Spicy Stir-fried Squid and Pork Belly (Osam Bulgogi)
The Ultimate Osam Bulgogi Recipe: Making Deliciously Spicy and Sweet Stir-fried Squid and Pork Belly at Home
I recently bought a lot of fresh squid from the Jukdo Market! Today, I’m going to use that squid to make a dish that the whole family will love: ‘Osam Bulgogi’. The spicy and sweet sauce seeps perfectly into the squid and pork belly, making it an irresistible rice accompaniment. Stir-fried over high heat, it’s sure to whet your appetite and bring back your hunger. Shall we start making this delicious Osam Bulgogi together?
Main Ingredients
- 1 squid
- 300g pork belly (thinly sliced pork belly or pork shoulder are also good)
- 1/2 onion
- 1/2 green onion
- 10 cloves garlic
- 2 Korean green chilies (cheongyang chili)
Seasoning Ingredients
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp cooking wine (like mirin)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp cooking wine (like mirin)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s clean and prepare the fresh squid. Remove the transparent quill (the ink sac part) from inside the body. Rinse thoroughly under running water, making sure to clean the suckers on the tentacles. You can peel off the skin if you prefer, or leave it on.
Step 2
If you’ve peeled the squid body, turn it inside out and make X-shaped cuts on the inner surface. This scoring helps the marinade penetrate deeper, making the dish much more flavorful.
Step 3
Cut the prepared squid into bite-sized pieces (about 2-3 cm). Place the cut squid in a large bowl. A large bowl is convenient for mixing the marinade and seasoning, as well as for combining all the ingredients.
Step 4
Add 1 tablespoon of sugar to the squid in the large bowl and gently massage it with your hands. This initial seasoning helps tenderize the squid by drawing out some moisture and aids in softening the texture.
Step 5
I’m using pork belly here, but thinly sliced pork belly (daepae samgyeopsal) or pork shoulder (apdari-sal) would also work well. However, it’s best to choose a cut with some fat, rather than very lean meat, as this will result in a tender texture and a better flavor combination with the squid.
Step 6
Now, let’s prepare the vegetables. Take about 10 cloves of garlic and cut them in half. Slice half an onion into pieces about 0.5 cm thick; slicing them a bit thicker will prevent them from becoming too mushy. Cut half a green onion and 2 Korean green chilies diagonally into thick pieces. Whole garlic cloves add a sweet flavor and a pleasant texture when stir-fried.
Step 7
To the squid in the large bowl (which has already been seasoned with sugar), add all the prepared vegetables (onion, green onion, green chilies, garlic). Then, add the seasoning ingredients one by one: gochugaru, soy sauce, cooking wine, minced garlic, and gochujang.
Step 8
Look at all these ingredients and seasonings in one bowl – it looks quite generous! It’s a good thing we used a large bowl. Mentally chant ‘Become delicious!’ as you gently mix everything with your hands, ensuring the marinade coats all the ingredients evenly. Let it sit for a while to allow the flavors to meld.
Step 9
Now it’s time to stir-fry! Heat a pan over medium heat, then add the pork belly and cook until it’s nicely browned and slightly crispy. It’s good to cook it until enough fat has rendered out.
Step 10
Once the pork belly is golden brown and looks appetizing, add the marinated squid and vegetable mixture to the pan. It’s best to cook this over medium-high heat.
Step 11
Stir-fry everything together, mixing well with a spatula so that the sauce is evenly distributed between the squid and pork belly. Be careful not to overcook, as the squid can become tough. The pork is already cooked, so the key is to stir-fry quickly over high heat just until the squid is cooked through and tender.
Step 12
Once the Osam Bulgogi is perfectly cooked, turn off the heat. Finish by drizzling in 1 tablespoon of sesame oil for extra aroma and sprinkling some toasted sesame seeds on top for a beautiful presentation and added flavor. The nutty sesame oil and seeds will create a fantastic combination.
Step 13
Voila! The delicious Osam Bulgogi is ready – a dish that both my daughter who loves meat and my son who loves seafood will adore. Served over warm rice, it’s absolute heaven! Create a happy mealtime for your whole family. ^^
