Osam Bulgogi (Spicy Squid and Pork Stir-Fry)

A Flavourful Taste of Korean Home Cooking

Osam Bulgogi (오삼불고기) is one of Korea’s most beloved spicy stir-fried dishes, combining pork belly (samgyeopsal) and squid (ojingeo) in a vibrant red sauce made with gochujang and gochugaru. The name itself, Osam, is a blend of “O” (squid) and “Sam” (pork belly), while Bulgogi literally translates to “fire meat” – a reference to the traditional way of cooking marinated meat over an open flame.

This dish originated in the coastal regions of Gangwon Province and Busan, where fresh seafood – especially squid – is abundant. Over time, it spread across Korea and became a favourite in both home kitchens and casual eateries. Osam Bulgogi captures the very essence of Korean banchan dining: vibrant, spicy, and meant to be shared with a bowl of steaming white rice or wrapped in crisp lettuce leaves.

What Makes It Special

Osam Bulgogi embodies the classic Korean balance of flavours – spicy, sweet, salty, and savoury. The pork belly offers richness and depth, while the squid adds a chewy, ocean-fresh bite. When these two ingredients simmer together in a gochujang-based sauce, the result is a dish that’s bursting with character and warmth.

Unlike the more common beef bulgogi (made with soy sauce and sugar for a milder taste), Osam Bulgogi leans into Korea’s love for spice. The red pepper powder (gochugaru) and fermented chili paste (gochujang) give the sauce its signature fiery colour and bold, complex heat.

Serving Suggestions

Traditionally, Osam Bulgogi is served sizzling hot with bowls of steamed short-grain rice, kimchi, and a variety of side dishes. It also pairs beautifully with crispy lettuce or perilla leaves – simply wrap the spicy pork and squid with a bit of rice for a fresh, satisfying bite.

Why You’ll Love This Dish

Flavour explosion: A perfect balance of savoury richness from pork and ocean freshness from squid.

• Cultural authenticity: A true taste of Korea’s southeastern coastal regions.
• Quick and easy: Ready in under 30 minutes yet vibrant enough for a special meal.
• Customizable: Adjust spice levels or swap proteins to suit your taste.

Experience the heart of Korean home cooking with this fiery Osam Bulgogi – a dish that celebrates harmony between land and sea, spice and sweetness, simplicity and depth.

Q&As on Beef with Osam Bulgogi

1. What is gochujang?

Gochujang is a traditional Korean fermented chili paste that serves as one of the core flavour foundations of Korean cuisine. Made from red chili powder (gochugaru), glutinous rice, fermented soybean powder (meju), barley malt, and salt, it undergoes a natural fermentation process that gives it its signature depth and complexity. The result is a thick, sticky paste with a rich red hue and a flavour that’s spicy, sweet, savoury, and slightly tangy from fermentation.

Far beyond just a source of heat, gochujang adds umami richness and depth to dishes. It’s used in marinades for meats like bulgogi and galbi, in stews and soups such as kimchi jjigae and sundubu jjigae, and as the key sauce in bibimbap. You’ll also often find it mixed into dipping sauces or stir-fry bases for that unmistakably Korean flavour.

Gochujang comes in varying spice levels – from mild to extra hot – depending on the brand and recipe. Some versions include garlic or fruit extracts for an added touch of sweetness or aroma. Once opened, it should be kept in the refrigerator, where it can last for several months to a year thanks to its fermented nature and salt content.

With its balance of spice, sweetness, and savoury depth, gochujang brings a bold, complex character to any dish it touches – truly the soul of Korean cooking.

2. What does Bulgogi mean, and how is Osam Bulgogi different from regular bulgogi?

The word Bulgogi (불고기) literally means “fire meat” in Korean – referring to meat that is grilled or cooked over direct heat. Traditional bulgogi typically features thinly sliced beef marinated in a soy sauce-based mixture that’s sweet, savoury, and mild.

Osam Bulgogi, however, offers a spicier, bolder profile. It combines pork belly (samgyeopsal) and squid (ojingeo) – hence “o + sam” – stir-fried together in a rich red sauce made of gochujang (Korean chili paste) and gochugaru (red chili flakes). Unlike beef bulgogi, which is often grilled, Osam Bulgogi is cooked in a skillet, producing a more stew-like, glossy sauce that’s perfect for spooning over rice.

3. Where did Osam Bulgogi originate, and why is it so popular in Korea?

Osam Bulgogi originated along Korea’s east coast, particularly in seafood-rich regions like Gangwon Province and Busan, where fresh squid is abundant. The combination of pork belly and squid became popular among locals for its clever balance of land and sea – the fattiness of pork complements the briny, chewy squid perfectly.

Over time, the dish spread nationwide, becoming a staple in Korean diners (pojagmachas) and banchan-style home cooking. Koreans love it not just for its flavour, but for its versatility – it’s a shared dish served sizzling at the table, often enjoyed with steamed rice, lettuce wraps, or even soju.

4. Can I use other proteins instead of squid in this recipe?

Absolutely! While squid is traditional in Osam Bulgogi, you can adapt the recipe depending on what you have. Octopus (nakji) is a close substitute – just parboil it briefly first to keep it tender. Shrimp, cuttlefish, or even scallops work well too for a more seafood-forward version.

If you prefer sticking to land-based proteins, you can replace the squid with thinly sliced beef, chicken thigh meat, or tofu for a plant-based twist. However, note that the classic flavour of Osam Bulgogi comes from the contrast between the fatty pork and mild, slightly chewy squid – that’s what gives the dish its signature texture and balance.

5. What can I serve with Osam Bulgogi?

Osam Bulgogi is typically enjoyed as a main dish and pairs perfectly with a bowl of hot, steamed short-grain rice. But to make it a more authentic Korean-style meal, serve it alongside a few side dishes (banchan). Popular options include:

• Kimchi – a must-have for balancing the spice and richness.
• Pickled radish or cucumber – for a refreshing crunch.
• Korean spinach or bean sprout salad (namul) – lightly seasoned with sesame oil and salt.
• Lettuce or perilla leaves – for wrapping the pork and squid with a bit of rice and sauce.

Finish the meal with a bowl of simple seaweed soup (miyeok-guk) or miso-based broth for a comforting, complete dining experience.