Scharfes Pfannengericht mit Schweinefleisch und Tintenfisch (Osam Bulgogi)

Zutaten

• 500 g pork belly, thinly sliced
• 500 g fresh squid, cleaned and sliced into rings
• 1/2 small cabbage, chopped
• 3 stalks spring onions, chopped
• 2 tbsp soy sauce
• 2 tbsp gochujang
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 white onion, sliced
• 4 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

Zubereitung

1. 1

   In a large bowl, mix together the soy sauce, gochujang, sugar, garlic, sesame oil, and sesame seeds to make the marinade.

2. 2

   Add the sliced pork belly to the marinade and toss to coat. Let the pork marinate for at least 30 minutes, or up to overnight.

3. 3

   Heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan.

4. 4

   Add the sliced onion and stir-fry for 2-3 minutes until the onion is softened.

5. 5

   Add the marinated pork to the wok and stir-fry for 7-8 minutes until the pork is browned and cooked through.

6. 6

   Add the sliced squid, cabbage and chopped spring onions to the wok and stir-fry for an additional 4-5 minutes until the squid is cooked through.

7. 7

   Season with salt and pepper, turn heat off then serve hot with rice.