Osam Bulgogi

Ingredients

• Samgyeopsal (Pork Belly - 250 grams)
• Squid - 1 whole
• Onion - 1 whole
• Perilla Leaves - 5
• Spring Onion - small stalk (forearm's length)
• Gochugaru - 3 Tablespoons
• Soy Sauce - 1.5 Tablespoons
• Gochujang - 2 Tablespoons
• Sugar - 2 Tablespoons
• Honey - 0.5 Tablespoon
• Minced garlic - 1.5 Tablespoons
• Black pepper - few shakes
• Sesame oil - 1 Tablespoon (for garnish)

Instructions

1. 1

   Make stir-fry

2. 2

   Cut Samgyeopsal and Squid into bite sized pieces.

3. 3

   Julienne onion into thin slices. Cut spring onion into thin slices. Roll up perilla leaves and cut into thin strips.

4. 4

   Make spicy seasoning by mixing: Gochugaru (3T), Soy Sauce (1.5T), Gochujang (2T), Sugar (2T), Honey (0.5T), Minced Garlic (1.5T), Black Pepper (few shakes). [Note: Don't add in the sesame oil just yet]

5. 5

   Place a large frying pan on medium-high heat. Place oil in. Once hot, place spring onions pieces in. Once they start to sizzle in the oil, add-in the pork belly. Cook the pork-belly until they get a nice brown crisp on one-side. Flip it around and let it cook thru to the other side as well.

6. 6

   Now, raise the heat to a high. Add in your onion slices. Then add-in the squid pieces. And spread the spicy seasoning over the top. Use a wooden spatula to stir-fry it all together. Make sure all of the pieces are evenly coated in the sauce. Stir-around until the squid is fully cooked through (roughly 1-2 minutes).

7. 7

   Turn off the heat. Place sesame oil (1T) in. Garnish with chopped perilla leaves and sesame seeds (few shakes).