Osam Bulgogi Recipe!
Hi guys! This is the absolute first recipe of 2021!! So excited I get to have a chance to share a more delicious home-cooked Asian recipe with you another year!! I’m so grateful all of you are here to inspire from my recipe. It motivates me so much!! So thank you for being here!!
Today, I will be sharing Osam Bulgogi – Korean Stir-fried Squid & Pork Belly recipe. After I moved to Dallas (actually Plano), I’ve been experimenting with all the different Korean restaurants here, and I found my favorite! The restaurant is called “Maht Gaek 맛객,” and they have really fantastic Korean food there!! Anything on the menu is delicious!! So check them out if you are in the area!
So, their signature menu is their BBQ pork ribs, but I will talk about it another time, but today we will cook Osam bulgogi! I had many different Osam bulgogi, but their style of serving was definitely my favorite so far. They serve bulgogi right on top of blanched soybean sports and shredded green onion on a portable stove, and it was absolutely delicious!!
If you love Korean dining culture and soju (Korean alcohol), this recipe is for you! Of course, if you just drooled over the picture, this recipe is for you too!!
The best part of my Osam bulgogi recipe is making fried rice with the leftover sauce. It is to die for. I’m so excited to share this recipe with you all, so let’s jump into it!!
First, we need to prep our veggies.
Let’s chop 12 to 14 cloves garlic, 1 tsp chopped ginger, and 3 to 5 Thai chili (optional) for sauce.
Slice 1 yellow onion into 1/2″ wide sliced, 2 oz zucchini, and 1 Serrano or jalapeño.
Now, let’s prep our protein.
As you can guess, the main protein is squid and pork belly.
For this recipe, you will need 1/2 lb thinly sliced samgyeopsal (pork belly) or pork shoulder (you can substitute with thinly sliced beef). Slice them into bite-size and place them in a large mixing bowl.
Next, you will need 1/2 lb squid. I just used the whole squid even though it was a bit over 1/2 lb 😅
I had peeled squid skin because it was fresh, but if you don’t mind skin on squid, you don’t have to remove it. When you remove the skin, using a paper towel and starting from a corner will help. Cut them into bite sizes and place them in the large mixing bowl where the pork belly is.
If you can’t find squid or want to use different seafood, calamari, shrimp or scallop would be a great substitute.
Combine samgyeopsal, squid, soy sauce, fish sauce, mirin, maesilaek, sugar, gochugaru, chopped garlic, ginger, Thai chili, and black pepper in a large mixing bowl. I like to mix with my hands to do this part fast, but make sure to wear a glove to protect your hands from spiciness!!
Then add sliced onion and give it a good mix one last time. Cover with a plastic wrap or beeswax, let it marinate for 20 minutes to overnight in a refrigerator.
When you are ready to cook osam bulgogi, you first need to blanch soybean sprouts. If soybean sprouts are hard to find, regular beansprouts work too with this same method. Blanch them in salted boiling water for 3 minutes, then cover, remove from heat and let it sit for 3 minutes.
Remember not to open the lid before 3 minutes!! Soybean sprouts can have a weird smell if they don’t cook properly. So make sure to set your timer.
After sitting 3 minutes with cover, then drain and rinse under running cold water and remove some bad spots if you see any. Set Aside.
Now, let’s start cooking osam bulgogi!
Heat a wok or large skillet over high heat; add 2 tbsp cooking oil and swirl to coat. Add marinated osam bulgogi and stir fry until everything is fully cooked about 5 to 6 minutes.
Make sure that you are on high heat the whole time, don’t be afraid the wok/pan is smoking – that’s what we want for the fire & smokey stir fry flavor!
Finally, toss in sliced zucchini and Serrano pepper. Remove from heat, and they are done cooking!
You can serve osam bulgogi actually just like this with rice and other Korean side dishes. That will be more like lunch. If you want to have a soju partayyy or have family/friends coming over and you want to impress them, do the next step to serve it!
On your serving pan (I’m using Square Pan from Mommy’s Pot, if you’re interested, use my 10% Off Coupon Code “SEONKYOUNG”)
Place blanched bean sprouts and shredded green onion, then osam bulgogi. Garnish with some sesame seeds and chopped green onion, then serve at your dinner table with a portable gas stove and start cooking & eating!
You can start eating as soon as it sizzles because everything is fully cooked already. Keep adding more beansprouts, green onion, and osam bulgogi as you go.
If you are lucky (I was lucky!), your local Hmart or Korean grocery store sells these shredded green onions, perfect for this dish! If you can’t find them, no worries, just slice green onions thinly and serve the same way!
When you are done eating osam bulgogi, you can make fried rice with leftover sauce! Chop leftover veggies with scissors and add some kimchi. Also, chop kimchi with scissors.
Add some rice (how much rice to add is it’s your judgment depending on how much sauce has left on your pan), sesame oil, and sesame seeds.
Fry rice and add 1 egg to your taste if you prefer. (I like to eat this fried rice with roasted gim)
- Total Time: 27 minutes
- Yield: 4 1x
For Osam Bulgogi
- 1/2 lb thinly sliced samgyeopsal (pork belly) or pork shoulder (you can substitute with thinly sliced beef), sliced into bite size
- 1/2 lb squid, calamari or shrimp, cut into bite size
- 2 1/2 tbsp soy sauce
- 2 1/2 tbsp fish sauce
- 2 tbsp mirin
- 2 tbsp maesilaek, Korean green plum extract (you can substitute with apple, pear, orange or pineapple juice)
- 3 tbsp sugar
- 5 tbsp gochugaru
- 12 to 14 cloves garlic, chopped
- 1 tsp chopped ginger
- 3 to 5 thai chili, chopped – optional
- 1/2 tsp black pepper
- 1 yellow onion, 1/2” wide sliced
- 2 tbsp cooking oil
- 2 oz zucchini, sliced
- 1 serrano or jalapeno, sliced
- 1 lb soybean sprouts or beansprouts, blanched in salted water
- 6 oz shredded green onions
- Combine samgyeopsal, squid, soy sauce, fish sauce, mirin, maesilaek, sugar, gochugaru, garlic, ginger, thai chili, black pepper in a large mixing bowl. Then add onion and give it a good mix one last time. Cover with a plastic wrap, let it marinate for minimum 20 minutes to overnight in a refrigerator.
- Heat a wok or large skillet over high heat; add cooking oil and swirl to coat.
Add osam bulgogi and stir fry until everything is fully cooked, about 5 to 6 minutes. Toss in zucchini and Serrano and remove from heat. You can serve osam bulgogi actually just like this with rice and other Korean side dishes. That will be more like lunch. If you want to have a soju party or have family/friends coming over and you want to impress them, do the next step to serve it!
- On your serving pan, place blanched bean sprouts and shredded green onion then osam bulgogi. Garnish with sesame seeds and green onion then serve at your dinner table with a portable gas stove and start cooking & eating! You can start eating as soon as it sizzles, because everything is fully cooked already. Keep adding more beansprouts, green onion and osam bulgogi as you go.
- When you are done eating osam bulgogi, you can make fried rice with leftover sauce! Chop leftover veggies with scissors and add kimchi. Also chop kimchi with scissors. Add some rice (how much rice to add is it’s your judgement depending on how much sauce has left on your pan), sesame oil and sesame seeds. Fry rice and add 1 egg to your taste if you prefer. (I like to eat this fried rice with roasted gim) Enjoy!
- Prep Time: 20 minutes
- Cook Time: 7 minutes
If you are interested in osam bulgogi, you will also like Spicy pork bulgogi, Spicy Octopus (Nakji Bokkeum) or Kongbul, so check them out below!
May I suggest that you include the recipe and ingredient list following the pictorial presentation of how you make the dish, either on the same page or a click on “go to Recipe” tab that will avoid having to search for it. I got lucky when I clicked on comments and the recipe showed up on this page. BTW, I’ve made a few of your dishes and they have become family favorites, especially the salted chicken wings …
Made this over the weekend (without the fancy restaurant style setup though)! My dad LOVED it. The squid I found in my mom’s freezer was there small kind though, so removing the super thin skin was a lot of work but so worth it. Thanks again for another great recipe 🙂
Delicious and easy to make. Love the ‘eat at the table’ aspect, and the bean sprouts soak up all the flavour. I was wondering if beef bulgogi might work as well, simmered on a bed of sprouts and spring onions.
Of course! It will be delicious with beef bulgogi too!