Spicy Korean Iron Plate Squid
Pork Belly (Osam-Bulgogi)

A classic Korean surf-and-turf harmony featuring tender squid and crispy pork belly tossed on a sizzling griddle in a glossy, fiery gochujang sauce.

Ingredients

• 400 g pork belly, cut into thick strips
• 1 whole fresh squid, cleaned and tube sliced into rings
• 1 large red onion, sliced into rings
• 3 stalks scallions, cut into sections
• 2 tbsp Korean chili paste (gochujang)
• 3 tbsp Korean chili powder (gochugaru)
• 2 tbsp minced garlic
• 1 tbsp white sugar
• 1 tsp salt
• 2 fresh green chilies, diagonally sliced
• to taste toasted white sesame seeds

Instructions

1. 1Slice the raw squid

   

   Place the cleaned, raw squid body flat on a wooden cutting board. Using a sharp kitchen knife, carefully slice the squid horizontally into even rings. Keeping the rings uniform in size ensures that they will cook evenly and maintain a tender texture when grilled.

   Tip: Pat the squid completely dry with a paper towel before cutting; this prevents it from slipping on the board and ensures a safer, cleaner cut.
2. 2Season the squid rings

   

   Place the cleaned and sliced squid rings into a black mixing bowl. Sprinkle white sugar and salt over the squid to form the base seasoning layer, which enhances its natural sweetness and prepares it for marination.

   Tip: Ensure the squid is well-drained before adding to the bowl so the seasonings adhere better without becoming too watery.
3. 3Add aromatics and spice

   

   Add a generous amount of minced garlic and chopped scallions on top of the squid rings. Follow by adding vibrant red chili powder to build up the spice and depth for the marinade.

   Tip: Adjust the amount of chili powder according to your spice preference, but dont skimp on garlic as it pairs beautifully with squid.
4. 4Add chili paste and marinade bases

   

   Spoon a thick dollop of rich Korean chili paste onto the seasoned squid. Coat the top with additional chili powder to ensure a deep, uniform color and a spicy, savory glaze.

   Tip: The combination of paste and powder provides both moisture and intense color to the seafood marinade.
5. 5Mix and marinate the squid

   

   Scatter freshly sliced raw red onions over the seasoned squid mixture in the bowl. Sprinkle a handful of white sesame seeds evenly across the top, then mix thoroughly by hand to fully coat the squid rings.

   Tip: Red onions add a pleasant crunch and a mild sweet sharpness that complements the savory dish perfectly.
6. 6Sear the pork belly

   

   Use kitchen tongs to lay thick strips of raw pork belly onto a hot, black circular iron grill plate. Sear the meat until both sides turn golden brown and begin rendering their flavorful lard.

   Tip: Preheat the grill plate thoroughly before adding the meat to get a perfect sear and quickly release the pork fat.
7. 7Flip and brown the pork

   

   Flip the pork belly strips onto the hot pan or grill plate. Cook until both sides develop a beautifully golden-brown, charred crust, allowing the rich lard to render out completely into the pan.

   Tip: Letting the pork belly sear without moving it initially helps achieve that perfect golden crust and renders more fat for the next steps.
8. 8Cut into bite-sized pieces

   

   Using a pair of kitchen shears, cut the golden-brown seared pork belly strips directly into bite-sized pieces while keeping them on the hot plate.

   Tip: Using kitchen scissors directly on the grill saves time and keeps the meat hot, a classic technique in Korean-style grilling.
9. 9Arrange the pork belly

   

   Carefully push and arrange the cut pork belly pieces into a neat circle around the outer edge of the iron pan. This clears the center area where the rendered pork fat will pool.

   Tip: Moving the pork belly to the edge keeps it warm without overcooking it, while collecting the flavorful lard in the center for the squid.
10. 10Add marinated squid

    

    Place the spicy marinated squid mixture directly into the center of the pan, allowing it to cook in the rendered pork fat. Top with sesame seeds and chopped green onions for extra flavor.

    Tip: Cooking the squid in the rendered lard infuses it with incredible richness and balances the spicy marinade.
11. 11Add red onions and combine

    

    Scatter fresh slices of red onion and green chilies into the pan around the central marinated squid. Use chopsticks and a spoon to stir-fry everything together over medium-high heat, allowing the vegetables to slightly soften and the squid to fully mingle with the rendered pork belly fat.

    Tip: Keep the stir-fry moving quickly so the squid cooks evenly without becoming rubbery, and the onions retain a bit of their crisp texture.
12. 12Stir-fry everything together

    

    Toss the seared pork belly pieces, spicy marinated squid, and sliced red onions together on the hot iron plate. Stir-fry the mixture continuously so the squid and aromatics absorb the rich, rendered pork fat. Continue cooking until all the ingredients are fully incorporated, bubbling, and intensely aromatic.

    Tip: Keep the heat moderately high while tossing to ensure the squid cooks quickly without turning rubbery or releasing too much moisture.

Storage & Reheating

Burn It Off

Frequently Asked Questions