Kim Dae-seok's O-Sam Bulgogi

• pork belly 400g
• squid 1 piece
• green onion 1 stalk
• onion 1/2 piece
• carrot 40g
• cabbage 100g
• green chili pepper 2 pieces
• red chili pepper 1 piece
• mirin 2 tablespoons
• salt a pinch
• gochugaru 3 tablespoons
• brown sugar (raw sugar) 1/2 tablespoon
• soy sauce 3 tablespoons
• doenjang 1/2 tablespoon
• oyster sauce 1 tablespoon
• minced garlic 1 tablespoon
• jochang 2 tablespoons
• gochujang 2 tablespoons
• water 3 tablespoons
• vegetable oil a little
• sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not cook the meat and seasoning together from the beginning, as the sauce can burn easily and it becomes difficult to judge the doneness of the meat. Always sear the meat first.
• Adding 1/2 tablespoon of doenjang to the sauce helps eliminate any off-flavors from pork and squid while enhancing depth and richness of flavor.
• Do not overcook the squid after adding it—exceeding 2 minutes and 30 seconds will make it tough. Stir-fry quickly and turn off the heat promptly.
• If using shoulder or leg meat instead of pork belly, which has less fat, add a small amount of vegetable oil to the pan before searing.

Recommended for 🙋

• ⭐Those who want to successfully make restaurant-quality o-sam bulgogi at home—dry and chewy, with no moisture.
• ⭐Those looking for a more elevated main dish than regular jeyuk bokkeum.
• ⭐Fans of bold seasonings paired with rich pork belly and chewy squid.