Spicy Stir-Fried Pork Belly and Squid (Osam Bulgogi)
Mouthwatering Spicy Osam Bulgogi: A Perfect Dinner Menu
The combination of savory pork belly and firm, chewy squid is always a winner! This dish is an irresistible treat that will awaken your appetite. Enjoying it with a side of refreshing seasoned bean sprouts and fresh perilla leaves makes it even more delightful! (Recipe inspired by ‘Sumine Banchan’.)
Main Ingredients- 350g thinly sliced pork belly (daepae samgyeopsal)
- 320g cleaned squid (body and tentacles separated)
- 2/3 stalk green onion
- 1/2 onion
- 1/4 carrot
- 1 red chili pepper
- 2 green chili peppers
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Seasoning Sauce- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp soy sauce
- 1.5 Tbsp jocheong (grain syrup) or corn syrup
- 1/2 Tbsp maesilcheong (plum syrup)
- 1/2 Tbsp sugar
- 1.5 Tbsp minced garlic
- 1/2 Tbsp minced ginger (optional)
- 1/3 tsp black pepper
Side Dishes- Seasoned bean sprouts (Kongnamul muchim)
- Fresh perilla leaves (Kkaennip)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp soy sauce
- 1.5 Tbsp jocheong (grain syrup) or corn syrup
- 1/2 Tbsp maesilcheong (plum syrup)
- 1/2 Tbsp sugar
- 1.5 Tbsp minced garlic
- 1/2 Tbsp minced ginger (optional)
- 1/3 tsp black pepper
Side Dishes- Seasoned bean sprouts (Kongnamul muchim)
- Fresh perilla leaves (Kkaennip)
Cooking Instructions
Step 1
Let’s start by preparing the squid. Slice the squid body into 1cm thick pieces and separate the tentacles into individual strands. The key is to achieve a wonderfully chewy texture!
Step 2
Time to chop the vegetables! Slice the green onion, red chili, and green chili peppers diagonally about 0.5cm thick. Finely julienne the onion and cut the carrot into bite-sized pieces. The chili peppers will add a spicy kick, while the onion and carrot contribute sweetness and texture.
Step 3
Now, let’s make the delicious seasoning sauce. In a bowl, combine the gochugaru, gochujang, soy sauce, jocheong (or corn syrup), plum syrup, sugar, minced garlic, minced ginger, and black pepper. Mix thoroughly until there are no lumps. Ensuring the sauce is well-blended is crucial.
Step 4
Add all the sliced vegetables (onion, carrot, green onion, chili peppers) to the prepared seasoning sauce. Gently mix and marinate them with your hands, ensuring the vegetables are evenly coated. Do not add the meat at this stage.
Step 5
Divide the marinated vegetables into two portions. Add the squid to one portion and the thinly sliced pork belly to the other. Gently massage the marinade into each ingredient with your hands, allowing it to be well absorbed. Be careful not to knead too vigorously, as this can affect the texture.
Step 6
Heat a frying pan over medium heat. Add the marinated pork belly and stir-fry for about 3 minutes and 30 seconds, or until the pork is almost cooked through. Break up any clumps to ensure even cooking. Since the pork belly is thin, it cooks quickly, so avoid overcooking.
Step 7
Once the pork belly is nearly done, create some space in the center of the pan. Add the marinated squid to the cleared space and stir-fry over high heat for about 2 minutes. Squid can become tough if overcooked, so cook it quickly until it changes color to ensure a tender bite.
Step 8
We’re almost finished! Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds. Give it a quick toss to combine everything. This completes your delicious spicy stir-fried pork belly and squid. Turning off the heat before mixing helps preserve the aromatic sesame oil.
Step 9
Serve this delicious dish generously over a bowl of hot rice. We highly recommend enjoying it with a side of crunchy seasoned bean sprouts and fresh perilla leaves. Wrapping it all in a perilla leaf makes for an even more satisfying meal! Enjoy your flavorful Osam Bulgogi!
