Step 1

First, let’s prepare the ingredients for our Osam Bulgogi. I recommend using pork loin for bulgogi for a leaner taste, but pork belly can be used for a richer flavor. Beef bulgogi meat is also a good alternative. If you’re using frozen squid, it’s convenient as it’s often pre-cleaned; if using fresh squid, make sure to clean it thoroughly. If you particularly love squid, you can reduce the pork and add more squid, or vice versa if you prefer more pork. When increasing the total amount of ingredients, remember to slightly increase the gochujang to maintain the flavor balance.

Step 2

If you are using frozen squid, place it in cold water to thaw for a short while. Avoid soaking it for too long, as this can make the texture mushy.

Step 3

Carefully peel the skin off the squid. Removing the skin allows the marinade to penetrate better and results in a more tender texture.

Step 4

Score the squid’s belly. Make diagonal crosshatch cuts. This helps the marinade seep deep into the squid, making it much more flavorful. Be careful not to cut too deeply, so as not to damage the squid.

Step 5

Cut the prepared squid and pork into bite-sized pieces, about 2-3 cm in length. Cutting them too small can cause them to shrink significantly when cooked, so aim for a moderate size.

Step 6

Now, let’s make the key to delicious Osam Bulgogi: the sauce! In a bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp oligosaccharide, 1 Tbsp oyster sauce, 3 Tbsp mirin, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of black pepper. Mix everything well until thoroughly combined. Divide this sauce equally into two separate mixing bowls. One will be for the squid, and the other for the pork.

Step 7

Add the squid to one bowl of sauce and the pork to the other. Gently mix each with the sauce until well-coated. Let it marinate for about 20 minutes. This resting time allows the flavors to meld and deepen.

Step 8

While the pork and squid are marinating, prepare the vegetables. Trim the base of the enoki mushrooms and rinse them lightly under running water. Peel the carrot with a vegetable peeler and julienne it into slightly thick strips. Julienne the onion similarly. Slice the green onion, green chili, and red chili peppers diagonally. Cut the perilla leaves into strips about 2 cm wide.

Step 9

It’s time to stir-fry! Heat 1 Tbsp of cooking oil in a pan over medium-high heat. Add the julienned carrots, onions, and the marinated pork. Stir-fry until the pork is partially cooked.

Step 10

Once the pork is mostly cooked, add the squid, sliced green onions, green chilies, and red chilies. Continue to stir-fry quickly. Cooking over high heat ensures the squid doesn’t become tough.

Step 11

When the squid is almost cooked through, add the enoki mushrooms and perilla leaves. Stir gently just to combine. Avoid overcooking, as this will release excess liquid from the vegetables. Turn off the heat immediately. Finally, drizzle with 1 Tbsp of sesame oil and sprinkle with toasted sesame seeds for a nutty aroma.

Step 12

Assemble your rice bowl by placing a generous portion of warm rice in a bowl, and topping it with the delicious Osam Bulgogi. Your stress-relieving and fatigue-fighting Osam Bulgogi Rice Bowl is now ready! Even without special occasions, this dish is perfect as a tasty accompaniment to drinks or as a satisfying meal.

Step 13