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

A legendary Korean surf-and-turf classic pairing tender squid and succulent pork belly, vigorously stir-fried over high heat in a rich, glossy, and intensely savory red chili glaze.

Ingredients

• 450 g pork belly, cut into thick slices
• 350 g fresh squid, cleaned and cut into rings
• 1 medium onion, sliced
• 1 small carrot, sliced
• 2 green chili peppers, sliced
• 3 stalks scallions, cut into segments
• 3 tbsp Korean chili powder (gochugaru)
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp oyster sauce
• 1 tbsp cooking wine (mirin)
• 1 tbsp minced garlic
• 0.5 tbsp minced ginger
• 1 tsp cooking oil
• to taste toasted sesame seeds

Instructions

1. 1Sear the pork belly

   

   Add a small amount of oil to a pan and heat it up. Use tongs to place the thick slices of raw pork belly into the heated pan, searing them until both sides turn golden brown to render out the fat.

   Tip: Searing the pork belly first renders out natural fats which will beautifully flavor the vegetables and squid later in the cooking process.
2. 2Cut into bite-sized pieces

   

   Once the pork belly slices are beautifully seared and golden brown on both sides, lift them up slightly and use a pair of kitchen shears to cut the meat directly over the pan into smaller, bite-sized pieces.

   Tip: Using kitchen shears directly in the pan saves time and keeps your cutting board clean from rendered pork fat.
3. 3Add squid and basic aromatics

   

   Introduce the fresh, cleaned squid pieces directly into the pan alongside the seared pork belly bites. At this stage, ensure the heat remains steady to prepare for the addition of the fresh vegetables.

   Tip: Make sure your squid is well-drained before adding it to prevent excess water from boiling the ingredients instead of stir-frying them.
4. 4Prepare the spicy seasoning sauce

   

   In a separate small black bowl, combine three spoons of chili powder, two spoons of sugar, two spoons of soy sauce, one spoon of chili paste, one spoon of oyster sauce, one spoon of cooking wine, one spoon of minced garlic, and half a spoon of minced ginger. Stir well with a wooden spoon until a thick, uniform red paste forms.

   Tip: You can prepare this sauce ahead of time to allow the flavors of the garlic, ginger, and chili paste to fully meld together.
5. 5Incorporate vegetables and sauce

   

   Layer the prepared sliced vegetables—including onions, carrots, green peppers, and scallions—directly into the pan over the squid and pork belly. Then, add a large portion of your mixed spicy red chili sauce paste right on top of the colorful ingredients.

   Tip: Grouping the fresh vegetables and the sauce together helps steam the vegetables slightly as the sauce begins to cook down.
6. 6Stir-fry over high heat

   

   Turn up the flame and actively stir-fry all the ingredients together using two wooden spatulas. Toss vigorously over high heat to ensure the pork belly, squid, and vegetables are completely and evenly coated in the rich, savory, and bright red sauce.

   Tip: Stir-frying rapidly over high heat seals in the juices of the squid and keeps the vegetables crisp while preventing the dish from turning watery.
7. 7Garnish with sesame seeds

   

   Sprinkle toasted white sesame seeds generously over the stir-fried squid and pork belly directly from the container. Stir briefly to distribute the seeds evenly, allowing their nutty aroma to combine with the rich, savory sauce just before serving.

   Tip: For the best flavor and aroma, use freshly toasted sesame seeds and add them at the very end of cooking so they stay crunchy.

Storage & Reheating

Burn It Off

Frequently Asked Questions