Spicy and Sweet Squid and Pork Bulgogi (Osam Bulgogi)
The Ultimate Homemade Flavor! Dive into the Irresistible Taste of Spicy and Sweet Osam Bulgogi!
When I first got married, my go-to dish was stir-fried squid. I wasn’t confident with fish dishes, but squid, conveniently pre-cleaned and sold, felt manageable. A quick chop and a rapid stir-fry felt like culinary magic! But doing the same thing daily gets boring, so I pondered what else to make. Then it hit me: Osam Bulgogi! Simply adding pork belly (or neck) to stir-fried squid creates a dish that rivals any restaurant! It felt special, like a fusion of two great dishes. Let’s capture that special feeling and make a wonderfully spicy Osam Bulgogi using pork neck from the fridge and fresh squid! You’ll be hooked by the savory and sweet spice that fills your mouth!
Main Ingredients
- 1 Squid (cleaned)
- 300g Pork Neck (or Pork Belly)
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang peppers)
- 1 Green Onion (Scallion)
- 1 bowl Tteokbokki rice cakes (Joraengi tteok, approx. 100g)
Seasoning
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 2 Tbsp Mirin (or Rice Wine)
- 3 Tbsp Oligodang (Korean corn syrup)
- 1 Tbsp Sugar
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- A pinch of Black Pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 2 Tbsp Mirin (or Rice Wine)
- 3 Tbsp Oligodang (Korean corn syrup)
- 1 Tbsp Sugar
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- A pinch of Black Pepper
Cooking Instructions
Step 1
1. **Prepare the Flavorful Sauce:** In a bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 3 Tbsp soy sauce, 2 Tbsp mirin, 3 Tbsp oligodang, 1 Tbsp sugar, and a pinch of black pepper. Mix well until all ingredients are thoroughly incorporated to create your delicious sauce.
2. **Prepare the Main Ingredients:** Thoroughly clean the squid, removing the ink sac and cartilage. Peel off the outer skin and cut the squid into bite-sized pieces. Slice the pork neck into 2-3 cm pieces.
Step 2
3. **Marinate the Ingredients:** Place the prepared squid and pork neck into separate bowls. Divide the prepared sauce in half and pour over each. Gently toss to coat evenly. Let marinate for at least 20-30 minutes to allow the flavors to meld. For an even richer taste, you can refrigerate it for longer.
4. **Prepare the Vegetables:** Slice the onion into thin strips. Slice the green onion and Korean green chilies diagonally.
Step 3
5. **Prepare the Rice Cakes:** If your Joraengi tteok (small rice cakes) are hard, soak them in hot water for a few minutes until softened before using. This ensures they cook up tender and chewy when stir-fried.
Step 4
6. **Stir-fry the Pork:** If you are using pork belly, it will render enough fat on its own, so you may not need extra oil. However, if using leaner pork neck, add about 1 tsp of cooking oil to a pan over medium heat. Add the pork slices and stir-fry until they turn opaque on the surface. This initial sear helps lock in the juices.
Step 5
7. **Combine and Stir-fry All Ingredients:** Once the pork is partially cooked, add the sliced onion, green onion, and Korean green chilies to the pan. Stir-fry until the vegetables begin to soften and become fragrant. Then, add the marinated squid and the softened rice cakes. Continue to stir-fry quickly until all ingredients are well combined and cooked through. Be careful not to overcook the squid, as it can become tough.
Step 6
8. **Finishing Touches:** For an extra kick of spice, feel free to add 1-2 more Korean green chilies. Drizzle with sesame oil and sprinkle with toasted sesame seeds just before serving. This creates a wonderfully fragrant and visually appealing dish. Enjoy this delicious Osam Bulgogi – it’s a true rice companion!
