Osam Bulgogi (오삼불고기) Recipe

Clean and slice squid

If using whole squid, remove head, innards, and cartilage. Peel skin if desired. Rinse and pat dry. Slice tube into 1/3-inch rings and score lightly on one side of larger pieces; slice tentacles into bite-sized pieces.

Slice pork and vegetables

If not pre-sliced, freeze pork belly for 20–30 minutes to firm, then slice thinly (about 2 mm). Thinly slice the onion, julienne the sweet potato if using, and cut green onions into 2-inch diagonal pieces. Mince garlic and ginger and slice fresh chili if using.

In a medium bowl combine gochujang, gochugaru, soy sauce, mirin, sesame oil, brown sugar, rice vinegar, water (or anchovy stock), minced garlic and ginger. Whisk until smooth and uniform. Taste and adjust heat or sweetness — the mixture should be spicy, slightly sweet, and saucy enough to coat proteins.

Place the sliced pork belly and squid in separate bowls. Toss the pork with about two-thirds of the sauce and let sit for 10–15 minutes at room temperature (pork will absorb flavor quickly). Toss the squid with the remaining third of sauce and let sit for 5–10 minutes—do not marinate squid for too long to avoid rubbery texture.

Render pork

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil. When hot, add the pork in a single layer (work in batches if needed). Sear and render the fat for 4–6 minutes, stirring occasionally, until edges are browned and most fat has rendered.

Add onion and sweet potato (if using)

Push the pork to one side of the pan, add sliced onion and julienned sweet potato to the empty space, and sauté 2–3 minutes until slightly softened. Stir together with the pork.

Add squid and sauce

Increase heat to medium-high. Add the marinated squid and the remaining sauce to the pan. Stir quickly and continuously for 2–3 minutes until squid is just cooked through and opaque (avoid overcooking). If sauce is too thick or starts to stick, add up to 1–2 tbs water to deglaze and create a glossy coating.

Finish with aromatics

When squid is cooked and pork is tender and well-coated, add green onions and sliced fresh chili. Stir for 30–60 seconds until green onions are wilted but still bright.

Turn off heat. Drizzle the extra 1/2 tsp sesame oil, sprinkle toasted sesame seeds and a pinch of black pepper. Toss once to combine. Taste and adjust seasoning (a splash of soy or a pinch of sugar if needed).

Transfer to a serving platter and serve immediately with steamed rice and lettuce leaves for ssam, or as part of a Korean BBQ spread.