Spicy and Sweet Stir-fried Squid and Pork Belly with Cuttlefish
The Ultimate Combination: Stir-fried Squid and Pork Belly with Premium Cuttlefish
Experience the irresistible charm of ‘Osam Bulgogi,’ a beloved Korean dish featuring squid and pork belly! This recipe elevates the classic by using exquisite cuttlefish, maximizing its flavor, nutritional value, and delightful texture. Prepare for a taste sensation that will leave you craving more.
Main Ingredients- 300g Fresh Cuttlefish
- 300g Pork Belly
Vegetables- 100g Cabbage
- 1/2 Onion
- 1 Scallion (Green Onion)
- 2 Korean Green Chili Peppers
Stir-fry Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice wine)
- 2 Tbsp Plum Extract
- 2 Tbsp Anchovy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil (added after cooking)
- 1 Tbsp Toasted Sesame Seeds (added after cooking)
Cuttlefish Marinade- 1.5 Tbsp Sugar
- 2 Tbsp Mirin (Rice wine)
- 2 Pinches Salt (for pork belly)
- 2 Pinches Black Pepper (for pork belly)
- 100g Cabbage
- 1/2 Onion
- 1 Scallion (Green Onion)
- 2 Korean Green Chili Peppers
Stir-fry Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice wine)
- 2 Tbsp Plum Extract
- 2 Tbsp Anchovy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil (added after cooking)
- 1 Tbsp Toasted Sesame Seeds (added after cooking)
Cuttlefish Marinade- 1.5 Tbsp Sugar
- 2 Tbsp Mirin (Rice wine)
- 2 Pinches Salt (for pork belly)
- 2 Pinches Black Pepper (for pork belly)
- 1.5 Tbsp Sugar
- 2 Tbsp Mirin (Rice wine)
- 2 Pinches Salt (for pork belly)
- 2 Pinches Black Pepper (for pork belly)
Cooking Instructions
Step 1
Begin by thoroughly washing and preparing your vegetables. Slice the onion into thin strips (julienne), about 0.3mm thick. Cut the scallion into 6-7cm lengths. Chop the cabbage into roughly 3cm squares. Slice the Korean green chili peppers diagonally. Having your vegetables prepped will make the cooking process much smoother.
Step 2
Prepare the stars of our dish: 300g of fresh cuttlefish and 300g of pork belly. Clean the cuttlefish thoroughly under running water. You can also use a little flour to help clean and remove any sliminess.
Step 3
Score the cuttlefish lightly with a knife to help it cook evenly and absorb flavors better. Then, cut the cuttlefish into bite-sized pieces, about 1cm in thickness.
Step 4
Marinate the cuttlefish by mixing it with 2 Tbsp of mirin and 1.5 Tbsp of sugar. Gently toss to coat. This step helps tenderize the cuttlefish and remove any potential fishy odor. Let it marinate for about 10 minutes.
Step 5
Now, let’s create the delicious sauce that will bring our Osam Bulgogi to life! In a bowl, combine 3 Tbsp gochugaru, 4 Tbsp soy sauce, 1 heaping Tbsp gochujang, 1 Tbsp minced garlic, 2 Tbsp mirin, 2 Tbsp plum extract, 2 Tbsp anchovy sauce, and 1 Tbsp sugar. Stir well until all ingredients are thoroughly mixed.
Step 6
Add the thinly sliced onion (half an onion) to the marinated cuttlefish. Gently mix and ‘knead’ the ingredients together with your hands, as if lightly mashing them. This helps the onion release its natural sweetness into the cuttlefish.
Step 7
Pour the prepared stir-fry sauce over the cuttlefish and onion mixture. Gently toss and ‘knead’ again to ensure the sauce evenly coats every piece of cuttlefish. Make sure it’s well-marinated.
Step 8
Heat a pan over medium-high heat. Add the pork belly and cook until it’s golden brown and slightly crispy. For extra flavor, lightly season the pork belly with 2 pinches of salt and 2 pinches of black pepper as it cooks.
Step 9
Once the pork belly is nicely browned, transfer it to a separate plate and set aside. This allows the cuttlefish to cook properly without the pork belly overcrowding the pan.
Step 10
In the same pan (you can leave a little pork fat for flavor, or wipe it clean if preferred), add the marinated cuttlefish. Stir-fry over medium heat until the cuttlefish is cooked through. Be careful not to overcook it, as it can become tough.
Step 11
When the cuttlefish is almost cooked, add the reserved pork belly back into the pan along with the sliced scallions and Korean green chili peppers. Stir-fry everything together for another minute until the vegetables are slightly tender. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with 1 Tbsp of toasted sesame seeds for a wonderful aroma and nutty finish. Adding these at the end preserves their fragrance.
Step 12
Your delicious and vibrant Cuttlefish Osam Bulgogi is now ready! Serve hot with steamed rice for a truly satisfying meal.
