Osam Bulgogi made with half-dried squid (bloody)
Spicy and chewy pork belly bulgogi
2 serving
Within 30 minutes
아빠투툼
Ingredients
  • a half-dried squid
  • Pork belly meat
  • Branch
  • Carrot
  • onion
  • chili
  • Thick red pepper powder
  • fine red pepper powder
  • Honey
  • sesame salt
  • Soy sauce
  • crushed garlic
  • ground pepper
Cooking Steps
STEP 1/8
First, put the half-dried squid in water. I know it will take about 30 minutes to soak, but it was called for about an hour because it was just taken out of the freezer.
STEP 2/8
Add 2 spoons of fine red pepper powder, 2 spoons of thick red pepper powder, 3 spoons of honey, 1 spoon of sesame salt, 4 spoons of soy sauce, and 10 spoons of water and mix well. As I made it, there were a lot of ingredients, so I added more seasoning while cooking. Add minced garlic and mix well to complete the seasoning.
STEP 3/8
Now take out the soaked squid. Be careful not to hurt your hands and cut them into bite-sized pieces.
STEP 4/8
I took out the leftover pork belly from the refrigerator. I think the amount is about one-on-one with squid. I'm a meat eater, so I prefer more meat, but I think one-on-one is enough.
STEP 5/8
Cut the vegetables in the house and put them in together. I decided to shred eggplants, carrots, onions, and peppers. I wish I had Cheongyang peppers, but I only had green peppers picked from the rooftop garden, so I just added green peppers. Add the sauce of Osam Bulgogi and mix the meat, squid, and vegetables well. You have to coat the ingredients with seasoning evenly.
STEP 6/8
As seen in the vivid golden recipe, pork should be cooked first. Pick the pork belly first with tongs and grill it on a frying pan. It does not need to be cooked thoroughly, but it is grilled until the pork is somewhat oily.
STEP 7/8
When some oil comes out of the pork and the pork belly starts to cook back and forth, pour the rest of the squid and vegetables into a large frying pan and stir-fry them.
STEP 8/8
If the seasoning is too dry and you think it's going to burn, you can fry it with a little by little. The point is to stir-fry it so that it doesn't stick to the pan.
It's not a biological squid, so you have to stir-fry it for a little longer to cook the squid. I tried it in between, but even if the squid was cooked, it smelled a little fishy because it was not a living thing. I put more pepper and seasoned it to catch the fishy smell and stir-fried it for a long time, and it was okay. Surely this food should be made of living things.
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