Spicy Pork and Squid Stir-fry (O-Sam Bulgogi) with a Tropical Twist
O-Sam Bulgogi Infused with the Sweetness of Pineapple
This O-Sam Bulgogi features chewy squid and tender pork belly, elevated by the addition of refreshing pineapple for a richer, more complex flavor. It’s a delightful dish that balances savory, sweet, and a hint of spice.
Main Ingredients- 300g pork belly, sliced
- 1/4 pineapple, diced (or 150g canned pineapple chunks)
- 1 squid (body), cleaned and sliced into rings
- 1/2 onion, thinly sliced
Seasoning Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (green plum syrup)
- 1/2 Tbsp sugar
- Pinch of black pepper
- Pinch of sesame oil
- 1 Tbsp minced garlic
- 1/2 Tbsp minced spicy chili (optional)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (green plum syrup)
- 1/2 Tbsp sugar
- Pinch of black pepper
- Pinch of sesame oil
- 1 Tbsp minced garlic
- 1/2 Tbsp minced spicy chili (optional)
Cooking Instructions
Step 1
Begin by preparing the pork belly. To remove any gamey odor and help the marinade penetrate better, lightly cook the pork belly in a pan with a splash of cooking wine (like Cheongju or Mirin). This step ensures the meat is tender and absorbs the flavors wonderfully. Be careful not to overcook it; just sear the surface until it’s lightly browned.
Step 2
Add the prepared squid rings and sliced onion to the pan with the partially cooked pork belly. Adding the squid now prevents it from becoming tough. Stir-fry everything together briefly.
Step 3
Now, add all the ingredients for the seasoning sauce to the pan. Stir well and cook over medium-high heat until everything is well combined and the sauce has thickened slightly. Just before it’s fully cooked, add the diced pineapple and perilla leaves (깻잎순 – young perilla shoots, or chopped perilla leaves). Stir-fry for another minute. The pineapple will release its sweet juices, complementing the savory flavors, while the perilla leaves add a fragrant aroma that cuts through any richness. A final drizzle of sesame oil before serving enhances the dish’s aroma and flavor.
