The Ultimate Osam Bulgogi Secret Why Pairing Squid with Pork Belly Changes Everything
Combining the spicy kick of stir-fried squid with the savory richness of grilled pork belly, Osam Bulgogi is a legendary Korean fusion dish. It is a fantastic main course for a family meal as well as a wonderful pairing drink (anju) for a glass of soju or beer. Here is the ultimate step-by-step recipe to make it perfectly at home!
Equipment
- Frying Pan or Skillet
- Cutting Board & Knife
- Mixing Bowls
- Spatula or cooking chopsticks
Ingredients
- —-Main Ingredients:—-
- 1 squid cleaned innards and ink removed
- 150 g pork belly samgyeopsal
- 1/2 onion
- 2 stalks green onion daepa
- 2 chili peppers putgoyu
- 3 cloves garlic
- Cooking oil
- —-Sauce / Seasoning:—-
- 2 tbsp red pepper paste gochujang
- 2 tbsp red pepper powder gochutgaru
- 1 tbsp soy sauce
- 1 tbsp rice wine cheongju
- 1 tbsp sugar
- 1 tbsp malt syrup moryeot
- 1/2 tbsp minced garlic
- Sesame oil a dash
- A pinch of ginger juice
Instructions
- Step 1: Clean the squid by removing the innards and ink. Score diamond patterns on the inner side, then cut into bite-sized pieces.
- Step 2: Cut the pork belly into bite-sized pieces, then mix with half of the prepared sauce to marinate.
- Step 3: Slice the onion thinly, diagonally slice the green onions and chili peppers, and thinly slice the garlic cloves.
- Step 4: Stir-fry and FinishLightly oil a heated pan and stir-fry the pork belly and garlic first over medium heat. Once the pork belly is partially cooked, add the squid and the remaining sauce. Continue to stir-fry, being careful not to burn the sauce. Finally, toss in the onion, green onion, and chili peppers, mixing everything together evenly.💡 Key Point: The crucial factor for the best flavor is heat control. Make sure the sauce doesn't stick to the bottom or burn, continuously tossing so that all the ingredients and sauce are evenly coated and perfectly combined.
- Step 5: Plate and ServeTransfer the finished squid and pork belly stir-fry to a serving plate. If you have roasted seaweed flakes (gim-garu) and sesame oil at home, add a light drizzle and sprinkle on top. The unique, savory nuttiness of the seaweed flakes will beautifully enhance the flavors of the dish.
Notes
💡 Tip: How to Prep the Squid Remove the innards from the body, cut out the eyes between the body and tentacles, and firmly swipe your fingers down the tentacles to remove the suction cups. While it's best to peel the skin entirely for clear dishes like squid salad, you don't have to perfectly peel it for a spicy stir-fry. If you do want to peel it, grip the edge of the skin with a paper towel or a pinch of coarse salt—it will pull right off without slipping.
💡 Tip: Delicious Variations & Mild Substitutes This dish is fantastic served over a bowl of warm rice as a rice bowl (Deopbap). For extra layers of flavor, try topping it with furikake, katsuobushi (bonito flakes), cheddar cheese, a dollop of cream, roasted seaweed flakes, or a fried egg. If the dish is too spicy for you, simply substitute the chili peppers with water spinach (ong choy) or green beans. They provide a wonderful crunch and a mild, delicious finish.
👨🍳 Park's Kitchen Story "The chewy texture of the squid and the savory, rich juices of the pork belly meld beautifully with the spicy sauce. It creates a flawless harmony that serves as a hearty side dish for rice or the perfect companion for an evening drink."