Spicy & Chewy Korean Squid and Pork Belly Stir-fry (Osam Bulgogi)
Delicious Osam Bulgogi Recipe: Master the Flavorful Marinade
This recipe offers a delightful combination of spicy, sweet, and chewy textures, perfect for any occasion! Osam Bulgogi is a popular Korean dish featuring tender squid and succulent pork belly stir-fried in a savory and spicy sauce. Enjoy this versatile dish as a flavorful side with rice or as a mouthwatering appetizer with drinks. Our detailed steps and secret marinade will help you achieve restaurant-quality results at home.
Main Ingredients
- 400g Frozen Pork Belly (Samgyeopsal): Choose cuts with a good balance of fat and meat for a rich flavor and satisfying chew.
- 1 Squid: A fresh squid adds a delightful chewy texture and umami.
- 1/2 Onion: Provides natural sweetness and depth of flavor as it cooks.
- 1 handful Cabbage: Adds a refreshing crunch and sweetness, balancing the dish.
- 1 Green Onion (Scallion): Offers a mild pungent flavor and aromatic finish.
- A little Carrot: For a touch of sweetness and vibrant color.
- 1 Green Chili Pepper and 1 Red Chili Pepper: For heat and visual appeal. Adjust quantity to your spice preference.
Osam Bulgogi Sauce
- 1 Tbsp Sugar: Balances the flavors and adds a subtle sweetness.
- 1 Tbsp Minced Garlic: For aromatic depth and to eliminate any gamey odors.
- 2 Tbsp Cooking Wine (Mirin or Rice Wine): Helps tenderize the meat and seafood while removing any unpleasant smells.
- 2 Tbsp Gochujang (Korean Chili Paste): Forms the flavorful, spicy base of the sauce.
- 2 Tbsp Gochugaru (Korean Chili Flakes): Adds a vibrant color and a fiery kick.
- 2 Tbsp Oligodang (Oligosaccharide Syrup) or Corn Syrup: For a glossy finish and smooth sweetness.
- 2 Tbsp Soy Sauce: Adds umami and savory notes.
- Pinch of Black Pepper: Enhances the overall flavor profile.
- 1 Tbsp Toasted Sesame Seeds: For a nutty aroma and garnish.
- 1 Tbsp Sugar: Balances the flavors and adds a subtle sweetness.
- 1 Tbsp Minced Garlic: For aromatic depth and to eliminate any gamey odors.
- 2 Tbsp Cooking Wine (Mirin or Rice Wine): Helps tenderize the meat and seafood while removing any unpleasant smells.
- 2 Tbsp Gochujang (Korean Chili Paste): Forms the flavorful, spicy base of the sauce.
- 2 Tbsp Gochugaru (Korean Chili Flakes): Adds a vibrant color and a fiery kick.
- 2 Tbsp Oligodang (Oligosaccharide Syrup) or Corn Syrup: For a glossy finish and smooth sweetness.
- 2 Tbsp Soy Sauce: Adds umami and savory notes.
- Pinch of Black Pepper: Enhances the overall flavor profile.
- 1 Tbsp Toasted Sesame Seeds: For a nutty aroma and garnish.
Cooking Instructions
Step 1
Prepare the squid by removing the skin and rinsing it thoroughly under cold running water. Clean out the innards and beak, then cut the squid into bite-sized pieces (about 1-inch segments). This ensures a pleasant texture when cooked.
Step 2
Chop the cabbage into roughly 1-inch pieces. Tip: For extra crispiness, soak the cabbage in cold water with 1 tablespoon of vinegar for 5 minutes, then rinse and drain well. Ensure it’s thoroughly dried.
Step 3
Slice the onion into thick strips to bring out its sweetness. Cut the carrot into thin slices or half-moon shapes for visual appeal. Slit the green onion lengthwise and cut into 1.5-2 inch pieces. Finely chop the green and red chili peppers; they add both heat and a beautiful color to the dish.
Step 4
Heat a pan over medium heat. Add the frozen pork belly slices and spread them out. Use chopsticks or tongs to separate the rolled pieces as they cook. Stir-fry until the pork belly is golden brown and has rendered its fat.
Step 5
Once the pork belly is partially cooked and has released its fat, add the sliced onions and carrots to the pan. Stir-fry them along with the pork belly. The vegetables will absorb the pork’s flavorful drippings and soften.
Step 6
When the onions turn translucent, add the prepared squid. Stir-fry until the squid’s surface turns opaque and firms up. At this stage, add 1 tablespoon of sugar and stir-fry quickly, coating all the ingredients. This helps caramelize the sugar and adds a lovely glaze.
Step 7
Now, pour in the pre-mixed Osam Bulgogi sauce. Increase the heat to medium-high and stir-fry vigorously for about 2-3 minutes, ensuring the sauce coats everything evenly. Finally, add the chopped green onions and chili peppers. Stir-fry for another minute until the green onions are slightly wilted. Your delicious Osam Bulgogi is ready! Garnish with toasted sesame seeds before serving.
