Spicy Korean Osam Bulgogi (Squid and Pork Belly)

5 from 1 vote

Spicy Korean Osam Bulgogi (Squid and Pork Belly)

An easy and delicious way to change your dinnertime rut: Osam Bulgogi! Also known as Squid and Pork Belly Bulgogi, this Korean dish is decadent and indulgent but still easy enough to make in 30 minutes. The combination of squid and pork belly makes it special!

Prep Time15

Cook Time10

Course: Dinner, Lunch, Main Course

Cuisine: Korean

Keyword: Bulgogi, Osam

Servings:

Calories: 823kcal

Author: Lis Lam

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:

Note: 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, 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.

Notes

PRO Tips:

Make sure the wok is HOT! The wok should be slightly smoking before adding the oil. Creates a sear on the vegetables and meat with brown, crisp edges. Adds flavor.
Don't crowd the wok! To achieve that seared, smoky finish, make sure not to crowd the wok. Cook in batches, if necessary. Otherwise, everything will steam.
Cooking time goes fast! Prep everything in advance to make cooking fast and easy.
Marinate the pork overnight. If possible, for better flavor.

Nutrition