Scharfes Pfannengericht mit Schweinefleisch und Tintenfisch (Osam Bulgogi)

Zutaten

• 1/2 lb pork belly or pork butt (cut into bite sizes)
• 2 medium size squids (cleaned and cut into pieces)
• 1 onion (sliced)
• 1 medium carrot (thinly sliced)
• 1 tbsp sugar
• 2 green onion (sliced)
• 1-2 tbsp vegetable oil
• 2 garlic cloves (finely minced)
• 2 tbsp finely minced fresh ginger
• 2-1/2 tbsp Korean chili paste (gochujang)
• 1-1/2 tbsp Korean chili flakes (gochugaru)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp tasted sesame seeds
• 1 tbsp rice wine or dry sherry
• 1 tsp curry powder
• 2 tbsp corn syrup

Zubereitung

1. 1

   To make spicy seasoning paste; mix all the seasoning paste ingredeints in a small mixing bowl and set aside.

2. 2

   Cook pork belly slices in a skillet over med-high heat until somewhat crisp done. Remove from the skillet and set aside.

3. 3

   Remove some pork fat in the skillet if there are too much. Add the squid and cook until they are curling up and become opaque, about 1-2 minutes. Remove from the skillet and set aside. Do not over cook the squid, otherwise they will be tough like a rubber.

4. 4

   Saute onion and carrot slices until crisp tender. Remove from the skillet and set aside.

5. 5

   Heat a dry skillet over med-high heat until hot. Sprinkle 1 tablespoon of sugar to caramelize.

6. 6

   When the sugar turns deep golden brown, drizzle oil and return the pork, squid, the seasoning paste, and green onion to the skillet. Stir-fry everything over med-high heat until they are incorporated with the sauce, about 1-2 minutes.

7. 7

   Serve immediately over rice. Wrap with lettuce if desired.