Spicy Korean Osam Bulgogi (Squid and Pork Belly)
Fast enough for weeknight dinner. Special enough for holiday potlucks. Saucy and indulgent Osam Bulgogi!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb baby squid (defrosted)
- 1 lb Pork Belly, thinly sliced
- 2 Tbsp Gochujang
- 1 Tbsp Soy Sauce
- 1 Tbsp sugar
- 1/2 onion, small diced
- 3 Tbsp Gochukaru ((use less if you like things less spicy, like 1 Tbsp))
- 2 Tbsp Gochujang
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 6 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 onion, sliced
- 1-2 cups green cabbage, roughly chopped
- 2 green onions, chopped into 2-inch segments
- 1-2 Tbsp fish sauce (at the end)
- 1 Tbsp sesame oil (for drizzling, at the end)
Instructions
- 1
Note: Once you start cooking, it goes very fast so make sure everything is ready beforehand.
- 2
Marinate pork belly: in a large bowl, combine pork belly, gochujang, soy sauce, and sugar and mix well.
- 3
Prep baby squid: make sure baby squid is defrosted. Rinse with cold water and drain, squeezing out excess liquid.
- 4
Make spicy paste: in a medium bowl, combine onion, gochukaru, gochujang, sugar, soy sauce, garlic, ginger and mix well with a spoon.
- 5
Prep vegetables: slice onion, chop green cabbage, chop green onions.
- 6
Heat wok on high heat until smoking. Make sure everything is nearby, as the cooking time goes very fast. Add 1 Tbsp oil, making sure to swirl around the bottom of the wok. Add pork belly and cook, stirring with a long handled spatula until 80% cooked through, about 2-3 minutes.
- 7
Add spicy paste and squid and mix well. Make sure the spicy paste covers all of the pork belly, about 2-3 minutes.
- 8
When the squid is not fully cooked but the tentacles start to curl a bit, add the vegetables. Mix well until the vegetables start to wilt and cook down, about 3-4 minutes. The Osam Bulgogi is done when the Squid is fully cooked through and the onions are soft but the cabbage still has a little crunch.
- 9
When everything has finished cooking, add fish sauce. Add 1 Tbsp at a time, tasting after each addition. You may not need at 2 Tbsp of fish sauce. (Taste and adjust accordingly.)
- 10
Drizzle with sesame oil. Garnish with sesame seeds. Serve immediately with rice and kimchi. Optional: serve with lettuce wraps and ssamjang, if eating Korean BBQ style.