Photograph of the finished Osam bulgogi

Korea · Mực ba chỉ nướng xốt cay Osam bulgogi

Osam bulgogi

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.9 lb
  • Photograph of Pork belly Pork belly 1.8 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 3.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Chrysanthemum greens Chrysanthemum greens 11.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix gochujang with gochugaru, garlic, sugar, and sesame oil, then marinate sliced pork belly for 1 hour.
  2. 2 Only marinate the pork, not the squid; marinating the squid for too long will cause it to release water and dilute the entire pan of marinated meat.
  3. 3 Fry the marinated pork belly in a cast iron pan for 6 minutes until the fat renders out and the edges are slightly browned.
  4. 4 Sauté the onions for 2 minutes before adding the squid with dragon scale pattern.
  5. 5 Stir-fry the squid for exactly 2 minutes; squid cooks very quickly, so adding it after the meat is essential.
  6. 6 Add chrysanthemum greens and scallions, then turn off the heat and wrap in lettuce leaves before eating.
Start cooking