Osam Bulgogi (Spicy Squid + Pork Belly Bulgogi)

Fast enough for weeknight dinner. Special enough for the holidays. Smoky, spicy, indulgent, addictively delicious Osam Bulgogi!

Rev up your meals with this exciting Korean favorite: Osam Bulgogi!

What is Osam Bulgogi?

Osam Bulgogi is a Korean dish that combines Ojingeo (squid) + Samgyeopsal (pork belly).

Osam Bulgogi belongs to the Korean family of Bulgogi dishes, which refers to meat that’s cooked over a fire BBQ style. In this case, squid and pork belly is cooked over high heat with spicy paste and a variety of vegetables. The resulting flavor is smoky, spicy, and so delicious and exciting!

Generally, bulgogi is fast-cooking and frequently enjoyed at home. In the case of this squid and pork belly stir fry,

Ingredients:

Organize ingredients into groups(mise en place). A fast and easy stir fry, the cooking time goes quickly — about 6-8 minutes total! When it’s time to cook, throw items one by one into the wok.

  • Pork Belly. Thin sliced pork belly makes this bulgogi so succulent and especially fast cooking.
  • Squid. Instead of whole squid — which needs to be cleaned and broken down — I recommend frozen baby squid. They require no cleaning and their petite size means they can be cooked whole. Look for them in the freezer section.
  • Spicy Paste. Mix the spicy paste in a bowl beforehand.
  • Vegetables. In this case, onion, green onion, and green cabbage. The onions add flavor and aromatic depth. The green cabbage cooks up mild and slightly sweet, while taking on that smoky, charred flavor. If you prefer, swap with mushrooms (oyster, shitake, button), or thinly sliced carrots.

How to Make Osam Bulgogi:

  1. Prep ingredients in separate bowls: marinate pork belly, defrost baby squid, make spicy paste, chop vegetables.
  2. In a smoking hot wok, add oil and pork belly. Cook until 80% done.
  3. Add squid and spicy paste.
  4. Add cabbage, onion, and green onions.
  5. Add fish sauce, drizzle of sesame oil, and sesame seeds.
  6. Serve with rice and kimchi. Enjoy!

PRO Tips:

  • Make sure the wok is HOT! The wok should be slightly smoking before adding the oil.
  • Don’t overcrowd the wok! Cook in batches, if necessary. Otherwise, everything will steam.
  • Use a large fish spatula for mixing. A handy tool for any quick and easy stir fry.
  • Cooking time goes fast! Prep everything in advance to make cooking fast and easy.
  • Marinate the pork overnight. If possible, for better flavor.

How to serve Osam Bulgogi:

Enjoy Osam Bulgogi with rice and kimchi. A perfect one dish Korean meal!

Or, add lettuce wraps, Ssamjang, and Oi Muchim (cucumber salad) for a Korean BBQ style feast!

FAQ:

I don’t own a wok. What else can I use to cook this dish?

If you don’t own a wok, I suggest a cast iron skillet. You may have to cook in batches, depending on the size. Don’t crowd the meat or it will steam! And make sure it’s very hot to get that smoky flavor.

A large stainless steel skillet also works well. Work quickly so the sauce doesn’t burn. Add more oil if it looks dry.

A non-stick skillet also works but the cook time will be longer. Generally, it’s not recommended to crank up the heat on non-stick skillets. Thus, that smoky char will not be as easy to achieve. Instead of sealing the juices with high heat, the lower cooking temp will create a more saucy and juicy dish.

Can I make Osam Bulgogi less spicy?

Yes, this dish can be less spicy. Simply add 1 Tbsp Gochujang + 1 Tbsp Gochukaru instead of the usual amount. I do not recommend taking out the spicy element all together, as it will be quite a different dish.

Can I make this in advance?

All the components can be prepped ahead of time. But I don’t recommend cooking until right before serving. Tastes best that way. Plus, the cooking time goes really fast.

Other bulgogi recipes you may enjoy:

platter of osam bulgogi on grey napkin

Osam Bulgogi (Spicy Squid and Pork Belly Bulgogi)

Fast enough for weeknight dinner. Special enough for holiday potlucks. Saucy and indulgent Osam Bulgogi!
Prep Time 15 mins
Cook Time 10 mins
Course Dinner, Lunch, Main Course
Cuisine Korean
Servings 4
Calories

Equipment

  • Wok
  • Long handled spatula (for mixing)

Ingredients
  

Baby Squid:

  • 1 lb baby squid (defrosted)

Pork Belly:

  • 1 lb Pork Belly, thinly sliced
  • 2 Tbsp Gochujang
  • 1 Tbsp Soy Sauce
  • 1 Tbsp sugar

Spicy Paste:

  • 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

Vegetables:

  • 1/2 onion, sliced
  • 1-2 cups green cabbage, roughly chopped
  • 2 green onions, chopped into 2-inch segments

Additional Ingredients:

  • 1-2 Tbsp fish sauce (at the end)
  • 1 Tbsp sesame oil (for drizzling, at the end)

Instructions
 

Prep everything:

  • Once you start cooking, it goes very fast so make sure everything is ready beforehand.
    ingredients for osam bulgogi in white bowls
  • Marinate pork belly: in a large bowl, combine pork belly, gochujang, soy sauce, and sugar and mix well.
  • Prep baby squid: make sure baby squid is defrosted. Rinse with cold water and drain, squeezing out excess liquid.
  • Make spicy paste: in a medium bowl, combine onion, gochukaru, gochujang, sugar, soy sauce, garlic, ginger and mix well with a spoon.
  • Prep vegetables: slice onion, chop green cabbage, chop green onions.

In the wok:

  • 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.
    pork belly in wok
  • Add spicy paste and squid and mix well. Make sure the spicy paste covers all of the pork belly, about 2-3 minutes.
    pork belly with spicy paste and squid in wok
  • 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.
    vegetables on top of pork belly and squid in wok
  • 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.)
  • 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.
    osam bulgogi in wok with spatula

Notes

*Gochujang has a spicy-ness level ranging from 1-5. I usually buy a spice level 3, medium. Check the carton label to make sure you are satisfied with the spicy level.
Keyword Bulgogi, Osam
30 minutes, All Recipes, Dinner with Friends, Gochujang, Holiday, Korean, Main, Pork, Potluck, Weeknight Meals

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