Perfect Osam Bulgogi (Squid and Pork Belly Stir-fry)
Master Chef Baek Jong-won’s Signature Osam Bulgogi Recipe
Experience an explosion of textures and flavors with this sensational Osam Bulgogi! The delightful chewiness of squid perfectly complements the rich, savory taste of pork belly, all coated in a sweet and spicy sauce that’s incredibly addictive. This recipe, inspired by Baek Jong-won, guarantees restaurant-quality results right in your kitchen. Get ready for a true culinary masterpiece!
Main Ingredients- 1 squid
- 300g pork belly
- 1/2 large green onion (scallion)
- 1/2 medium onion
- 1 Korean green chili pepper (cheongyang pepper)
Flavorful Marinade- 1.5 Tbsp brown sugar
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp mirin (or cooking wine)
- 3 Tbsp soy sauce (Korean soup soy sauce preferred)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 1.5 Tbsp brown sugar
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp mirin (or cooking wine)
- 3 Tbsp soy sauce (Korean soup soy sauce preferred)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly cleaning the squid. Pay special attention to the tough, gritty bits inside the tentacles; removing these will ensure a much more pleasant, tender texture.
Step 2
Once cleaned, cut the squid tentacles about twice from the top, then separate them. For the longest tentacles, give them an additional cut to make them more manageable.
Step 3
Slice the squid body in half lengthwise, then cut it into bite-sized pieces, about 1cm thick. Avoid cutting them too thin, as they will shrink considerably when cooked.
Step 4
It’s time to marinate the squid. Place the cut squid in a bowl and sprinkle with 1.5 tablespoons of brown sugar. Gently mix with your hands until evenly coated. The sugar helps draw out moisture, allowing the marinade to penetrate better. (Tip: Using 1 tablespoon of white sugar can help control the sweetness level.)
Step 5
Prepare the vegetables: thinly slice the onion. Cut the green onion and Korean green chili pepper diagonally into bite-sized pieces. These will add color and a pleasant kick.
Step 6
Now, add the seasonings to the sugar-marinated squid. Sprinkle in 2.5 tablespoons of gochugaru, 1 tablespoon of minced garlic, 3 tablespoons of mirin, 3 tablespoons of soy sauce, and 1/2 tablespoon of gochujang. Mix well again to ensure the squid is thoroughly coated. (Tip: Taste the mixture. If it’s not salty enough for your preference, adding an extra 1/2 tablespoon of gochujang will boost the savory depth.)
Step 7
Add the sliced onion, green onion, and green chili peppers to the marinated squid. Gently toss everything together to combine.
Step 8
Finish the marinade by drizzling in 1 tablespoon of sesame oil and a sprinkle of sesame seeds. This adds a wonderful nutty aroma and flavor.
Step 9
Time to cook the pork belly! Cut the pork belly into bite-sized pieces and arrange them in a single layer around the edge of a frying pan.
Step 10
Resist the urge to add the squid immediately! Allow the pork belly to cook and render its delicious fat. Stir-frying the squid in this rendered fat is key to achieving maximum flavor.
Step 11
Once the pork belly is golden brown and has released a good amount of its flavorful fat, add the marinated squid mixture into the empty spaces in the pan.
Step 12
Stir everything together, allowing the pork belly and squid to cook and mingle. The savory pork fat will beautifully coat the squid and vegetables.
Step 13
Since the pork belly is already cooked, you only need to cook the squid until it’s tender and opaque. Garnish with a final sprinkle of sesame seeds. Your delicious Osam Bulgogi is ready to be enjoyed with a side of rice! ^^
