Spicy & Sweet Stir-fried Pork and Squid (Osam Bulgogi)
How to Make Delicious Osam Bulgogi
Introducing a recipe for spicy and sweet Osam Bulgogi! This dish perfectly balances the chewy texture of squid with the savory richness of pork belly, creating a truly irresistible flavor. Get ready to enjoy this crowd-pleasing Korean classic at home.
Main Ingredients- 400g Pork Belly (thick-cut is recommended for a better texture)
- 2 Semi-dried Squids (body and tentacles cut into bite-sized pieces)
- 1/2 Cabbage (cut into large chunks)
- 1/2 Carrot (sliced into half-moons)
- 1/2 Onion (cut into large chunks)
- 1 Red Chili Pepper (sliced diagonally)
- 2 Green Chili Peppers (sliced diagonally, add more if you like it spicier)
- 1 Green Onion (sliced diagonally)
- 5 Perilla Leaves (fresh perilla leaves for aroma, thinly sliced)
- 5 Scallions (chopped)
- 1 Tbsp Cooking Oil (for stir-frying)
Seasoning Sauce- 4 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 3 Tbsp Gochujang (Korean chili paste, adds a savory depth)
- 2 Tbsp Soy Sauce (for umami)
- 2 Tbsp Mirin (or cooking wine, to remove gamey odor and add shine)
- 2 Tbsp Minced Garlic (enhances flavor!)
- 2 Tbsp Oligodang (corn syrup, for sweetness and shine)
- 1 tsp Ginger Powder (for a subtle aroma)
- A pinch of Black Pepper (just a little)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 3 Tbsp Gochujang (Korean chili paste, adds a savory depth)
- 2 Tbsp Soy Sauce (for umami)
- 2 Tbsp Mirin (or cooking wine, to remove gamey odor and add shine)
- 2 Tbsp Minced Garlic (enhances flavor!)
- 2 Tbsp Oligodang (corn syrup, for sweetness and shine)
- 1 tsp Ginger Powder (for a subtle aroma)
- A pinch of Black Pepper (just a little)
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce that will make this Osam Bulgogi so delicious. In a bowl, combine the gochugaru, gochujang, soy sauce, mirin, minced garlic, oligodang, ginger powder, and black pepper. Mix well until the sugar dissolves. Making the sauce in advance allows the flavors to meld beautifully with the ingredients.
Step 2
Now, let’s prepare the main ingredients: pork belly and squid. Cut the pork belly into bite-sized pieces, about 1.5 to 2 inches long. Clean and prepare the semi-dried squid, cutting the body and tentacles into pieces similar in size to the pork belly. Avoid cutting them too small, as they will shrink during cooking.
Step 3
Divide the prepared seasoning sauce in half and marinate the pork belly and squid separately. Gently mix the sauce into each ingredient, ensuring it’s evenly coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or ideally for over an hour, to allow the flavors to penetrate deeply. This marination step is key to a rich flavor.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the marinated pork belly and stir-fry until it starts to turn golden brown. Be careful not to burn the marinade, stirring frequently. Cooking over medium heat prevents the outside from burning before the inside is cooked.
Step 5
Once the pork belly is about 70-80% cooked and nicely browned, add the marinated squid and all the prepared vegetables (cabbage, carrot, onion, red chili pepper, green chili peppers) to the pan. Stir-fry over high heat until the vegetables are slightly tender and the squid is cooked through. Cooking quickly over high heat helps keep the vegetables crisp-tender.
Step 6
When everything is cooked, add the diagonally sliced green onions and chopped scallions. Stir-fry for just another minute. If using, add the thinly sliced perilla leaves at the very end and toss gently. Finish by sprinkling sesame seeds on top. The perilla leaves lose their aroma if cooked for too long, so add them right before serving. Your delicious spicy and sweet Osam Bulgogi is ready! Serve it hot over rice.
