Spicy & Sweet Stir-Fried Squid and Pork Belly (Osam Bulgogi)
Spicy & Sweet Stir-Fried Squid and Pork Belly (Osam Bulgogi)
Osam Bulgogi Golden Recipe: Boost Immunity with Seasonal Squid and Delicious Pork Belly!
Today, I made a truly delicious Osam Bulgogi after a long time. Squid, packed with nutrition, contains a high amount of taurine, which is essential for boosting immunity, providing antioxidant effects, and helping prevent cardiovascular diseases and dementia during seasonal changes. How about trying this flavorful squid dish, Osam Bulgogi, today?
Ingredients- Pork belly 500g
- Squid 1 whole (cleaned and cut into bite-sized pieces)
- Onion 1 medium (sliced)
- Green onion 1/4 stalk (cut diagonally)
- Carrot 1/4 (sliced)
- A little water (to prevent sauce from burning)
Seasoning Sauce- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Mirin (or cooking wine) 3 Tbsp
- Anchovy sauce (or sand lance sauce) 1 Tbsp
- Soy sauce 3 Tbsp
- Fig extract 2 Tbsp (optional, can substitute with pear juice or oligodang)
- Gochujang (Korean chili paste) 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Mirin (or cooking wine) 3 Tbsp
- Anchovy sauce (or sand lance sauce) 1 Tbsp
- Soy sauce 3 Tbsp
- Fig extract 2 Tbsp (optional, can substitute with pear juice or oligodang)
- Gochujang (Korean chili paste) 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, prepare 500g of pork belly. Cut it into bite-sized pieces, about 2-3 cm, for easy eating. Ensure the pieces are not too small to maintain a good texture.
Step 2
Clean and prepare 1 whole squid. You can choose to remove the skin or leave it on. Cut the body into rings and the tentacles into manageable lengths. Rinse thoroughly under running water and pat dry.
Step 3
In a bowl, combine all the seasoning sauce ingredients: sugar, gochugaru, mirin, anchovy sauce, soy sauce, fig extract, gochujang, sesame oil, and minced garlic. Mix them well until you have a smooth, well-blended sauce.
Step 4
Add the cut pork belly and squid to the bowl with the prepared sauce. Gently mix with your hands, ensuring the sauce coats all the pieces evenly. Even coating is key for maximum flavor absorption.
Step 5
Cover the bowl tightly with plastic wrap and let it marinate in the refrigerator for at least 1 hour. If time is short, even 30 minutes of marinating will allow the flavors to meld beautifully.
Step 6
Prepare your vegetables. Slice the onion thickly, and cut the carrot into thin slices or matchsticks. Slice the green onion diagonally to add a fresh aroma at the end. Feel free to add other vegetables like king oyster mushrooms or chili peppers according to your preference for a richer dish.
Step 7
Heat a lightly oiled frying pan over medium heat. Add the sliced onions and carrots first and stir-fry them. This step allows the natural sweetness of the vegetables to develop, enhancing the sauce’s flavor. Cook until the onions become translucent.
Step 8
Once the onions and carrots are partially cooked, add the marinated pork belly and squid to the pan. Stir-fry everything together. To prevent the sauce from burning, add a small amount of water (about 1-2 tablespoons). Cook over medium heat, stirring occasionally until the ingredients are cooked through.
Step 9
Finally, add the diagonally sliced green onions and stir-fry briefly until just wilted to finish the dish. For an extra touch of aroma, drizzle a little more sesame oil just before turning off the heat. Serve hot over steamed rice for a delicious meal!
