O sam Bulgogi (Spicy Stir-fried Squid and Pork Belly)
Chef Baek’s O Sam Bulgogi Recipe: You Absolutely Must Try This!
Hello everyone! Among the many delicious recipes introduced on ‘Homegrown Baek’s Kitchen 3’, this O Sam Bulgogi recipe is truly unforgettable. My husband absolutely loved it and gave it two thumbs up! While the broadcast recipe used 2 squid for a 3-4 serving portion, I’ve scaled it down to use 1 squid for a 2-serving meal. Get ready to make a restaurant-quality dish right in your own kitchen!
Main Ingredients
- 1 squid (body part, about 200-250g)
- 200g pork belly or thinly sliced pork belly (daepae samgyeopsal)
- 1/2 onion
- 1 green onion
- A pinch of sesame seeds (for garnish)
Seasoning Ingredients
- 2 Tbsp sugar
- 3 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean red chili flakes)
- 3 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 1.5 Tbsp anchovy sauce (or fish sauce)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 2 Tbsp sugar
- 3 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean red chili flakes)
- 3 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 1.5 Tbsp anchovy sauce (or fish sauce)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, peel and thinly slice half an onion. Slicing it thinly helps the sauce penetrate better and improves the texture.
Step 2
Clean and prepare the squid body. Score the squid in a crisscross pattern; this makes it visually appealing and allows the sauce to seep in better. Cut the squid into bite-sized pieces (about 2cm wide) and place them in a large bowl. Add 2 tablespoons of sugar and all the thinly sliced onion to the bowl. Wearing disposable gloves, gently knead everything together. The moisture from the onion will combine with the squid, tenderizing it, while the sugar helps break down the muscle fibers. Kneading vigorously ensures the seasoning coats every part of the squid evenly.
Step 3
Now, let’s make the seasoning sauce. In a separate bowl, combine 3 tablespoons of soy sauce, 3 tablespoons of gochugaru, 3 tablespoons of cooking wine (mirin), 1 tablespoon of minced garlic, 1.5 tablespoons of anchovy sauce (this adds a deep savory flavor!), 1/2 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Mix them well. Slice the green onion diagonally and add it to the sauce mixture. Knead again with your hands. Marinating the green onion with the sauce beforehand enhances its aroma when stir-fried with the squid.
Step 4
Heat a pan over medium-high heat and add the pork belly. Cook until it’s golden brown and crispy. I used thinly sliced pork belly (daepae samgyeopsal) that I had on hand, and it cooked quickly and tasted wonderfully savory! I highly recommend using daepae samgyeopsal. If you’re using regular pork belly, cook it until golden brown, then cut it into bite-sized pieces.
Step 5
Once the pork is nicely browned, add the marinated squid and green onion to the pan. Stir-fry over high heat until the squid is cooked through. The key is not to overcook it, as squid can become tough! When the squid turns opaque and starts to cook, reduce the heat slightly and continue to stir-fry for another 1-2 minutes until the sauce thickens and coats everything beautifully. This creates a glossy, delicious finish.
Step 6
Voila! Your incredibly delicious O Sam Bulgogi is ready in no time. Serve it over warm rice for a fantastic rice bowl, or enjoy it with fresh lettuce wraps. Sprinkle with toasted sesame seeds for an extra touch of flavor and visual appeal. Don’t miss out on making this easy yet special Korean favorite at home!