Spicy and Sweet Stir-fried Squid and Pork Belly (Osam Bulgogi) with a Smoky Flavor
The Ultimate Rice Thief & Drinking Snack! Baek Jong-won’s Smoky Osam Bulgogi
This is the Baek Jong-won Osam Bulgogi recipe I discovered because I wanted to eat both squid and pork belly! I’ve eaten it several times since the first try, and I still crave it. It’s a flavor that doesn’t get boring. Leftover Osam Bulgogi can be mixed with rice, sprinkled with seaweed flakes, and enjoyed. It’s also the best as a drinking snack! The key is the ‘smoky flavor,’ so skillfully switch between high and medium heat. To avoid burning ingredients later, prepare them beforehand before you start cooking!
Ingredients- 1 squid
- 1 green onion
- 1 Korean green chili pepper
- 2 Tbsp cooking oil
- 2 handfuls of thinly sliced pork belly (about 200-250g)
- 1 onion
- 6 perilla leaves
- A pinch of sesame seeds
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start by preparing the vegetables. Wash the perilla leaves thoroughly, pat them dry, and then slice them lengthwise into bite-sized pieces (about 1-2 cm wide).
Step 2
Peel the onion and slice it into strips. Slicing them not too thinly will retain a pleasant chewiness.
Step 3
Slice the green onion into bite-sized pieces, using both the white and green parts. Similarly, finely chop the Korean green chili peppers to add a spicy kick.
Step 4
Clean and prepare the squid. Slice it into bite-sized pieces (about 1.5 cm wide). You can add the tentacles and head if you like, but I used only the body for a tender texture.
Step 5
Now, let’s start stir-frying. Heat a pan over medium heat and add about 2 tablespoons of cooking oil.
Step 6
Add the sliced green onions to the heated pan. Cook them slowly over low heat to release their aromatic oil (called ‘pa-ki-reum’). It’s important to gently sauté them until fragrant without burning.
Step 7
Once the aroma of the green onion oil rises, immediately add the thinly sliced pork belly. Stir-fry until it’s golden brown and nicely cooked.
Step 8
When the pork belly is partially cooked, add 1 tablespoon of sugar and continue to stir-fry. The sugar enhances the savory flavor of the pork belly and helps the sauce adhere better.
Step 9
Once the pork belly is nicely browned, add the sliced squid. Stir-fry quickly. Squid can become tough if overcooked, so cook it just until it changes color.
Step 10
When the squid starts to cook, add all the seasoning ingredients: 1 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp soy sauce, and 2 Tbsp gochugaru. Turn the heat to high and stir-fry rapidly, infusing it with that crucial smoky flavor without burning!
Step 11
Stir-fry until the sauce coats the squid and pork belly evenly. Then, add the prepared vegetables (onion and green chili peppers).
Step 12
Finally, add the sliced perilla leaves and stir-fry briefly just until they wilt slightly. The fresh aroma of the perilla leaves will enhance the overall flavor.
Step 13
Once all ingredients are well combined, turn off the heat. Drizzle with 1 tablespoon of sesame oil and sprinkle with sesame seeds for a beautiful finish. Your delicious Osam Bulgogi is ready!
