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

This restaurant-style Osam Bulgogi features tender blanched squid and caramelized pork belly tossed in a glossy, sweet, and spicy gochujang glaze. It is the ultimate rice-killer dish.

Ingredients

• 300 g skinless pork belly
• 1 whole squid
• 1/2 onion
• 1 green chili pepper
• 1 red chili pepper
• 2 stalks scallions
• 2 tbsp minced garlic
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp black pepper
• 1 tsp white sugar
• 1 tsp beef powder
• 1 tbsp coarse and fine Korean chili powder (gochugaru)
• 1 tbsp Korean hot pepper paste (gochujang)

Instructions

1. 1Cut the Pork Belly

   

   Take the skinless pork belly and place it on a wooden cutting board. Use a sharp chefs knife to slice the pork belly into thin, even pieces.

   Tip: Slicing the pork belly while it is slightly chilled makes it much easier to cut into uniform thin pieces.
2. 2Blanch the Squid

   

   Bring a pan of water to a rolling boil. Submerge the squid into the boiling water for 30 seconds to lightly cook and firm up the outer flesh, then remove it promptly.

   Tip: Keep a close eye on the timer; blanching for more than 30 seconds can make the squid rubbery.
3. 3Slice the Blanched Squid

   

   After removing the squid from the boiling water, transfer it to a wooden cutting board. Cut the squid lengthwise into strips that are about the width of a finger.

   Tip: Ensure your knife is sharp to make clean cuts through the tender blanched squid without tearing it.
4. 4Measure Sauce Ingredients

   

   Pour 3 tablespoons of light soy sauce into a clear glass measuring cup to start building the flavor base for the stir-fry sauce.

   Tip: Use a clear measuring cup to easily check your measurements as you add each component.
5. 5Mix the Sauce

   

   Add 1 tablespoon oyster sauce, 1 teaspoon black pepper, 1 teaspoon white sugar, 1 teaspoon beef powder, 1 tablespoon coarse and fine chili powder, and 1 tablespoon Korean hot pepper paste to the soy sauce in the measuring cup. Stir the mixture thoroughly until well combined and set aside.

   Tip: Make sure the Korean hot pepper paste is fully dissolved and incorporated into the chili powders and liquids for an even flavor.
6. 6Arrange Pork Belly in Pan

   

   Heat a pan over medium heat and place the sliced pork belly pieces flat into the dry pan, ensuring they are spread out in a single layer to cook evenly.

   Tip: Do not add extra oil to the pan since the pork belly will render its own fat as it cooks.
7. 7Crisp the Pork Belly

   

   Continue to pan-fry the slices over medium heat until both sides turn a rich golden brown and have fully rendered their fat. Remove the pork from the pan and set it aside.

   Tip: Cook over medium heat to render the fat slowly without burning the exterior too quickly.
8. 8Sauté the Onions

   

   After removing the cooked pork belly, keep the pan unwashed to retain the flavorful rendered fat. Add the sliced onions directly into the pan and stir-fry them until fragrant and softened.

   Tip: Leaving the pork fat in the pan adds incredible depth of flavor to the vegetables.
9. 9Add Aromatics and Chilies

   

   Pour green and red chili pepper slices, scallions, and 2 tablespoons of minced garlic into the pan along with the onions, and stir-fry until fragrant.

   Tip: Add the minced garlic carefully so it does not burn immediately in the hot pan.
10. 10Combine Squid and Pork Belly

    

    Transfer the pre-blanched squid and the previously cooked pork belly back into the pan containing the sautéed aromatics and onions.

    Tip: Ensure the squid was blanched for only 30 seconds beforehand so it stays tender and chewy.
11. 11Pour in the Sauce

    

    Pour the prepared sauce mixture directly over the squid, pork belly, and vegetables in the pan. Stir-fry over high heat until the sauce coats all the ingredients evenly.

    Tip: Stir-fry quickly over high heat at the end to lock in moisture and evenly distribute the sweet and spicy glaze.
12. 12Toss and Glaze

    

    Stir-fry everything together over high heat until the rich red sauce thickens slightly, evenly coating all the ingredients in a vibrant, glossy glaze.

    Tip: Keep the heat on high to ensure the sauce thickens and clings to the ingredients without making them watery.

Storage & Reheating

Burn It Off

Frequently Asked Questions