Spicy and Sweet Stir-Fried Squid and Pork Belly (Osam Bulgogi)
Ultimate Recipe for Flavorful Osam Bulgogi
Wondering what to make for dinner tonight? Why not whip up some delicious Osam Bulgogi with fresh squid and succulent pork belly you might have on hand! The irresistible combination of spicy sauce, chewy squid, and tender pork belly is guaranteed to satisfy the whole family. It’s the perfect dish whether you’re craving seafood or pork! Osam Bulgogi is an excellent choice for both a hearty side dish and a delicious appetizer. Let’s get cooking!
Main Ingredients- 2 fresh squid, cleaned
- 300g pork belly or pork neck
- 1/2 onion, large
- 1 king oyster mushroom
- 1/2 green onion
- 1/4 carrot
- A few chili peppers (optional, for extra spice)
- 1 handful of Korean parsley (minari)
Spicy and Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp maesilcheong (Korean plum syrup)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- A pinch of black pepper
- A little mirin (rice wine)
- A little ginger powder
- 2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp maesilcheong (Korean plum syrup)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- A pinch of black pepper
- A little mirin (rice wine)
- A little ginger powder
Cooking Instructions
Step 1
First, thoroughly clean the squid by removing the innards and the quill. Peel off the skin; this step ensures the sauce penetrates well and results in a tender texture.
Step 2
After peeling, pat the squid dry. Score the squid body diagonally with a knife. This scoring allows the marinade to seep into the flesh, making it more flavorful, and also creates a beautiful appearance when cooked, enhancing its chewy texture. Cut the squid into large, bite-sized pieces.
Step 3
Cut the pork belly or pork neck into similarly large pieces as the squid. Using a cut with a good balance of fat and meat will yield the best flavor.
Step 4
Prepare the vegetables for cooking. Slice the onion thickly into strips. Cut the green onion diagonally into long pieces to add aroma. Slice the carrot thinly. Cut the chili peppers diagonally for a touch of heat. Slice the king oyster mushroom into 2-3 pieces, keeping their shape. Finally, roughly chop the Korean parsley. (Add the minari towards the end of cooking to preserve its fresh aroma and crispness.)
Step 5
Now, let’s make the star of our Osam Bulgogi: the sauce! In a bowl, combine the gochujang, gochugaru, soy sauce, sugar, maesilcheong, sesame oil, minced garlic, black pepper, mirin, and ginger powder. Mix them thoroughly until well combined. You can substitute sugar with corn syrup or other sweeteners if you prefer.
Step 6
In a large bowl, place the prepared squid, onion, carrot, green onion, and chili peppers. Pour the prepared sauce over them. Do not add the pork belly, mushrooms, or minari yet. Gently mix everything together with your hands, ensuring the squid is well coated with the sauce. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 7
Heat a pan or pot over medium-high heat. Add the marinated squid and vegetables to the pan and stir-fry. Once the squid begins to cook, add the sliced pork belly and mushrooms around the edges of the pan and continue to stir-fry together. When the pork belly is cooked through, add the roughly chopped minari and stir-fry for just another minute or so. Overcooking the minari will make it lose its crisp texture and fresh aroma. Once all ingredients are cooked and the sauce has thickened slightly, your delicious Osam Bulgogi is ready! Serve it over a bowl of hot rice or wrap it in fresh lettuce leaves for a delightful meal. Enjoy your spicy and sweet Osam Bulgogi!
