Dosirak
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Osam Bulgogi

Delicious pork-belly and squid strips stir-fried in a spicy and tangy gochujang sauce!
Course: Easy
Servings: 2 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). 

Notes

  • See video below for more details