Spicy & Sweet Stir-fried Squid and Pork Belly (O-Sam Bulgogi)
A Flavorful Adventure: How to Make Deliciously Spicy and Sweet O-Sam Bulgogi
Experience the perfect harmony of chewy squid and tender pork belly coated in a deliciously spicy and sweet sauce. O-Sam Bulgogi is a versatile dish, perfect as a hearty side dish for rice or an irresistible accompaniment to your favorite drinks. Packed with colorful vegetables, it’s a visually appealing and satisfying meal. Find more detailed steps on our blog: https://blog.naver.com/whitesky0809/222904605058
Main Ingredients for O-Sam Bulgogi- Pork belly, 3 strips (approx. 300g)
- Squid, 2 medium-sized
- Onion, 1 large
- Napa cabbage, 2 handfuls (approx. 1/4 head)
- Carrot, 1/5 piece
- Yellow bell pepper, 1/2
- Red bell pepper, 1/2
- Green onions, 2 stalks
- Bok choy, 3 heads (optional)
- Korean green chili pepper, 1 (adjust for spice preference)
- Sesame seeds, a pinch (for garnish)
Spicy & Sweet Sauce- Gochujang (Korean chili paste), 3 Tbsp
- Gochugaru (Korean chili flakes), 3 Tbsp
- Soy sauce, 2 Tbsp
- Minced garlic, 1 Tbsp
- Maesilcheong (plum extract), 1 Tbsp
- Oligodang (corn syrup), 1 Tbsp
- Sugar, 1 Tbsp
- Anchovy sauce (or fish sauce), 1 Tbsp
- Sesame oil, a little
- Gochujang (Korean chili paste), 3 Tbsp
- Gochugaru (Korean chili flakes), 3 Tbsp
- Soy sauce, 2 Tbsp
- Minced garlic, 1 Tbsp
- Maesilcheong (plum extract), 1 Tbsp
- Oligodang (corn syrup), 1 Tbsp
- Sugar, 1 Tbsp
- Anchovy sauce (or fish sauce), 1 Tbsp
- Sesame oil, a little
Cooking Instructions
Step 1
Start by thoroughly washing all your vegetables. Julienne the onion, carrot, and bell peppers. Cut the napa cabbage into similar-sized strips. Slice the green onions diagonally, and finely chop the Korean green chili pepper. Clean and cut the squid into bite-sized pieces, and slice the pork belly to a similar length as the squid.
Step 2
In a bowl, combine all the sauce ingredients: gochujang, gochugaru, soy sauce, minced garlic, maesilcheong, oligodang, sugar, and anchovy sauce. Mix well with a spoon to create a smooth sauce. You can marinate the sliced pork belly and squid in this sauce for 10-15 minutes for a deeper flavor, or you can add them directly to the pan while stir-frying.
Step 3
Prepare a wide, flat frying pan or a shallow pot. Arrange the prepared vegetables (onion, napa cabbage, carrot, bell peppers) neatly on the bottom of the pan. Laying the vegetables first helps prevent the meat and squid from burning and keeps them moist.
Step 4
Place the marinated pork belly and squid on top of the vegetables. Start cooking over medium heat. Once the ingredients begin to cook, stir-fry them together. If you prefer a spicier kick, add the chopped Korean green chili pepper at this stage. Stir frequently to ensure even cooking and prevent sticking.
Step 5
When the O-Sam Bulgogi is almost cooked, add optional ingredients like rice cakes (tteok) or pre-soaked flat glass noodles. For the rice cakes, soak them in cold water beforehand for a chewy texture. For the glass noodles, soak them in lukewarm water for about 30 minutes. Stirring them in makes the dish even more substantial and satisfying.
Step 6
In the final stage, add the sliced green onions and bok choy. Stir-fry briefly. Bok choy is best when it retains a slight crispness, so avoid overcooking it. You can omit this or substitute with other leafy greens according to your preference.
Step 7
You can adjust the final consistency of the sauce by controlling the heat. For a saucier dish, continue stir-frying over medium heat. If you prefer a drier, thicker sauce, increase the heat to high and stir-fry quickly to evaporate excess moisture. Finish by sprinkling sesame seeds for a nutty aroma and appealing look. Your delicious O-Sam Bulgogi is ready!
Step 8
After enjoying this delightful O-Sam Bulgogi, we highly recommend making fried rice with the leftover sauce! Simply add chopped kimchi, seaweed flakes, and perilla oil to the pan with cooked rice and stir-fry for a fantastic, flavorful finish. It’s a delicious way to make the most of every last bit!
