Korean Squid & Pork Belly Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Osam takes its name from the first syllables of squid (ojingeo) and pork belly (samgyeopsal).
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The pork belly is cooked first until plenty of fat has rendered, and the squid and gochujang sauce go into that fat, so no extra oil is needed.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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 browned bits can burn.
- 5
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.
- 6
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.
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