Spicy and Sweet Osam Bulgogi: The Golden Recipe
Easy Osam Bulgogi Recipe: How to Make Osam Bulgogi at Home with the Golden Ratio
Discover the ultimate Osam Bulgogi (squid and pork belly stir-fry) recipe! This dish, featuring tender squid and savory pork belly bathed in a mouthwatering spicy and sweet sauce, is a guaranteed crowd-pleaser. Learn how to create this flavorful Korean classic easily at home, perfect for any occasion.
Main Ingredients- 1 medium squid (approx. 150g), cleaned
- 300g pork belly
- 1 stalk green onion (approx. 80g)
- 1 onion (approx. 200g)
- 1 Tbsp sesame oil (approx. 6g)
Spicy & Sweet Sauce- 2 Tbsp coarse gochugaru (Korean chili flakes) (approx. 14g)
- 1 Tbsp fine gochugaru (Korean chili flakes) (approx. 7g)
- 3 Tbsp sugar (approx. 30g)
- 2 Tbsp soy sauce (approx. 16g)
- 1 Tbsp fish sauce (approx. 8g)
- 2 Tbsp plum extract (maesil cheong) (approx. 20g)
- 3 Tbsp corn syrup (mulyeot) (approx. 36g)
- 1 Tbsp oyster sauce (approx. 12g)
- 1/3 Tbsp gochujang (Korean chili paste) (approx. 10g)
- 1 Tbsp minced garlic (approx. 20g)
- 2 pinches black pepper
- 2 Tbsp coarse gochugaru (Korean chili flakes) (approx. 14g)
- 1 Tbsp fine gochugaru (Korean chili flakes) (approx. 7g)
- 3 Tbsp sugar (approx. 30g)
- 2 Tbsp soy sauce (approx. 16g)
- 1 Tbsp fish sauce (approx. 8g)
- 2 Tbsp plum extract (maesil cheong) (approx. 20g)
- 3 Tbsp corn syrup (mulyeot) (approx. 36g)
- 1 Tbsp oyster sauce (approx. 12g)
- 1/3 Tbsp gochujang (Korean chili paste) (approx. 10g)
- 1 Tbsp minced garlic (approx. 20g)
- 2 pinches black pepper
Cooking Instructions
Step 1
Prepare the cleaned medium-sized squid. A squid with a body about the size of your palm is ideal for portioning.
Step 2
You can remove the squid’s skin if you prefer, or leave it on. To remove the skin, gently rub the edges with a paper towel and pull, or use a pinch of salt to rub and loosen the skin before peeling.
Step 3
Cut the squid body into bite-sized pieces. The exact size is up to personal preference, but typically 1-1.5 inches is common. Don’t worry too much about perfect uniformity.
Step 4
If the suction cups on the squid tentacles are very large, it’s best to remove them as they can affect the texture. Smaller ones are fine to leave.
Step 5
Slice the pork belly into bite-sized pieces. Pork shoulder can also be used as an alternative if you prefer.
Step 6
Cut the green onion into large, 1-2 inch pieces. This makes them easier to pick up and enjoy along with the meat and squid once cooked.
Step 7
Slice the onion into approximately 1cm thick pieces. Don’t stress about making them perfectly uniform; slight variations in thickness are perfectly fine.
Step 8
In a bowl, combine all the sauce ingredients: coarse and fine gochugaru, sugar, soy sauce, fish sauce, plum extract, corn syrup, oyster sauce, gochujang, minced garlic, and black pepper. Mix thoroughly until well combined. Using a mix of coarse and fine gochugaru can help reduce any grittiness. If you don’t have fine gochugaru, simply use coarse gochugaru.
Step 9
For the sauce, using regular soy sauce (jin ganjang) is recommended as its flavor holds up well during cooking. Fish sauce adds a wonderful depth of umami. If you don’t have plum extract, a combination of 1/2 Tbsp sugar and 1 Tbsp vinegar can be a good substitute.
Step 10
Corn syrup (mulyeot) is preferred for sweetness and shine. If using oligodang (corn syrup alternative), opt for isomalto-oligosaccharide, which maintains sweetness better under heat, and use about 80% of the amount of corn syrup.
Step 11
Add the oyster sauce for an extra layer of savory flavor. If you don’t have oyster sauce, you can substitute with about 1/3 Tbsp (3g) of beef bouillon powder.
Step 12
Ensure all remaining sauce ingredients like gochujang, minced garlic, and pepper are added and mixed well. For the best flavor, marinate the sauce in the refrigerator for at least 12 hours to allow the flavors to meld.
Step 13
Heat a pan over high heat. Add the pork belly and stir-fry until most of the pink color disappears and the fat starts to render and sizzle.
Step 14
Add the prepared squid, onion, and green onion to the pan. Keep the heat on high and stir-fry for 1-2 minutes, just until the vegetables begin to soften slightly. If you used pork shoulder instead of pork belly, add about 1 Tbsp of cooking oil at this stage to help the vegetables cook nicely.
Step 15
Pour in all the prepared sauce. Stir-fry for about 1 minute, ensuring the sauce coats all the ingredients evenly. Be mindful not to burn the sauce.
Step 16
Just before finishing, drizzle in the sesame oil and give it a gentle toss to combine. This adds a final aromatic touch.
Step 17
Serve your delicious Osam Bulgogi as a main dish with rice, or enjoy it as a wrap. Place some on a fresh lettuce leaf with ssamjang (dipping sauce), garlic, and a slice of chili pepper for a delightful bite.
Step 18
It’s also fantastic mixed into rice for a quick and satisfying meal! Enjoy making this delicious dish!
