Fast enough for weeknight dinner. Special enough for holiday potlucks. Saucy and indulgent Osam Bulgogi!
Course: Dinner, Lunch, Main Course
Keyword: Bulgogi, Osam
Long handled spatula (for mixing)
1lbbaby squid (defrosted)
1lb Pork Belly, thinly sliced
1/2onion, small diced
3TbspGochukaru(use less if you like things less spicy, like 1 Tbsp)
1Tbsp Soy Sauce
1-2cupsgreen cabbage, roughly chopped
2green onions, chopped into 2-inch segments
1-2Tbspfish sauce (at the end)
1Tbspsesame oil (for drizzling, at the end)
Once you start cooking, it goes very fast so make sure everything is ready beforehand.
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.
Add spicy paste and squid and mix well. Make sure the spicy paste covers all of the pork belly, about 2-3 minutes.
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.
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.
*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.