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

A classic Korean stir-fry featuring tender scored squid and savory pork belly glazed in a rich, spicy gochujang sauce with crisp vegetables.

Ingredients

• 300 g squid
• 300 g pork belly
• 2 cups green cabbage
• 1 medium green bell pepper
• 1 small carrot
• 12 medium zucchini
• 6 tbsp Korean spicy stir-fry sauce
• 1 tbsp cooking oil
• optional toasted sesame seeds

Instructions

1. 1Blanch the squid

   

   Carefully place the scored squid pieces into a pot of boiling water. Blanch them briefly for a few seconds until they begin to curl up and firm up slightly, then immediately remove them from the water to prevent overcooking.

   Tip: Keep the blanching time very short—just long enough for the knife patterns to bloom—so the squid remains tender before stir-frying.
2. 2Pan-fry the pork belly

   

   Add a small amount of oil to a heated wok and place the thin slices of raw pork belly into it. Sear and pan-fry the meat until it starts to release its natural fats and turns lightly golden brown around the edges.

   Tip: Searing the pork belly first renders out the fat, which adds an incredible depth of savory flavor to the vegetables and squid later on.
3. 3Combine squid and pork belly

   

   Add the pre-blanched squid pieces into the pan with the seared pork belly. Quickly toss and stir-fry the ingredients together over high heat to blend their savory juices before introducing the vegetables.

   Tip: Keep the heat high during this stage to flash-fry the squid, ensuring it remains tender and succulent without releasing too much moisture into the pan.
4. 4Add the fresh vegetables

   

   Pour the prepared assortment of fresh chopped cabbage, carrots, and other vegetables directly into the wok with the seared pork belly and blanched squid. Stir-fry everything together over high heat.

   Tip: The mountain of vegetables looks large now, but they will shrink down significantly and release juices as they cook down in the hot wok.
5. 5Add the spicy stir-fry sauce

   

   Pour the thick, vibrant red Korean spicy stir-fry sauce directly into the wok over the cooking ingredients. This rich seasoning blend forms the flavor backbone of the entire dish.

   Tip: Make sure to scrape all the sauce from the container into the pan to guarantee an intensely savory and spicy glaze.
6. 6Stir-fry with the sauce

   

   Vigorously toss and stir-fry all the ingredients together over high heat. Ensure that the spicy red sauce evenly coats every single piece of squid, pork belly, and vegetable for uniform flavor.

   Tip: Keep the heat high and stir quickly to preserve the crisp texture of the vegetables while letting the sauce caramelize slightly on the pan surface.
7. 7Transfer to the serving dish

   

   Carefully transfer the hot, fully cooked stir-fried squid and pork belly from the wok into a silver serving dish. Ensure the beautifully scored squid pieces and colorful vegetables are well-arranged for an appealing presentation.

   Tip: Serve this dish immediately while piping hot to enjoy the optimal tender texture of the squid and the crispness of the vegetables.

Storage & Reheating

Burn It Off

Frequently Asked Questions