teaspoon of ginger chopped
  • 1 pinch pepper
US Customary - Metric

Procédé

  • Clean the squid thoroughly under running water after removing the entrails.
    1 squid
  • Finely chop the onion and spring onions, cut the chilies diagonally, and slice the carrot into long flat strips.
    0.5 onion, 0.25 carrot, 2 hot green chilies, 1 red chili pepper, 1 stalk scallions
    Légumes émincés planche
  • Prepare the sauce by mixing all ingredients well in a bowl, then let it rest for 30 minutes.
    2 tablespoons of gochujang, 2 tablespoons by gochugaru, 2 tablespoons dark soy sauce, 1.5 tablespoons of sugar, 1 tablespoon garlic, 1 tablespoon shaoxing wine, 1 tablespoon sesame oil, 0.5 tablespoon corn syrup, 1 teaspoon of sesame seeds, 0.5 teaspoon of ginger, 1 pinch pepper
    Préparation sauce ingrédients
  • Cut the pork belly and squid into bite-sized pieces.
    250 g pork belly
    Calmar coupé sur planche
  • Mix them in a bowl with the onion, spring onions, carrot, and chilies.
    Ingrédients mélangés bol
  • Add the sauce and coat all ingredients well, then marinate for 30 minutes.
    Ingrédients enrobés sauce
  • Stir-fry everything in a wok or large pan until the moisture evaporates.
    Cuisson ingrédients dans wok

Notes

To prevent the squid from becoming rubbery, stir-fry the vegetables and pork first, then add the marinated squid at the end for a quick cook. This is not mandatory but can help.

Nutrition

Calories: 350kcal | Féculents: 5g | Protein: 6g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 232mg | Potassium: 201mg | Fiber: 1g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 21mg | Calcium: 14mg | Iron: 1mg
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