Modu Recipes

Ttukdak Hyung's Osam Bulgogi

A diner-style osam bulgogi made by stir-frying pork belly and squid with a special spicy and sweet sauce, then stir-frying in scallion oil.

🙋 Recommended for

  • ⭐ Those who want to recreate diner-style osam bulgogi, which is spicy yet sweet and savory, at home.
  • ⭐ Those who want to enjoy the chewy texture of squid and the rich savoriness of pork belly in one dish.
  • ⭐ Those looking for a spicy rice bowl dish with a generous amount of sauce that will surely stimulate their appetite.

Ingredients needed 🛒2 servings

  • 1 squid
  • Pork belly (or thinly sliced pork belly) - appropriate amount
  • Cabbage
  • Scallions
  • Carrot
  • Zucchini
  • Cheongyang pepper
  • Onion
  • Perilla leaves
  • Gochugaru (Korean chili flakes)
  • Gochujang (Korean chili paste)
  • Mulyeot (corn syrup)
  • Oyster sauce
  • Mirin (rice wine)
  • Potato starch
  • Minced garlic
  • Soy sauce
  • Sesame oil
  • Sesame seeds

Recipe 🍳

  1. Slit the squid open along the belly, scrape out all the innards and bone, wash thoroughly under running water, remove the beak and eyes, and cut into bite-sized pieces.
  2. In a bowl, add gochugaru, gochujang, mulyeot, oyster sauce, mirin, potato starch, and minced garlic to the cut squid and mix well to marinate.
  3. Marinate the pork belly (or thinly sliced pork belly) generously with the same sauce mixture used for the squid and set aside.
  4. Cut the cabbage, scallions, carrot, zucchini, cheongyang pepper, and onion into pieces similar in size to the main ingredients. (If preparing for a rice bowl, chop them smaller for easier mixing with rice.)
  5. Heat cooking oil in a pan and add the prepared scallions. Stir-fry them gently until golden brown to create fragrant scallion oil.
  6. Once the scallion oil is fragrant, add the cabbage and onion, along with soy sauce and gochugaru. Stir-fry to coat the vegetables with a smoky flavor and aroma.
  7. Add the marinated pork belly to the pan first and stir-fry sufficiently over low to medium heat until the meat is completely cooked through.
  8. When the pork belly is fully cooked, add the marinated squid, zucchini, and carrot. Stir-fry quickly for less than 3 minutes to prevent the squid from becoming tough.
  9. Turn off the heat, add cheongyang peppers to your liking, sprinkle with sesame seeds and sesame oil, and mix lightly. Finally, top generously with shredded perilla leaves.
  1. Marinate squid and pork belly separately with a spicy sauce and prepare the vegetables.
  2. Make scallion oil by stir-frying scallions in a pan, then stir-fry vegetables. Add the marinated pork belly first and cook completely.
  3. Add the marinated squid and remaining vegetables, stir-fry quickly for under 3 minutes, then serve topped with sesame oil and perilla leaves.

Cooking tips 💡

  • Squid becomes tough like rubber if overcooked, so be sure to cook the pork belly completely first and add the squid at the very end, minimizing cooking time.
  • For side dishes or appetizers, it's best to cut the ingredients into larger pieces to enhance texture. For a rice bowl, chop them smaller for better integration with the rice.
  • Perilla leaves are a great topping for spicy stir-fried squid dishes, as they help eliminate any fishy smell and dramatically enhance the flavor.

Shop ingredients on Coupang(Ad)

SquidPork BellyCabbageScallionsCarrotZucchiniOnionCheongyang PepperPerilla Leaves
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