Spicy & Sweet Stir-fried Squid and Pork Belly Fried Rice
The Osam Bulgogi Fried Rice I Had Today Was Absolutely Delicious!
I originally made Osam Bulgogi (stir-fried squid and pork belly) to clear out my fridge, but the fried rice turned out so incredibly tasty that I couldn’t stop eating it! My diet plans are postponed again. I had it for lunch today, but next time I’m definitely pairing it with soju. Haha!
Main Ingredients
- Pork belly or pork shoulder 750g
- Small squid 3 pieces
- 1 Onion, thinly sliced
- 1 Scallion, chopped
- 4 Chilies (green or red), chopped
Osam Bulgogi Seasoning
- 1 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 6 Tbsp Coarse Gochugaru (Korean chili flakes)
- 1 Tbsp Fine Gochugaru
- 2.5 Tbsp Gochujang (Korean chili paste) (generous)
- 6 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 3 Tbsp Mirin (rice wine)
- 2 Tbsp Sesame Oil
- 1/2 Scallion, finely minced
- 2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Grated Onion (optional, adds sweetness and aroma)
- 1 Tbsp Dashida (or MSG)
- 0.5 Tbsp Black Pepper
- 1/3 Tbsp MSG (optional, enhances umami)
- 1 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 6 Tbsp Coarse Gochugaru (Korean chili flakes)
- 1 Tbsp Fine Gochugaru
- 2.5 Tbsp Gochujang (Korean chili paste) (generous)
- 6 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 3 Tbsp Mirin (rice wine)
- 2 Tbsp Sesame Oil
- 1/2 Scallion, finely minced
- 2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Grated Onion (optional, adds sweetness and aroma)
- 1 Tbsp Dashida (or MSG)
- 0.5 Tbsp Black Pepper
- 1/3 Tbsp MSG (optional, enhances umami)
Cooking Instructions
Step 1
The day before cooking, combine all the ‘Osam Bulgogi Seasoning’ ingredients in a bowl and mix well to create the marinade. Cut the pork into bite-sized pieces and marinate them in this sauce. Marinating in advance allows the flavors to deeply penetrate the meat, making it much more delicious!
Step 2
Clean and prepare the squid, removing the skin. Score the squid with a knife and then cut it into bite-sized pieces. (Scoring helps the marinade penetrate better and improves texture.) Add 2 tablespoons of sugar to the cut squid and gently massage it in. This process helps to tenderize the squid and draw out some moisture.
Step 3
If a lot of liquid has been drawn out from the squid by the sugar, drain it off. Then, add another 2 tablespoons of sugar and massage it in again. This step will further tenderize the squid and add sweetness, enhancing its overall flavor.
Step 4
Thinly slice 1 onion. Add the sliced onion to the squid prepared in step 2 and gently mix them together, allowing the onion’s juices to meld with the squid. The sweetness and aroma of the onion will infuse into the squid, creating an even more delicious Osam Bulgogi.
Step 5
Combine the pork marinated in the sauce, the squid mixture from step 3, and the chopped scallions and chilies in a single bowl. (If you made extra marinade in step 1, you can add more of the remaining sauce at this point.) Mix all the ingredients together with your hands, ensuring the sauce coats everything evenly.
Step 6
Heat a pan over high heat and first cook the pork until it’s nicely browned. Once enough pork fat has rendered, add the marinated squid and vegetables. Stir-fry everything quickly over high heat until just cooked through. Be careful not to overcook, as the squid can become tough. The key is to stir-fry rapidly until all ingredients are cooked! Your spicy and sweet Osam Bulgogi is ready.
Step 7
Use any leftover Osam Bulgogi sauce to make fried rice! Add cooked rice, sesame oil, toasted sesame seeds, and crumbled seaweed to the pan with the sauce. Stir-fry until everything is well combined. This fried rice, infused with the delicious flavors of Osam Bulgogi, is a fantastic dish on its own. Enjoy it as a satisfying meal.