Korean Squid & Pork Belly Stir-fry
Osam-bulgogi is a Korean stir-fry that pairs scored squid and sliced pork belly in a single pan with a gochujang-gochugaru-soy-sugar sauce, delivering both oceanic umami and rich meatiness in every bite. The pork belly cooks first for three minutes, rendering its fat into the pan - this rendered fat then becomes the cooking medium for the squid, deepening the overall flavor. Squid is scored in a crosshatch pattern so the thick sauce penetrates its flesh, and onion provides sweetness to balance the heat. Scallion and perilla leaves finish the dish, adding freshness to what is a staple anju (drinking snack) in Korean restaurants.
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Instructions
- 1
Clean 1 squid, score the body, and cut into bite-size. Slice 200g pork belly into bite-size.
- 2
Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp garlic for the sauce.
- 3
Heat pan on high, stir-fry pork belly first for 3 minutes to render fat.
- 4
Add onion, stir-fry 1 minute, then add squid and sauce. Stir-fry on high heat for 3 minutes.
- 5
Add green onion and perilla leaves, cook 1 more minute, then finish with sesame oil.
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