Stir-frying pork belly and squid together in a spicy sauce creates a bold and addictive dish. This Korean-style spicy pork and squid stir-fry, known as Osam bulgogi, is beloved across Korea. A blend of Korean chili paste, chili flakes, and a touch of curry powder gives the sauce its distinctive depth and warmth. If you enjoy flavorful, slightly spicy meals, this recipe is a must-try.
Combining rich pork belly with tender squid sounds unusual, but the contrast in textures and flavors is what makes Osam bulgogi so special. The pork becomes crisp and savory while the squid stays tender when cooked correctly. Together with the spicy, slightly sweet sauce, they form a satisfying, balanced dish.
Osam Bulgogi (오삼불고기) breaks down simply in Korean terms:
- O = Ojinguh (squid)
- Sam = Samgyupsal (pork belly)
This dish has grown in popularity in recent years and there are many variations. The version presented here is adapted from a Korean food TV show and adjusted for straightforward home cooking while preserving the flavors that make Osam bulgogi memorable.
What makes Osam bulgogi so unique?
- The unexpected pairing of squid and pork belly
- The addition of curry powder for a subtle, fragrant twist
Try this recipe to appreciate how well the ingredients work together: pork, squid, gochujang, gochugaru, and a hint of curry powder create a deeply satisfying umami and spicy profile. Once you taste it, you’ll see why it’s a favorite.
How to make Korean spicy pork and squid stir-fry
Begin by slicing the onion and carrot, and finely mincing garlic and ginger.
In a small bowl, combine the seasoning paste ingredients until smooth. The curry powder is a key component in this version—don’t skip it; it adds a subtle aromatic dimension that elevates the sauce.
Pork belly works exceptionally well here because it crisps up like bacon and adds richness. If you prefer leaner meat, pork shoulder (butt) is an acceptable substitute. Cut the pork into bite-sized pieces and brown them over medium-high heat until cooked and slightly crisp.
If there is excess rendered fat in the pan after cooking the pork, blot some away with a paper towel to avoid a greasy final dish.
Add the squid pieces to the hot skillet and cook briefly until they curl and become opaque—about 1–2 minutes. Avoid overcooking, as squid becomes tough when cooked too long. Remove the squid and set aside.
Sauté the sliced onion and carrot until they’re crisp-tender, then remove them from the skillet.
Heat a dry skillet over medium-high heat and sprinkle a tablespoon of sugar to caramelize. Let the sugar melt and turn a deep golden brown—this step adds a pleasant depth and glossy finish to the final dish.
When the sugar reaches a deep golden color, drizzle a tablespoon of oil around the pan to lift the caramel and add aroma.
Return the pork, squid, and the cooked vegetables to the skillet, add the seasoning paste and sliced green onions, and quickly stir-fry to coat everything in the sauce.
Stir-fry over medium-high heat for about 1–2 minutes until the sauce is well incorporated and glossy. Remove from heat and serve immediately.
How to serve Osam bulgogi — Serve hot over steamed rice for a classic meal. The spicy, savory sauce soaks into the rice and makes every bite satisfying.
For a lighter, more interactive option, wrap the spicy pork and squid in crisp lettuce leaves along with a spoonful of rice. The contrast of cool lettuce, spicy meat, and tender squid is delightful.
This dish comes together quickly and makes for a memorable weeknight dinner. If you try it, you may find yourself making a second batch for lunch the next day. Enjoy!
More dishes like this
- Spicy Korean Pork Bulgogi (Jeyuk Bokkeum)
- Squid Shrimp Stir-fry with Soybean Paste
- Bossam (Korean Boiled Pork)
- Pork Belly Recipe (Butadon)
Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
Pin Recipe
Leave a Review
Ingredients
- 1/2 lb pork belly or pork butt, cut into bite sizes
- 2 medium size squids, cleaned and cut into pieces
- 1 onion, sliced
- 1 medium carrot, thinly sliced
- 1 tbsp sugar
- 2 green onion, sliced
- 1-2 tbsp vegetable oil
Spicy seasoning paste
- 2 garlic cloves, finely minced
- 2 tbsp finely minced fresh ginger
- 2-1/2 tbsp Korean chili paste (gochujang)
- 1-1/2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp rice wine or dry sherry
- 1 tsp curry powder
- 2 tbsp corn syrup
Instructions
-
Mix all seasoning paste ingredients in a small bowl and set aside.
-
Cook pork belly in a skillet over medium-high heat until somewhat crisp. Remove and set aside.
-
Remove excess pork fat if necessary. Add squid and cook until they curl and turn opaque, about 1–2 minutes. Remove and set aside. Do not overcook the squid.
-
Sauté onion and carrot until crisp-tender. Remove and set aside.
-
Heat a dry skillet over medium-high heat and sprinkle 1 tablespoon of sugar to caramelize.
-
When the sugar turns deep golden, drizzle oil and return the pork, squid, seasoning paste, and green onion to the skillet. Stir-fry for 1–2 minutes until everything is coated and heated through.
-
Serve immediately over rice or wrapped in lettuce.