Spicy and Sweet Stir-fried Squid and Pork Belly (Osam Bulgogi)
Spicy and Sweet Stir-fried Squid and Pork Belly (Osam Bulgogi)
Rice Thief! A Clean and Delicious Stir-fry of Squid and Pork Belly (Osam Bulgogi)
The perfect harmony of chewy squid and savory pork belly! Introducing the golden recipe for a spicy and sweet stir-fried squid and pork belly (Osam Bulgogi) that will have you devouring a bowl of rice in no time. Enjoy this classic Korean dish without excess liquid.
Main Ingredients- 2 cleaned squids (approx. 300-400g)
- 300g pork belly
- 1 medium onion
- 1 handful of green onions
- Sesame oil, to taste
- Toasted sesame seeds, for garnish
Seasoning- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp rice wine (mirin)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp rice wine (mirin)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, thoroughly clean the insides of 2 squids, remove any innards, and rinse them under cold running water. Cut them into bite-sized pieces, about 2-3 cm long. If the squid is large, peeling off the skin will make it more tender. However, small squids are tender enough to be cooked with their skin on.
Step 2
Peel and rinse the medium onion. Then, thinly slice it into strips about 0.5 cm thick. The sliced onion plays a crucial role in removing any unpleasant smell from the squid and enhancing its flavor.
Step 3
Place all the prepared squid into a large bowl. Add 2 tablespoons of sugar and gently mix with your hands, massaging the squid. The sugar helps to draw out the squid’s moisture and aids in absorbing the seasoning.
Step 4
Add all the seasoning ingredients to the bowl with the squid. First, add the thinly sliced onion, followed by 1 tablespoon of minced garlic. The sliced onion will effectively neutralize any fishy odor from the squid.
Step 5
Next, add 3 tablespoons of rice wine (mirin). Mirin enhances the squid’s flavor and helps tenderize it through enzymatic action.
Step 6
Add 3 tablespoons of soy sauce to provide a savory umami base. Soy sauce is a key ingredient for the fundamental flavor of Osam Bulgogi.
Step 7
Incorporate 1 tablespoon of fish sauce (anchovy or sand lance type) for a deep, rich umami flavor. Using fish sauce adds a sophisticated taste that cannot be achieved with sugar or soy sauce alone.
Step 8
Finally, add 3 tablespoons of gochugaru (Korean chili flakes). Mix everything together again by gently massaging the ingredients. It’s important that the seasoning is evenly distributed on the squid.
Step 9
Wash and finely chop the green onions. Add the chopped green onions to the seasoned squid and mix them in for an aromatic touch.
Step 10
Ensure the squid, seasonings, and green onions are well combined. Let the mixture marinate in the refrigerator for about 10-15 minutes to allow the flavors to meld. This step helps to develop a deeper taste.
Step 11
Heat a pan over medium heat and add the 300g of pork belly. Cook, allowing the fat to render. If there is excessive fat, you can carefully drain some of it with a paper towel.
Step 12
Cook the pork belly, flipping it occasionally, until it is golden brown and cooked through. The rendered pork fat will infuse the other ingredients with flavor.
Step 13
Once the pork belly is fully cooked, add all the marinated squid to the pan.
Step 14
Turn the heat up to high. Quickly stir-fry the pork belly and squid together. Avoid overcooking, as this can make the squid tough. Stir-fry briskly for about 2-3 minutes, just until the squid is cooked through and coated in the sauce. The key is speed at high heat.
Step 15
As soon as the squid is cooked, turn off the heat. Drizzle a bit of sesame oil over the pan to add a fragrant finish.
Step 16
Finally, sprinkle toasted sesame seeds generously over the dish. Your spicy and sweet Stir-fried Squid and Pork Belly (Osam Bulgogi) is now ready! Enjoy it with a warm bowl of rice.
