Spicy and Sweet Stir-Fried Pork and Squid (Osam Bulgogi) with Smoky Flavor
Spicy and Sweet Stir-Fried Pork and Squid (Osam Bulgogi) with Smoky Flavor
#PorkBellyRecipe #OsamBulgogi #KoreanStirFry #SpicyPork #SsamBapIdeas
This recipe is a delightful way to use up leftover frozen pork belly and squid! We’re making Osam Bulgogi, a popular Korean dish featuring the perfect combination of thinly sliced pork belly and tender squid, all coated in a mouthwatering spicy and slightly sweet sauce with an added smoky aroma. The key to the irresistible flavor is a simple yet effective marinade featuring gochujang (Korean chili paste), gochugaru (chili flakes), and soy sauce, elevated with a touch of smoky flavored oil for that signature ‘bul-hyang’ (smoky fragrance). It’s incredibly versatile – perfect as a side dish with rice, a fantastic accompaniment to ssam (lettuce wraps), or even a crowd-pleasing appetizer with drinks. Get ready for a burst of flavors and textures!
Main Ingredients- 300g thinly sliced pork belly (daepae samgyeopsal)
- 2 squid (cleaned and prepared)
- 10 pieces of tteokbokki rice cakes
- A small amount of cabbage
- 10 perilla leaves (깻잎)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
In a large mixing bowl, place the thinly sliced pork belly. We’ll marinate it directly in the bowl for convenience and to ensure it soaks up all the delicious flavors.
Step 2
Thaw the pre-cleaned squid. Cut them into generous, bite-sized pieces. You want them large enough to enjoy their chewy texture – think of it as announcing ‘I’m squid!’ to your taste buds. Add the cut squid to the bowl with the pork belly.
Step 3
Now, let’s prepare the flavorful sauce. Add the gochugaru (Korean chili flakes) and gochujang (Korean chili paste) to the bowl. To ensure a clean and aromatic dish, toss in the minced garlic, minced ginger, and chopped green onions. These aromatics are crucial for building layers of flavor.
Step 4
Next, add the soy sauce for savory depth. Sweeten the sauce with plum extract (maesilcheong) and honey. The rice wine (cheongju) helps to tenderize the meat and reduce any gamey odors, while black pepper adds a gentle warmth.
Step 5
Finally, add the tteokbokki rice cakes for a chewy bite and the smoky flavored oil (or chili oil) for that signature smoky aroma. Gently mix everything together with your hands, ensuring all the ingredients are thoroughly coated in the sauce. If you have a little bit of cabbage on hand, feel free to add it now for extra crunch – it’s optional but a nice touch! Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
Step 6
Heat a non-stick pan over medium-high heat. You don’t need to add any extra oil, as the pork belly will render its own fat. Spread the marinated pork belly and squid mixture evenly in the hot pan. Add the rice cakes. Stir-fry the mixture, ensuring everything is cooked through and slightly caramelized.
Step 7
Taste a piece of the mixture as it cooks. If you feel it needs a little more saltiness, you can add a pinch of salt to adjust the seasoning to your preference. Be prepared for that enticing spicy aroma to fill your kitchen!
Step 8
Once the pork belly is cooked and the rice cakes are tender, turn off the heat. Drizzle a little sesame oil over the dish for a nutty fragrance and sprinkle generously with toasted sesame seeds. Finish by artfully arranging the fresh perilla leaves on top. Your delicious Osam Bulgogi is ready!
Step 9
This Osam Bulgogi offers a delightful textural contrast with the tender pork and chewy squid, making it distinct from plain Jeyuk Bokkeum (spicy stir-fried pork). Enjoy it as is, or wrap it up in fresh perilla leaves for an even more flavorful experience. For a truly satisfying meal, prepare a spread of fresh lettuce, garlic, ssamjang (dipping sauce), and enjoy building your own hearty ssam wraps. Enjoy your homemade feast!
