Osam Bulgogi

Pork and squid make sweet romance in this garlicky, gochujang-glazed stir fry. For some added freshness, cherry tomatoes lend a nice burst of something juicy, sugary, and acidic to balance the heat and richness. Have this on its own with warm white rice or wrapped inside a leafy, crisp green.

Serves 2-3

INGREDIENTS
3 tablespoons Queens Gochugaru
2 tablespoons Queens Gochujang
2 tablespoon mirim
2 tablespoons soy sauce
4 large garlic cloves, minced
1 tablespoon sugar
1 tablespoon Queens Cham Gireum Roasted Sesame Oil
1 serrano pepper, finely diced
1/2 tablespoon honey
1/2 tablespoon maesil
Freshly cracked black pepper
3/4 pound pork belly, sliced
1 tablespoon neutral cooking oil
1/4 yellow onion, thinly sliced
1/2 pound cuttlefish, poached and sliced
Handful of cherry tomatoes
Scallion rings for garnish

RECIPE
Combine the Gochugaru, Gochujang, mirim, soy sauce, garlic, fermented anchovy sauce, sugar, Cham Gireum, serrano pepper, and a few cracks of black pepper in a large bowl. Apply the sauce onto each slice of pork, reserving 1/4 sauce for later. 

Place a pan with a oil over medium heat and sauté the onions for about 2 minutes, then add the marinated pork and cook for about 3-4 minutes. Bring up the heat, add the remaining sauce, cuttlefish, and tomatoes with a tiny splash of water and finish cooking until the sauce has reduced. Plate and garnish with scallion rings.

SHOP THE RECIPE: Gochugaru, Gochujang, Cham Gireum Roasted Sesame Oil