| Prep: 30 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 574 | 35g | 13g | 15g |
| sugars | fibre | protein | salt |
| 7g | 3g | 55g | 1.7g |
Why I Love South Korean Osam Bulgogi
There’s a certain thrill that comes with discovering flavors from the other side of the globe, and the Osam Bulgogi embodies this thrill in the most delectable of ways. Steeped in the rich culinary heritage of South Korea, this recipe captures that magical interplay of spices and textures that’s so characteristic of Asian cuisine in general. The Osam Bulgogi, which involves a succulent blend of pork belly and squid in a spicy, flavorful sauce, seems to have taken my taste palate on an unforgettable journey, and it’s one trip I am eager to share with fellow foodies.
The Fusion of Flavors
As someone who hails from the melting pot of culinary traditions that is New York City, I’ve learned to appreciate the seamless fusion of distinct flavors and ingredients. This is exactly what the Osam Bulgogi brings to the table. Drenched in a blazing-hot mixture of hot pepper paste (gochujang) and sprinkled with hot pepper flakes (gochugaru), then beautifully balanced out with a sweet drizzle of honey and subtly fragrant notes of sesame oil, this dish is a bold riot of flavors that captures your senses.
My Inspiration
In crafting this recipe, I found inspiration in the works of the renowned Korean-American chef Maangchi. This incredibly talented lady has a knack for transforming traditional Korean dishes into something that’s accessible for the international palate, without losing their authentic essence. It was this very essence that I sought to capture in my interpretation of the Osam Bulgogi.
A Match Made in Foodie Heaven
While the Osam Bulgogi is unquestionably flavorful on its own, it somehow magnifies its deliciousness when paired with certain dishes. Gently nestled on a bed of steamed white rice, this hearty meat dish becomes even more palatable. Sides of Kimchi or a refreshing cucumber salad lend it a delightful contrast, rounding off your sensory experience with their cool, crisp textures.
The beautiful melting pot that is New York has taught me that variety truly is the spice of life. And meals like the Osam Bulgogi are an excellent way to ensure that this variety extends to your dining table. So, go ahead, step into your kitchen and embark on this gastronomic adventure – it’s truly a trip worthwhile.
What You’ll Need
- 2 pounds of pork belly
- 1 pound of squid
- 1 cup of hot pepper paste (gochujang)
- 1/2 cup of soy sauce
- 1/4 cup of hot pepper flakes (gochugaru)
- 2 tablespoons of sugar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 2 tablespoons of crushed garlic
- 1 teaspoon of ginger, minced
- 1/2 cup of onion, finely chopped
- 2 green onions, chopped
- 1 medium sized carrot, sliced
- 2/3 cup of water
- 2 cups of cabbage, chopped
- 1 cup of king oyster mushrooms, sliced
- 1 green chili pepper, sliced
- 1 red chili pepper, sliced
- Sesame seeds to garnish
Method
Step One
Start by preparing the ingredients. Slice the pork belly into bite-sized pieces and clean the squid before cutting it into similarly sized pieces. Finely chop the onion, chop the green onions and slice the carrot. Slice the king oyster mushrooms and both the green and red chili peppers. Lastly, chop the cabbage and set everything aside.
Step Two
Next, you need to make the sauce for the Osam Bulgogi. In a bowl, mix the hot pepper paste (gochujang), soy sauce, hot pepper flakes (gochugaru), sugar, honey, sesame oil, crushed garlic, and minced ginger. Stir until everything is fully combined.
Step Three
In a large pan, start by stir-frying the pork belly pieces. Once they’re half-cooked, add in the finely chopped onion and continue to stir-fry until the onion is translucent.
Step Four
Now add the sauce you made earlier to the pan and mix it well with the pork and onion. Add the water and bring everything to a boil. Let it simmer for about 5 minutes to let all the flavors blend together.
Step Five
Once the sauce has simmered, add in the squid, green onions, carrot, cabbage, king oyster mushrooms, and sliced peppers. Stir well to make sure everything is coated with the sauce. Let it cook for another 5-10 minutes, or until the squid is completely cooked through.
Step Six
Sprinkle the finished dish with sesame seeds before serving. Enjoy your delicious Osam Bulgogi!
Note:
The cooking time could vary depending on the size of your squid and pork belly pieces, so it’s best to adjust as necessary.
