Spicy & Sweet Squid and Pork Belly Stir-fry (Osam Bulgogi)
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I’ve finally made the Osam Bulgogi that so many of my subscribers requested! This recipe is incredibly delicious, so please follow along and give it a try.
Main Ingredients
- 400g thinly sliced pork belly (daepae samgyeopsal)
- 2 squid, cleaned
- 1/2 onion
- 1/2 zucchini
- 1/3 carrot
- 6 perilla leaves (깻잎)
- 1 handful of chives
Spicy & Sweet Marinade
- 2 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
- Oligodang (corn syrup) for glaze
- Oyster sauce for umami
- 2 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
- Oligodang (corn syrup) for glaze
- Oyster sauce for umami
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Slice 1/2 onion, 1/2 zucchini, and 1/3 carrot into bite-sized pieces after washing or peeling them. Thinly slice about 5-6 perilla leaves and cut 1 handful of chives into 4-5cm lengths. Having your vegetables prepped beforehand will make the cooking process much smoother.
Step 2
Rinse the 2 squid thoroughly under running water. Remove the innards and peel off the skin. Cut the squid into manageable, bite-sized pieces, about 1-1.5cm thick. Slice both the body and tentacles into pieces that are easy to eat.
Step 3
Now, it’s time for the delicious marinade! In a bowl with the cut squid, add 2 Tbsp of sugar and gently mix. The sugar helps to draw out moisture from the squid and aids in the marinade’s absorption.
Step 4
Next, add 3 Tbsp of gochugaru, 3 Tbsp of soy sauce, 2 Tbsp of cooking wine, 1/2 Tbsp of gochujang, 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, and a pinch of black pepper. Mix everything well so the marinade evenly coats the squid. This is the golden ratio for that beloved spicy and sweet Korean flavor!
Step 5
To the well-marinated squid, add the sliced onion, carrot, and zucchini. Gently toss everything together. Marinating the vegetables with the squid beforehand allows the flavors to meld beautifully, resulting in a deeper taste.
Step 6
Now, let’s stir-fry. Heat a pan over high heat. Add 400g of thinly sliced pork belly and stir-fry until it’s golden brown and no pink remains. You might want to dab away excess oil with a paper towel if it becomes too much.
Step 7
Once the pork belly is no longer pink, add all the marinated squid and vegetables to the pan. Stir-fry over high heat for 7-8 minutes. Cook until the vegetables are tender and the squid is cooked through. Be careful not to overcook, as the squid can become tough.
Step 8
Taste as you cook and, if needed, add a little oyster sauce for extra umami and oligodang for a nice glaze. Adjusting the seasoning to your preference is key!
Step 9
Finally, just before turning off the heat, add the thinly sliced perilla leaves and the chives. Give it a final gentle toss, and your delicious Osam Bulgogi is ready! The aromatic perilla leaves and fresh chives add another layer of wonderful flavor.
