Korean Squid & Pork Belly Stir-fry
Quick answer
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...
What makes this special
- Osam-bulgogi combines tender squid and pork belly in a single pan with a bold, spicy gochujang sauce.
- Pork belly stir-fried first 3 minutes; rendered fat becomes the cooking medium for squid
- Scored squid absorbs marinade faster and finishes in under 3 minutes to stay tender
Key ingredients
Core cooking flow
- 1 Clean 1 squid, pat it dry, and score shallow crosshatches on the body so the sauce can cling.
- 2 Slice the onion a little thick so it keeps some texture under high heat.
- 3 Mix 2 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, sugar, and minced garlic.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 1 squid, pat it dry, and score shallow crosshatches on the body so the sauce can cling.
Cut it into bite-size pieces, then slice 200 g pork belly into similar pieces for even cooking.
- 2Finish
Slice the onion a little thick so it keeps some texture under high heat.
Cut the green onion and perilla leaves for the finish, keeping the perilla separate because it wilts quickly.
- 3Season
Mix 2 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, sugar, and minced garlic.
Stir until the sugar dissolves and the sauce looks thick and even, so it coats the squid fast.
- 4Control
Heat the pan well over high heat, then spread the pork belly in one layer and stir-fry for 3 minutes.
When the edges brown and fat renders, stir before the garlic-like browned bits can burn.
- 5Season
Add the onion and stir-fry for 1 minute to draw out sweetness.
Add the squid and sauce, keep the heat high, and stir-fry for about 3 minutes until the squid turns opaque but stays tender.
- 6Finish
When the sauce clings to the ingredients and watery liquid in the pan reduces, add the green onion and perilla leaves.
Stir-fry only 1 more minute, then drizzle 1 tablespoon sesame oil and serve hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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