Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
Description
Osam Bulgogi combines slices of pork belly and squid cooked separately to maintain tenderness—pork until crisp and squid just until opaque to avoid toughness. Vegetables like sliced onion and carrot are sautéed until crisp-tender. A homemade spicy paste blends Korean chili paste (gochujang), chili flakes (gochugaru), garlic, ginger, soy sauce, sesame oil, rice wine, curry powder, corn syrup, and sesame seeds, yielding a complex seasoning that coats the ingredients during final stir-frying.
The procedure involves caramelizing sugar in a hot dry pan before adding oil, meats, vegetables, and sauce to integrate flavors and achieve a glossy finish. The result is a texture contrast between crisp pork edges, tender squid, and crisp vegetables, balanced by a bold spicy-sweet sauce. Typically served immediately over steamed rice, this dish can also be wrapped in lettuce leaves for a fresh bite.
Ingredients
- 1/2 lb pork belly cut into bite sizes, or pork butt
- 2 squid cleaned and cut into pieces, medium size
- 1 onion sliced
- 1 carrot thinly sliced, medium
- 1 tbsp sugar
- 2 green onion sliced
- 1-2 tbsp vegetable oil
Spicy seasoning paste
- 2 garlic finely minced, cloves
- 2 tbsp ginger finely minced, fresh
- 2-1/2 tbsp gochujang Korean chili paste
- 1-1/2 tbsp gochugaru Korean chili flakes
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp sesame seeds tasted
- 1 tbsp rice wine or dry sherry
- 1 tsp curry powder
- 2 tbsp corn syrup
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.
User Reviews
Overall Rating
5
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