Spicy and Savory Stir-fried Squid and Pork Belly (Osam Bulgogi)
Spicy and Savory Stir-fried Squid and Pork Belly (Osam Bulgogi)
#PorkDish #SquidRecipe #OsamBulgogi #SpicyPorkStirFry #AddTteokgukTteok #KoreanFood #HomeCooking
Don’t let leftover pork neck meat go to waste! Transform it into a delicious and hearty Osam Bulgogi. This dish features chewy squid and tender pork, enhanced with the addition of tteokguk tteok (rice cake soup slices) for an extra satisfying texture. The spicy and savory sauce is incredibly addictive and perfect with a bowl of rice. It’s made with a simple marinade and is easy for anyone to prepare. If you prefer a sweeter taste, feel free to add a bit more sugar. This Osam Bulgogi recipe is perfect as a side dish, a late-night snack, or a special home-cooked meal.
Main Ingredients- 1 Squid (frozen is also fine)
- 300g Pork Neck (or Pork Belly)
- 1/4 Cabbage
- 1/2 Zucchini
- 1/2 Onion (sliced)
- 100g Tteokguk Tteok (rice cake soup slices, soaked in water)
Cooking Instructions
Step 1
First, prepare all the vegetables. Slice the onion into thick strips or quarters. Cut the zucchini into half-moon or rectangular shapes. Chop the cabbage into bite-sized pieces.
Step 2
Clean and prepare the squid, then cut it into bite-sized pieces (about 2cm wide). Slice the pork neck into similar-sized pieces.
Step 3
In a bowl, combine the sliced squid and pork. Add all the marinade ingredients: gochujang, gochugaru, soy sauce, minced garlic, grated ginger, maesil extract, mirin, and black pepper. (Add sugar now if you’re using it.)
Step 4
Gently mix everything with your hands until the ingredients are evenly coated with the marinade. Marinating the ingredients like this allows the flavors to penetrate better, resulting in a more delicious dish.
Step 5
Cover the marinated squid and pork with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, or preferably 1-2 hours, to let it marinate. Overnight marinating will yield an even deeper flavor.
Step 6
Heat a pan over medium-high heat with a very small amount of cooking oil. Add the marinated squid and pork and stir-fry quickly over high heat. It’s important to stir-fry rapidly to prevent the ingredients from sticking to the pan.
Step 7
Once the meat is partially cooked, add the sliced onion, zucchini, and cabbage. Continue to stir-fry everything together. The vegetables will release moisture, creating a natural sauce.
Step 8
If the sauce becomes too thick or dry during stir-frying, add a little water or broth to adjust the consistency. Add the tteokguk tteok and cook until the rice cakes are soft and tender. Adding the tteokguk tteok makes the dish much more filling.
Step 9
When the rice cakes are fully cooked, turn off the heat. Stir in the diagonally sliced green onions and sesame oil to finish. Adding these at the end preserves their fresh aroma.
