Spicy & Sweet Squid and Pork Gochujang Bulgogi
#SquidRecipe #PorkRecipe #GochujangPorkBulgogi #SquidPorkBulgogi #KoreanStirFry
Introducing ‘Squid and Pork Gochujang Bulgogi,’ a delightful fusion of Jeju black pork doulchigi with a rich gochujang marinade and fresh squid! We’ve combined four prepped whole squids with a special gochujang sauce and then stir-fried them with Jeju black pork doulchigi, allowing the flavors to meld beautifully as it simmers. The sauce, made with a base of gochujang, chili powder, soy sauce, cooking wine, plum extract, sugar, minced garlic, minced ginger, and green onions, offers a perfectly balanced spicy and sweet profile. This dish is an absolute dream when paired with freshly steamed rice or aromatic fresh greens like bear’s foot lettuce (gomchwi) wraps. It’s the perfect choice to add a special touch to any meal, whether it’s an ordinary day or a celebration!
Main Ingredients- 4 whole squids, prepped
- 500g Jeju Black Pork Doulchigi (thinly sliced pork shoulder)
- 1 large green onion
- 100g chicory (or other leafy greens)
Cooking Instructions
Step 1
Place the defrosted, prepped whole squids in a bowl of cold water to fully thaw. It’s best to cook them immediately after thawing to ensure freshness.
Step 2
While the squid is thawing, let’s prepare the delicious gochujang bulgogi marinade! In a large bowl, combine gochujang, gochugaru, soy sauce, sugar, plum extract, cooking wine, and black pepper. Mix well until smooth.
Step 3
Add the minced garlic, minced ginger, and chopped green onion (about 2 Tbsp) to the marinade for extra flavor. Stir everything together thoroughly until all ingredients are evenly incorporated. This forms the foundation of your flavorful sauce!
Step 4
Here’s the star of our dish – Jeju Black Pork Doulchigi! Using pre-marinated, thinly sliced pork shoulder makes this recipe incredibly convenient. (You can also use leftover ingredients from making Gochujang Bulgogi Tteokbokki!)
Step 5
Cut the thawed squid bodies into bite-sized rings. For the tentacles, tie 2-3 together before cutting to make them easier to handle. Place the cut squid into the prepared gochujang marinade and gently toss to coat. Let it marinate for a preliminary seasoning.
Step 6
Now, add the Jeju Black Pork Doulchigi to the bowl with the marinated squid. Carefully mix everything together, allowing the pork’s own marinade and the squid’s marinade to meld. Since the pork is thinly sliced, it might stick together, so gently separate the pieces as you mix to ensure the marinade coats every piece evenly. This ensures a deep, consistent flavor throughout the dish.
Step 7
Transfer the well-marinated squid and pork mixture into an airtight container. Cover and refrigerate for at least 30 minutes to an hour, or preferably overnight. This marinating time allows the flavors to deepen and the meat to become more tender – a crucial step for enhancing the overall taste!
Step 8
Heat a pan over medium heat and add a generous amount of chili oil. The fragrant, spicy aroma of the chili oil signals the start of your cooking.
Step 9
Once the pan is hot, add the marinated squid and pork mixture. Also, add the large pieces of chopped green onion (from 1 whole green onion). Stir-fry over medium-high heat, being careful not to burn, without adding any extra water. Cook using the natural moisture from the ingredients as the pork browns and the sauce begins to reduce.
Step 10
When the pork is partially cooked, add the washed chicory and stir-fry briefly. Once the chicory starts to wilt, pour in 1/2 cup of water. Now, let it simmer and cook like a stew, allowing the sauce to penetrate the squid and pork even further.
Step 11
Continue simmering until the sauce has reduced to a nice, thick consistency. You’ll have a glossy, appetizing Squid and Pork Gochujang Bulgogi. The sweetness of the green onions combined with the chewy squid and tender pork creates an incredible flavor experience. (Optional: For an extra rich and nutty flavor, drizzle with sesame oil just before turning off the heat. Feel free to add this based on your preference!)
Step 12
Finally, sprinkle with toasted sesame seeds for garnish. Serve with a bowl of hot rice or wrap generous portions in fresh greens like lettuce, perilla leaves, or bear’s foot lettuce. The perfect harmony of Jeju black pork, squid, and the spicy-sweet gochujang marinade will bring pure joy to your taste buds. Don’t forget to pile on the ingredients for a truly satisfying wrap – it’s an unforgettable experience!
