Spicy Pork and Squid Stir-Fry (Osam Bulgogi)

Name: Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1/2 lb Pork belly or pork butt; 2 medium size squids; 1 onion; 1 medium carrot; 1 tbsp sugar; 2 green onion; 1-2 tbsp vegetable oil; 2 garlic cloves; 2 tbsp finely minced fresh ginger; 2-1/2 tbsp Korean chili paste (gochujang); 1-1/2 tbsp Korean chili flakes (gochugaru); 1 tbsp soy sauce; 2 tsp sesame oil; 1 tbsp tasted sesame seeds; 1 tbsp rice wine or dry sherry; 1 tsp curry powder; 2 tbsp corn syrup

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Korean

Spicy Pork and Squid Stir-Fry (Osam Bulgogi)

Rhea Marks

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Stir-frying pork belly and squid together in a spicy sauce? This Korean style spicy pork and squid stir-fry (Osam bulgogi) is a popular dish in Korea. A little bit of Korean chili paste, chili flakes, and a hint of curry powder makes it so unique and tasty. This is a must to try recipe.

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Ingredients

Servings

1/2 lb Pork belly or pork butt cut into bite sizes
2 medium size squids cleaned and cut into pieces
1 onion sliced
1 medium carrot thinly sliced
1 tbsp sugar
2 green onion sliced
1-2 tbsp vegetable oil

Spicy seasoning paste

2 garlic cloves finely minced
2 tbsp finely minced fresh ginger
2-1/2 tbsp Korean chili paste (gochujang)
1-1/2 tbsp Korean chili flakes (gochugaru)
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp tasted sesame seeds
1 tbsp rice wine or dry sherry
1 tsp curry powder
2 tbsp corn syrup

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Instructions

To make spicy seasoning paste; mix all the seasoning paste ingredeints in a small mixing bowl and set aside.
Cook pork belly slices in a skillet over med-high heat until somewhat crisp done. Remove from the skillet and set aside.
Remove some pork fat in the skillet if there are too much. Add the squid and cook until they are curling up and become opaque, about 1-2 minutes. Remove from the skillet and set aside. Do not over cook the squid, otherwise they will be tough like a rubber.
Saute onion and carrot slices until crisp tender. Remove from the skillet and set aside.
Heat a dry skillet over med-high heat until hot. Sprinkle 1 tablespoon of sugar to caramelize.
When the sugar turns deep golden brown, drizzle oil and return the pork, squid, the seasoning paste, and green onion to the skillet. Stir-fry everything over med-high heat until they are incorporated with the sauce, about 1-2 minutes.
Serve immediately over rice. Wrap with lettuce if desired.