Spicy and Sweet Stir-fried Squid, Pork Belly, and Rice Cakes
Spicy and Sweet Stir-fried Squid, Pork Belly, and Rice Cakes
Hearty Osam Bulgogi with Tteokguk Rice Cakes
A delicious stir-fry dish featuring chewy tteokguk rice cakes, tender squid, and savory pork belly. We’ll use a simple, homemade sauce to create a satisfying one-bowl meal! Perfect as a side dish for rice or a delightful accompaniment to drinks.
Main Ingredients- 300g Tteokguk rice cakes (soften by soaking or rinsing in cold water)
- 300g Squid (cleaned, deseeded, and cut into bite-sized pieces)
- 500g Pork belly (cut into bite-sized pieces. You can substitute with thinly sliced pork neck if you prefer less fat)
- 1/2 Onion (thinly sliced)
- 2 Cheongyang peppers (sliced diagonally. Adjust to your spice preference)
- 1 handful Bok choy (washed)
Spicy and Sweet Special Sauce- 1 Tbsp Oyster sauce
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Soy sauce
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Oyster sauce
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Soy sauce
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Osam stir-fry. Rinse the tteokguk rice cakes and drain them. Clean the squid, remove the innards and skin, then cut into bite-sized pieces. Cut the pork belly into similar sizes, slice the onion thinly, and diagonally slice the Cheongyang peppers. Wash the bok choy thoroughly.
Step 2
Heat a pan over medium-high heat and add the sliced pork belly. Lightly season with salt and pepper. Stir-fry until the pork belly is well-cooked and slightly browned, rendering out some of its fat. (If you prefer a less fatty dish, thinly sliced pork neck is a great alternative.)
Step 3
Once the pork belly is sufficiently cooked, add the prepared squid and tteokguk rice cakes to the pan. Continue to stir-fry until the squid turns opaque and is cooked through. Be careful not to overcook the squid, as it can become tough.
Step 4
When the squid and rice cakes are partially cooked, add the sliced onion, diagonally sliced peppers, and the prepared special sauce to the pan. Stir-fry quickly over high heat, ensuring the sauce coats all the ingredients evenly. If you prefer a more intense color and heat, you can add a bit more gochugaru at this stage.
Step 5
Once all ingredients are well combined with the sauce, add the bok choy and stir-fry for just another moment until it wilts slightly. Turn off the heat. For an extra touch of flavor, you can drizzle a little sesame oil over the dish. (Sesame oil is optional.)
