Korean Grilled Squid and Pork
Osam-gui is a Korean mixed grill of squid and pork belly marinated together in a spicy sauce of gochujang, soy sauce, sugar, minced garlic, and sesame oil, then cooked on a pan or grill. As the pork belly renders its fat, it merges with the marinade to form a rich, savory-spicy sauce in the pan that the squid absorbs during cooking, producing a deeper flavor than either ingredient would achieve alone. The two proteins cook at very different rates, so the pork belly goes in first for five to six minutes to render its fat and partially cook through before the squid is added-squid toughens past three to four minutes of heat exposure. The gochujang paste scorches easily at high temperatures, so maintaining medium heat and turning the pieces frequently is necessary to build a glossy glaze without any burnt bitterness.
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Instructions
- 1
Mix gochujang, soy sauce, sugar, garlic, and sesame oil.
- 2
Prepare squid and pork belly; marinate in the sauce.
- 3
Heat grill or pan and add marinated ingredients.
- 4
Grill over medium heat, turning regularly.
- 5
Watch carefully to prevent the marinade from burning.
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Nutrition (per serving)
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