Korean Squid & Pork Belly Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Osam-bulgogi depends on cooking 200 g of pork belly before adding 1 squid and the thick chile sauce.
Read more
Pat the squid dry, score shallow crosshatches inside the body, and cut it into bite-size pieces; slice the pork belly to a similar size. Stir 2 tablespoons of gochujang with 1 tablespoon each of gochugaru, soy sauce, sugar, and minced garlic until no sugar granules remain. Spread the pork belly in one layer in a hot pan and stir-fry it over high heat for about 3 minutes. Once the edges brown and fat collects in the pan, add the onion and cook it for 1 minute. The squid and sauce enter together after that. Toss quickly for about 3 minutes so the rendered pork fat loosens the seasoning and helps it coat the squid. The squid is ready when its flesh turns opaque and the scored body curls, while the sauce should cling with little watery liquid left on the pan bottom. Add the green onion and perilla leaves for only the final minute, finish with 1 tablespoon of sesame oil, and transfer everything out of the hot pan before the squid continues to firm.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Osam-bulgogi combines tender squid and pork belly in a single pan with a bold, spicy gochujang sauce.
- Finish cue
- Add the squid and sauce, keep the heat high, and stir-fry for about 3 minutes until the squid turns opaque but stays tender.
- Avoid this
- Add squid last and cook quickly to avoid rubbery texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 11 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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