Go Back

Osam Bulgogi

Fast enough for weeknight dinner. Special enough for holiday potlucks. Saucy and indulgent Osam Bulgogi!
Prep Time15 mins
Cook Time10 mins
Course: Dinner, Lunch, Main Course
Cuisine: Korean
Keyword: Bulgogi, Osam
Servings: 4

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 Mirin
  • 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, mirin, 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.