Spicy & Sweet Pork and Squid Stir-fry (Osam Bulgogi)
Spicy & Sweet Pork and Squid Stir-fry (Osam Bulgogi)
Osam Bulgogi Made with Pork Leg Instead of Pork Belly
For my family who loves lean meat, I made Osam Bulgogi using pork leg instead of pork belly! When you wrap this spicy and sweet bulgogi in lettuce with a spoonful of rice and take a big bite, it’s incredibly delicious ^^
Main Ingredients- Pork leg (sliced) 400g
- Squid 1 whole
- Onion 1/2 medium
- Cheongyang chili peppers 2
- Red chili pepper 1
- Perilla leaves (Kkaennip) 10 leaves
- Green onion 1/2 stalk
Cooking Instructions
Step 1
First, lightly pat dry the pork leg slices to remove excess blood. Then, cut them into bite-sized pieces, about 3-4 cm each. Cutting them too small might cause them to shrink significantly when cooked, so aim for a moderate size.
Step 2
Clean the squid thoroughly. Score the body of the squid in a crisscross pattern; this helps the sauce penetrate better and makes for a more appealing presentation. After scoring, cut the squid body and tentacles into bite-sized pieces, about 2-3 cm each.
Step 3
Now, let’s make the delicious sauce that will define the flavor of your Osam Bulgogi! In a bowl, combine 1 Tbsp gochujang (Korean chili paste), 3 Tbsp gochugaru (Korean chili flakes), 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1/2 Tbsp sugar, 2 Tbsp plum extract, 2 Tbsp cooking wine, and 2 Tbsp oligosaccharide.
Step 4
Using a spoon, mix all the sauce ingredients thoroughly until well combined and there are no lumps. Ensuring the sauce is evenly mixed will help it meld beautifully with the ingredients, creating a richer flavor.
Step 5
Heat a frying pan over medium heat. Add 1.5 Tbsp of cooking oil and stir-fry the finely chopped green onions until fragrant, being careful not to burn them. This step, making ‘green onion oil’, significantly enhances the dish’s aroma and depth of flavor.
Step 6
Once the green onion aroma is released, increase the heat to high. Add the prepared pork leg slices and stir-fry them briskly until the outer surfaces turn golden brown. Stir-frying over high heat quickly helps to seal in the juices, keeping the meat moist.
Step 7
When the pork is about halfway cooked and has changed color, pour in all the prepared sauce. Stir constantly over high heat to coat the pork evenly and allow the sauce to caramelize slightly. Continuous stirring is key to prevent the sauce from burning.
Step 8
Once the pork is almost fully cooked and well-coated with the sauce, add the sliced squid and onion. Cut the onion into similar sizes as the squid for a pleasant texture. Continue to stir-fry over high heat until all ingredients are well combined.
Step 9
When the squid turns opaque and the onion becomes slightly translucent, reduce the heat to low. Add the roughly chopped perilla leaves, 1 Tbsp of sesame oil for a nutty aroma, a pinch of sesame seeds, and a sprinkle of black pepper.
Step 10
Finally, gently toss everything together to ensure all the ingredients are evenly coated with the sauce. Your delicious Osam Bulgogi is now ready! Enjoy it with a generous serving of warm rice.
