Korean Spicy Squid
Pork Belly Stir-Fry (Osam Bulgogi)

Recreate this restaurant-quality Osam Bulgogi at home. Crisp squid and charred pork belly are tossed in a vibrant, sweet and spicy gochujang sauce that is perfect over freshly steamed rice.

Ingredients

• 400 g skinless pork belly
• 1 whole cleaned raw squid
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp coarse and fine chili powder (gochugaru)
• 2 tbsp minced garlic
• 1 tsp black pepper powder
• 1 tsp white sugar
• 1 tsp beef powder (dashida)
• 1 onion
• to taste large scallions
• to taste green and red chili peppers
• as needed cooking oil

Instructions

1. 1Blanch the squid

   

   Bring a pot of water to a boil. Carefully lower the whole cleaned squid into the boiling water and blanch it for about 30 seconds. This quick process ensures the squid remains crisp and tender without overcooking.

   Tip: Do not overcook the squid; a quick 30-second blanch is enough to prepare it for stir-frying while maintaining its delicate texture.
2. 2Slice the squid

   

   Remove the blanched squid from the water and transfer it to a cutting board. Using a sharp knife, cut the squid into long strips, approximately the width of a finger. These uniform pieces will be the perfect bite size for the stir-fry.

   Tip: Cutting the squid into uniform strips ensures they cook evenly and absorb the spicy sauce well.
3. 3Mix the spicy sauce

   

   In a bowl, combine three tablespoons of light soy sauce, one tablespoon of oyster sauce, and one teaspoon each of black pepper powder, white sugar, and beef powder. Add one tablespoon of mixed coarse and fine chili powder along with one tablespoon of Korean chili paste. Stir everything together until it forms a smooth, thick red sauce.

   Tip: Adjust the amount of chili powder and Korean chili paste according to your preferred spice level.
4. 4Fry the pork belly

   

   Heat a non-stick pan over medium heat and lightly spray with cooking oil. Once the center of the pan is sufficiently hot, indicated by the center spot turning solid red, carefully lay the thinly sliced skinless pork belly flat into the pan to begin rendering the fat.

   Tip: Make sure the pan is heated to around 180 degrees Celsius before adding the pork to achieve a good sear without sticking.
5. 5Sear until golden

   

   Continue to pan-fry the pork belly slices over medium heat, using chopsticks to flip them occasionally. Cook until both sides of the pork belly pieces turn golden brown and develop a slightly charred texture, ensuring they are aromatic and not greasy.

   Tip: Rendering the fat slowly over medium heat prevents the pork belly from becoming tough and creates a crispy, delicious exterior.
6. 6Stir-fry the onions

   

   Without washing the pan, add the sliced onions into the remaining hot oil. Stir-fry them over medium heat until they become fragrant and begin to soften, creating a flavorful base for the dish.

   Tip: Keep the heat moderate to release the natural sweetness of the onions without burning them.
7. 7Add aromatics and peppers

   

   Once the onions are fragrant, add the sliced green and red chili peppers, large scallion segments, and minced garlic into the pan. Toss everything together to fully bring out the sharp, vibrant aromas of the aromatics.

   Tip: Stir-frying the garlic and chilies in the oil before returning the meat ensures their flavors bloom completely.
8. 8Return the proteins

   

   Return the blanched squid pieces and the previously pan-fried pork belly to the pan, placing them right on top of the stir-fried aromatics and vegetables.

   Tip: Ensure the squid is well-drained before adding it back to prevent the dish from becoming too watery.
9. 9Pour in the sauce

   

   Pour the prepared sweet and spicy Korean chili sauce over the squid, pork belly, and vegetables in the pan. Distribute it as evenly as possible to ensure quick coating.

   Tip: Having the sauce pre-mixed ensures you can add it quickly without overcooking the tender squid.
10. 10Toss and coat

    

    Toss the ingredients rapidly over high heat until the thick, glossy red sauce completely and evenly coats the squid and pork belly. Once heated through and fully coated, remove from heat and serve immediately.

    Tip: Using high heat at this final stage reduces any remaining liquid and helps the sauce cling tightly to the proteins.

Storage & Reheating

Burn It Off

Frequently Asked Questions