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Korean Dosirak. This brings back memories of elementary school days, opening up lunch boxes and exchanging banchans with friends. We had our own little bartering system. My American friend would give me ⅓ of his turkey-roast beef sandwich. And I would give ¼ of my rice with a few gyeran mari and few scoops of the main dish. Our bellies were filled. And we were ready to conquer the handball courts. From middle school, this changed. I became self conscience about my "ethnic lunches" and resorted to the plain cafeteria lunches. Now in my 30's, I find myself reminiscing about these gourmet packed lunches again.

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For today's dosirak, we'll be making:

Osam Bulgogi (오삼불고기)

It's called Osam because "O" is from O-jing-uh (오징어), the Korean term for squid. And "Sam" is from Samgyeopsal. And this combination of stir-fried squid and pork belly is phenomenal. It's one of my favorite stir-fired meat dishes! Now, the stir-fry paste may look very spicy. But it's not a make-you-sweat-profusely-type spicy! It's a well-rounded spice with a touch of sweetness. If you enjoy Shin Ramen or Tteokbokki, you'll dig this one too.

Now for the other two banchan, I have already done them in the past. So I will put the links down below:

Gyeran-Mari: Korean Rolled Omelette (see recipe)
Sigeumchi-Muchim: Korean Seasoned Spinach (see recipe)

If you want to buy our specific dosirak set, here it is.

Osam Bulgogi

Delicious pork-belly and squid strips stir-fried in a spicy and tangy gochujang sauce!

5 from 1 vote

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Course: Easy

Servings: people

Ingredients

Fresh Ingredients

Samgyeopsal Pork Belly - 250 grams
Squid - 1 whole
Onion - 1 whole
Perilla Leaves - 5
Spring Onion - small stalk forearm's length

Stir-fry Seasoning

Gochugaru - 3 Tablespoons
Soy Sauce - 1.5 Tablespoons
Gochujang - 2 Tablespoons
Sugar - 2 Tablespoons
Honey - 0.5 Tablespoon
Minced garlic - 1.5 Tablespoons
Black pepper - few shakes
Sesame oil - 1 Tablespoon for garnish

Instructions

Make stir-fry
Cut Samgyeopsal and Squid into bite sized pieces.
Julienne onion into thin slices. Cut spring onion into thin slices. Roll up perilla leaves and cut into thin strips.
Make spicy seasoning by mixing: Gochugaru (3T), Soy Sauce (1.5T), Gochujang (2T), Sugar (2T), Honey (0.5T), Minced Garlic (1.5T), Black Pepper (few shakes). [Note: Don't add in the sesame oil just yet]
Place a large frying pan on medium-high heat. Place oil in. Once hot, place spring onions pieces in. Once they start to sizzle in the oil, add-in the pork belly. Cook the pork-belly until they get a nice brown crisp on one-side. Flip it around and let it cook thru to the other side as well.
Now, raise the heat to a high. Add in your onion slices. Then add-in the squid pieces. And spread the spicy seasoning over the top. Use a wooden spatula to stir-fry it all together. Make sure all of the pieces are evenly coated in the sauce. Stir-around until the squid is fully cooked through (roughly 1-2 minutes).
Turn off the heat. Place sesame oil (1T) in. Garnish with chopped perilla leaves and sesame seeds (few shakes).