Today’s Menu: Osam Bulgogi (Squid & Pork Belly Bulgogi) 오삼불고기 One of the most important parts of making a good Osam Bulgogi is creating that smoky, charred bulmat, the kind that tastes like it was cooked over charcoal. Since it’s hard to recreate charcoal grilling at home, I looked up different ways to mimic that flavor and found a method using burnt sugar on a high heat pan. For the best result, the pork belly, vegetables, and squid should all be cooked separately over the highest heat possible without oil to remove moisture and create that smoky flavor. 👩🏻‍🍳Osam Bulgogi Recipe * 1 squid (or frozen squid rings) * 200–250g pork belly * 100–150g cabbage * 1/2 onion * 2 stalks green onion * 1/3 carrot * Perilla leaves (optional) Yangnyeomjang (Sauce) * 4T gochugaru * 2T gochujang * 2T soy sauce * 2T mirim * 1T minced garlic * 2t minced ginger * Sesame seeds 1. Make the sauce in advance and cut all the vegetables and squid into bite sized pieces. 2. Preheat a pan over the highest heat. Cook the pork belly first, then set aside. If there’s too much oil left in the pan, wipe it off. 3. Using the same pan without adding oil, stir-fry the vegetables over high heat until cabbage and carrots are almost cooked and slightly charred, then remove. Quickly stir fry the squid as well. 4. Keeping the heat on high, add 2T sugar directly into the pan. Once it starts turning brown, pour in a generous amount of cooking oil and wait until the sugar becomes fully caramelized and deep brown. Add all the cooked ingredients back into the pan to coat them with that smoky flavor. 5. Once everything is well coated, add the sauce and stir-fry until evenly mixed. #koreanfood #lazydinner #bulgogi — @yooinoz TikTok