Sweet and Spicy Osam Bulgogi (Spicy Squid and Pork Belly Bulgogi)
A stir-fried specialty dish of squid and pork belly tossed in a sweet and spicy seasoning and quickly cooked over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-dish meal combines chewy squid and savory pork belly stir-fried in a spicy seasoning. Adding fruit juice to the sauce helps tenderize the meat, and cooking quickly over medium-high heat prevents the squid from turning tough. It is wonderful as a side dish for rice or as an accompaniment to drinks.
- Servings
- 4 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole, 250 g (large)
- Pork belly300 g
- Onion1/2
- Shredded green cabbage1 handful
- Carrot1/4
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili) (or green chili pepper, red chili pepper)2
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Toasted sesame oil1/2 tbsp
- Ginger juice1/2 tbsp
- Ground black pepper1/2 tsp
- Fruit juice4 tbsp (orange, apple, pear, etc.)
- You can use leftover fruit juice or blend fresh fruit and strain the juice. Alternatively, substitute water for the juice and add a little extra sugar.
- If you do not like spicy food, substitute red chili pepper or green chili pepper. Mushrooms or tteokbokki rice cakes are also great additions.
Steps
1. Cut the pork belly into bite-sized pieces.
2. Score a crisscross pattern on the inside of the squid body, or simply slice it as is.
3. Combine all the seasoning ingredients and mix well.
I added some juice later to keep the meat tender and moist when stir-fried.
You can use leftover fruit juice or blend fresh fruit and strain the juice, or use water instead of juice and add a little extra sugar.
4. Add the pork belly, squid, and prepared seasoning together, and toss gently with your hands to coat thoroughly.
If you let it marinate in the refrigerator for at least 2 to 3 hours, the flavors will penetrate better and make it even more delicious.
5. Season a generous batch, pack into 1-portion packages, and store in the freezer.
Rather than thawing at room temperature, transfer it to the refrigerator ahead of time to thaw slowly before stir-frying.
Preparing and freezing it like this will come in very handy when you are busy or in a hurry.
6. Julienne the accompanying vegetables.
I prepared 2 Cheongyang chili peppers (hot green chilies), but if you do not like spicy food, substitute red chili pepper or green chili pepper.
Mushrooms or tteokbokki rice cakes are also great additions.
7. Heat cooking oil in a preheated pan and stir-fry the seasoned ingredients.
Rather than stir-frying over low heat for a long time, keep the cooking time short over medium heat or higher so the squid does not turn tough.
8. Once the meat and squid are almost fully cooked...
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9. Add the onion and carrot and stir-fry until slightly wilted...
10. Add all the cabbage, large green onion, and chili peppers...
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11. Do not stir-fry for too long; once the vegetables have just wilted, turn off the heat.
12. Finish by sprinkling plenty of toasted sesame seeds over the top and tossing to combine.
Ppunwife's tips
- Rather than stir-frying over low heat for a long time, keep the cooking time short over medium heat or higher so the squid does not turn tough.
- If you let it marinate in the refrigerator for at least 2 to 3 hours, the flavors will penetrate better and make it even more delicious.
FAQ
What can I substitute if I do not have fruit juice for the marinade?
You can grate fresh fruit and squeeze out the juice, or add water instead of juice along with a little extra sugar to balance the sweetness.
How can I stir-fry the squid so it does not turn tough?
Cooking it over low heat for too long makes the texture rubbery, so stir-fry it quickly in a hot pan over medium heat or higher to keep it tender.
Can I season the meat ahead of time and store it?
You can marinate a generous batch and store it in the freezer in 1-portion packages. When cooking, do not leave it at room temperature; move it to the refrigerator in advance to thaw slowly before stir-frying.
How can I adjust the heat if I cannot eat spicy food well?
You can replace the Cheongyang chili peppers with mild green chili peppers or red chili peppers.
