Spicy and Sweet Stir-Fried Squid and Pork Belly (Osam Bulgogi)
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This Osam Bulgogi recipe features tender squid and savory pork belly, seasoned with a vibrant, spicy-sweet gochujang-based sauce. It’s a classic Korean dish perfect for both a hearty meal and a delightful accompaniment to drinks. The combination of chewy squid and succulent pork, coated in a rich, flavorful sauce, creates a truly irresistible taste. Enjoy it wrapped in fresh perilla leaves or pickled radish wraps for a burst of freshness that balances the spiciness. This dish is a fantastic way to use up leftover pork belly, transforming it into something truly special. Get ready for a flavor explosion that will awaken your senses!
Main Ingredients- Squid 600g (body sliced into rings or bite-sized pieces)
- Pork Belly 400g (pre-cooked and sliced, or raw pork belly cut into bite-sized pieces)
Cooking Instructions
Step 1
Prepare the pork belly. If you have leftover boiled pork belly, slice it into bite-sized pieces. If using raw pork belly, cut it into similar-sized pieces for even cooking.
Step 2
In a large bowl, combine the sliced squid and the prepared pork belly.
Step 3
Add the soju (or rice wine) to the bowl. This helps to tenderize the meat and reduce any porky odor. Then, add the minced garlic and minced ginger. Gently mix to coat the ingredients.
Step 4
Add all the seasoning ingredients to the bowl: gochujang, gochugaru, crab roe extract (or anchovy sauce), soy sauce, and corn syrup. Using your hands or a spoon, thoroughly mix and massage the marinade into the squid and pork until everything is evenly coated. Ensure every piece is well-covered.
Step 5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and deepen. This marinating time is crucial for a richer taste. For a quicker version, you can marinate for about 30 minutes.
Step 6
Heat a large skillet or wok over medium heat. Add the gochugaru oil and let it heat up for about 30 seconds until fragrant, being careful not to burn it. This step infuses the dish with a wonderful aroma and a hint of smoky flavor.
Step 7
Add the marinated squid and pork mixture to the hot skillet. Toss in the thickly sliced onion and diagonally cut scallions. Stir-fry over medium-high heat, constantly moving the ingredients.
Step 8
Continue to stir-fry until the squid turns opaque and is cooked through, and the onions are slightly softened and have released their sweetness. Once the main ingredients are cooked, add the cut water dropwort (minari) and gently toss to combine. Cook for just another minute or so, allowing the minari to wilt slightly but retain its fresh crunch.
Step 9
Your delicious Osam Bulgogi is ready! The generous amounts of squid and pork belly create a satisfying and visually appealing dish. The minari adds a fresh, herbaceous note.
Step 10
Transfer the Osam Bulgogi to a serving platter. Sprinkle with toasted sesame seeds for a final touch. This dish is a perfect balance of spicy, sweet, and savory flavors, making it an excellent partner for rice or a delightful appetizer for drinks. Serve with pickled radish wraps or perilla leaves for an even more enjoyable eating experience. Enjoy this flavorful Korean classic!
