Spicy and Sweet Pork and Squid Stir-fry (Osam Bulgogi)
Spicy and Sweet Pork and Squid Stir-fry (Osam Bulgogi)
The Ultimate Choice When You Crave Something Delicious! Addictive Osam Bulgogi Golden Recipe
Have you ever heard that tastes change as you get older? Well, I seem to have reached that age where I find myself agreeing with that statement. Foods I didn’t used to prefer are becoming my favorites, and my preferred main ingredients are gradually changing. I used to prefer just grilled meat, but now I absolutely love eating it with fresh lettuce wraps (ssam)! The natural aroma of the vegetables and their crisp texture make the meal so much more satisfying. Today, we’ll be making Osam Bulgogi, a dish perfect for enjoying with ssam. We’ll use pork neck, which is less fatty and leaner than pork belly, for a refreshingly light and clean finish.
Main Ingredients- 200g sliced pork neck
- 200g cleaned squid rings
- 2 stalks green onions (scallions)
- 1 onion
- 1 chili pepper (e.g., jalapeño or red chili)
- 1 tsp sesame seeds
- 1/2 Tbsp sesame oil
Spicy and Sweet Osam Bulgogi Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1/3 tsp black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1/3 tsp black pepper
Cooking Instructions
Step 1
This content, provided by Maple Daniel through Man de Recipe, is best viewed with photos.
Step 2
First, let’s prepare the vegetables. Slice the onion into about 0.5cm thick pieces. Cut the green onions into 4-5cm lengths. Thinly slice the chili pepper into about 0.3cm rounds for a spicy kick.
Step 3
Now, let’s make the delicious sauce. In a large bowl, combine gochujang, soy sauce, gochugaru, sugar, corn syrup, mirin, minced garlic, and black pepper. Mix them well. Add the sliced pork neck, squid rings, and prepared vegetables to the sauce. Gently mix everything together with your hands, ensuring all ingredients are well coated. The moisture released from the vegetables and the mirin will help tenderize the meat. I personally prefer a ‘jumulleok’ style, where the sauce slightly seeps into the ingredients.
Step 4
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least half a day to one full day. This marinating process is crucial for tenderizing the meat and deepening the flavors. If you cook it immediately, it will taste more like ‘Jeyuk Bokkeum’ (spicy stir-fried pork). However, marinating first brings out the characteristic tenderness of ‘Jumulleok’. If you prefer a drier stir-fry with less sauce, you can lightly blanch the squid separately and add the vegetables towards the end of cooking the meat.
Step 5
Heat a pan over high heat for about 3 minutes until it’s well preheated. Add the marinated pork and squid. Do not add any extra oil, as the pork will render its own fat. Avoid stirring too frequently; instead, gently flip and stir occasionally to allow the meat to get a nice sear and develop rich flavors.
Step 6
Once the pork and squid have cooked for about 5-6 minutes and are nicely browned, turn off the heat. Drizzle in the sesame oil. Transfer the stir-fry to a serving plate and sprinkle with sesame seeds for a beautiful finish. Your delicious Osam Bulgogi is ready to be enjoyed!
Step 7
Marinating the meat before cooking makes it incredibly tender, and the flavors blend together beautifully. This dish is fantastic served over rice as a ‘덮밥’ (rice bowl) or wrapped in fresh lettuce leaves with ssamjang. Using pork neck also makes it a lean and satisfying meal.
Step 8
Today, we’ve explored the recipe for Osam Bulgogi, a wonderful dish for a special meal. It’s a familiar yet always delicious pork dish. It pairs perfectly with a warm bowl of rice, so why not make it and enjoy a hearty meal? Enjoy your cooking! 🙂
