Spicy & Sweet Stir-Fried Squid and Pork Belly (Osam Bulgogi)
Super Easy Osam Bulgogi Recipe: Delicious Stir-Fried Squid Sauce from Scratch
Osam Bulgogi is delicious on its own, but it’s even better when wrapped in fresh lettuce leaves! It also makes a fantastic topping for rice bowls or a flavorful fried rice. You don’t need a lot of fancy ingredients; this recipe shows you how to make an incredibly tasty sauce using common pantry staples. Refer to this recipe and give it a try!
Main Ingredients- 1 squid, cleaned and prepped
- 250g frozen pork belly
- 1 stalk green onion
- 1/2 onion
- 2 Korean green chilies (optional)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Spicy & Sweet Sauce (Tablespoon measurement)- 1 Tbsp sugar (heaping)
- 2 Tbsp gochugaru (Korean chili flakes, heaping)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp plum extract or syrup
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp gochujang (Korean chili paste, heaping)
- Pinch of black pepper
- 1 Tbsp sugar (heaping)
- 2 Tbsp gochugaru (Korean chili flakes, heaping)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp plum extract or syrup
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp gochujang (Korean chili paste, heaping)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your ingredients. Here’s a tip: you can substitute the frozen pork belly with thinly sliced pork belly (daepae samgyeopsal) or fresh pork belly. Feel free to add other vegetables like carrots or mushrooms for extra flavor and texture.
Step 2
Cut the prepared squid into bite-sized pieces, about 2cm wide. Cutting them slightly thicker will help maintain a pleasant chewy texture when stir-fried.
Step 3
Place the cut squid in a bowl and add all the sauce ingredients. The measurements are: 1 heaping tablespoon of sugar, 2 heaping tablespoons of gochugaru, 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of plum extract, 1 tablespoon of cooking wine, 1 heaping tablespoon of gochujang, and a pinch of black pepper.
Step 4
Gently mix the sauce with the squid using your hands, ensuring everything is evenly coated. Let it marinate for about 5-10 minutes while you prepare the other ingredients. This allows the flavors to penetrate the squid beautifully.
Step 5
Slice the onion into thick strips and cut the green onion diagonally. If you like it spicy, chop the Korean green chilies; adjust the quantity to your preference or omit them if you prefer milder heat.
Step 6
Heat a pan over medium heat and add the frozen pork belly. Cook until it’s golden brown and has rendered some of its fat. Don’t rush this step; allowing the fat to render adds flavor.
Step 7
Once the pork belly is partially cooked and has released some oil, add the marinated squid to the pan. Turn the heat up to high and stir-fry quickly. Squid cooks fast, so high heat and a short cooking time are key to avoiding a rubbery texture.
Step 8
You’ll see the squid turn opaque and plump up. At this point, add the sliced onion, green onion, and Korean green chilies to the pan. Stir-fry them with the pork and squid, aiming to keep the vegetables slightly crisp.
Step 9
Continue stir-frying on high heat for about 3 more minutes. If you notice anything sticking to the pan or starting to burn, add a tiny splash of water to prevent scorching.
Step 10
Finally, just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle generously with sesame seeds. The nutty aroma of sesame oil and the crunch of seeds will complete this delicious dish. Enjoy your homemade Osam Bulgogi!
