An easy and delicious Korean recipe to make at home: Spicy Pork Belly Bulgogi! A spicy-sweet Gochujang marinade and thick slices of pork belly are cooked until sizzling hot. The crisp edges, flavorful marinade, and simple cooking method make this easy enough for weeknight dinner. Enjoy with rice, lettuce wraps, and kimchi!
What is Spicy Pork Belly Bulgogi?
Korean Spicy Pork Belly Bulgogi, also called Dwaeji Bulgogi, is a popular Korean dish featuring thick strips of pork belly seasoned in a spicy-sweet marinade. A dish that combines the fatty richness of Samgyeopsal with the spicy flavor of Jeyuk Bokkeum. At Korean BBQ restaurants it’s served on a hot, sizzling platter. Spicy and smoky with great flavor!
Spicy Pork Belly Bulgogi is more indulgent than Pork Bulgogi, which is made with lean pork shoulder. The fattiness of pork belly and the flavorful marinade makes this a stand-out dish.
The key is to make sure the pork belly is about 1/4-inch thick. Thin enough so that it cooks quickly. But thick enough so that every bite feels meaty and rich.
Fatty and rich, pork belly is a popular meat in Korean cuisine because of its luscious flavor. When cooked on a hot grill, the fat renders out resulting in crispy edges and tender, juicy meat.
The spicy marinade ingredients include a classic combo in Korean cuisine: pureed onion and pureed Asian pear. They tenderize and flavor the meat better than big chunks of onion and pear. Pureeing the aromatics allows the meat to absorb the flavor better.
More Korean pork belly recipes: Grilled Pork Belly (Samgyeopsal), Boiled Pork Belly (Bossam), and Braised Pork Belly with Doenjang. Looking for more? Check out Korean Food for Beginners.
What is Korean Bulgogi?
In Korean, Bulgogi translates as “Fire Meat.” It’s a general term that refers to marinated, thinly sliced meat that’s cooked quickly over a hot flame.
In Korean cooking, there are many types of Bulgogi. It’s a popular dish and favorite especially with home cooks.
More bulgogi recipes:
- Beef Bulgogi. The classic made with thinly sliced beef ribeye.
- Chicken Bulgogi. Made with grocery-store friendly chicken thighs and pantry ingredients.
- Ground Beef Bulgogi. The flavor of bulgogi with the convenience of minced ground beef.
Ingredients:
- Pork Belly. The same cut of meat as bacon but not cured or smoked. Look for pork belly strips at Asian grocery stores. Choose pink, well-marbled pork belly with lots of meat. Also, make sure the skin is removed as it will cook up too chewy.
FYI: Pork belly comes in different thicknesses. They range from paper thin to thick, meaty 3-inch strips. For this recipe, look for pork belly strips sliced for BBQ. They should be 1/4-inch thick.
- Gochujang. Korean fermented red chili paste. They come in tubs at the Asian grocery stores. Make sure to read the label, as they come in spice levels ranging from mild to very spicy.
- Asian Pear. Asian pear tastes like a crispy hybrid between an apple and pear. Can be swapped with a ripe Bartlett pear, Bosc pear, or Fuji apple.
- Onion + Garlic + Ginger. The essential aromatics! Don’t skimp on the amounts. Adds flavor, pungency, and texture.
- Soy Sauce. For umami-richness and depth of flavor.
- Gochukaru. Korean dried chili flakes. Adds a floral, smoky, spicy flavor and nice texture.
- Sugar. To balance all the spicy heat! Can be subbed with brown sugar for deeper flavor.
- Mirin or Mirim. Korean/Japanese sweet cooking wine.
- Sesame Oil. Fragrant and nutty aroma and flavor.
How to make Spicy Korean Pork Belly:
- Grate. Using a box grater, grate onion and Asian pear. Mince ginger and garlic. Or, whizz onion, Asian pear, garlic, and ginger in a food processor until pureed.
- Make marinade. In a medium bowl, combine the grated onion and Asian pear. Add the rest of the marinade ingredients. Mix well with a spoon.
- Marinate pork belly strips. Add long strips of pork belly and mix well. Set aside at room temperature for 30 minutes or refrigerate overnight.
- Prep oven and sheet pan. Preheat the broiler for 10 minutes and reposition the top rack so that it’s 6 inches from the heating element. Lay pork belly on a foil-lined baking sheet, making sure there’s a little bit of breathing room between each.
- Broil. Broil for 5-8 minutes on each side until meat is cooked through and crispy on the edges with charred bits. Watch carefully so it doesn’t burn. Also, rotate the sheet pan so all the pieces receive equal heat from the broiler.
- Serve. Cut into bite-sized pieces and transfer to a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately with rice, vegetable wraps, and Ssamjang or Gochujang Sauce. Enjoy!
PRO Tips:
- Line baking sheet with aluminum foil. The marinade is sticky and will burn. For easy clean up, make sure to line the sheet pan with foil.
- Look for meaty slices of pork belly. Choose pork belly with an equal amount of meat and fat. Too much fat and it will be overly greasy. Too much meat and the pork belly will be tough and lean.
- Marinate overnight for best flavor. Marinating overnight is ideal. However, even a 30-minute marinating time works well.
Why oven-broiling?
Although oven broiling is not a traditional method for cooking Korean food, it was my Halmoni’s preferred way to make this dish. I see it as her adaptation for making this Korean recipe in the US. Easier than cooking on the stove top and more accessible than cooking on an outdoor BBQ grill. Additional benefits:
- Achieves that smoky char. Oven-broiling ensures concentrated heat. The open flame coming down from the top of the oven is intense. As a result, it allows the fat to render out of the pork belly while keeping it tender. Broiling also caramelizes the meat and adds smoky flavor with charred edges.
- Prevents charring and burning. A spicy-sweet marinade like this is prone to burning. Oven broiling makes it easier to monitor the meat. Keep an eye on it and flip the meat when one side starts getting too dark.
- Easy to clean. A foiled-lined sheet pan will collect all the rendered fat and stuck-on, charred bits from the gochujang.
How to serve:
There are many ways to enjoy Korean Spicy Pork Belly Bulgogi. Some ideas:
- Casual Korean BBQ. Add lettuce wraps, perilla, rice, and a classic sauce such as Ssamjang or Gochujang Sauce. Korean BBQ at its best!
- Easy meal. Serve with rice and a fried egg. Simple and fast!
- Party-Worthy Spread. Serve with LA Galbi and a big platter of Bibim Guksu and Cheese Tteokbokki (Spicy Korean Rice Cakes). And don’t forget the cold bear and shots of Soju!
And as always, if you like, serve with an array of small side dishes: Korean Potato Salad, Spicy Cucumber Salad, Marinated Perilla Leaves, Soy Sauce Quail Eggs, and Spicy Radish Salad.
FAQ:
Gochukaru is Korean dried chili flakes. There is no substitute. I’ve seen recipes that call for Italian dried chili flakes, cayenne, chili powder, and even paprika as a substitute but these spices are NOT the same. If you don’t have it, leave it out.
I do not recommend cooking on a table grill like at a Korean restaurant. The marinade burns easily, leaving behind scorched black bits. I recommend the oven broiling method for ease, convenience, and easy cleanup!
Yes, you can cook this dish on an outdoor grill. Be sure to oil the grill grates well, as the marinade is quite sticky and burns easily. However, my preferred method is oven broiling for ease and convenience.
More Korean pork belly recipes:
- Samgyeopsal (Grilled Pork Belly)
- Air Fryer Pork Belly
- Spicy Osam Bulgogi (Squid + Pork Belly)
- Braised Kimchi with Pork Belly (Kimchi Jjim)
- My North Korean Grandmother’s Braised Pork Belly
Korean Spicy Pork Belly Bulgogi (Dwaeji Bulgogi) recipe
Equipment
- sheet pan
- Large Bowl
- tongs
Ingredients
Meat
- 1.5 lb thick cut pork belly strips
Marinade
- 1/2 large asian pear, peeled and cored *can be swapped with a ripe Bosc pear, Bartlett pear, or Fuji Apple
- 1 small onion, peeled
- 1/2 cup Gochujang Korean red chili paste
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 2 Tbsp Gochukaru Korean chili flakes/powder
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 6 garlic cloves minced
- 2 inch fresh ginger minced
Instructions
- Grate. Using a box grater, grate onion and Asian pear. Mince ginger and garlic. Or, whizz onion, Asian pear, garlic, and ginger in a food processor until pureed.
- Make marinade. In a medium bowl, combine the grated onion and Asian pear. Add the rest of the marinade ingredients. Mix well with a spoon.
- Marinate. Add long strips of pork belly and mix well. Set aside at room temperature for 30 minutes or refrigerate overnight.
- Prep oven and sheet pan. Reposition the top rack so that it's 6 inches from the heating element. Preheat the broiler for 10 minutes.
- Broil. Lay pork belly on a foil-lined baking sheet, making sure there's a little bit of breathing room between each. Broil for 5-8 minutes on each side until meat is cooked through and crispy on the edges with charred bits. Watch carefully so it doesn't burn. Also, rotate the sheet pan so all the pieces receive equal heat from the broiler.
- Serve. Cut into bite-sized pieces and transfer to a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately with rice, lettuce wraps, and kimchi. Enjoy!
Notes
- Line baking sheet with aluminum foil. The marinade is sticky and will burn. For easy clean up, make sure to line the sheet pan with foil.
- Look for meaty slices of pork belly. Choose pork belly with an equal amount of meat and fat. Too much fat and it will be overly greasy. Too much meat and the pork belly will be tough and lean.
- Marinate overnight for best flavor. Marinating overnight is ideal. However, even a 30-minute marinating time works well.
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This marinade is the best! I slow cook the pork belly first in foil for a couple of hours to render some of the fat. Then marinate overnight in the fridge. Next day, broil, slice and make pork belly tacos with pickled cucumber, red onion and jalapeno…and more marinade. A huge hit with everyone.
Tried this recipe tonight as well as cooking pork belly for the very time and OMG, it was outstanding! I served with coconut rice and scallions and my husband was asking if I was gonna finish mine since he finished way before me! 🤣 The broiling was genius, and definitely saved cleaning time! Thanks for sharing!
Another keeper! Used Costco pork belly and cooked on stovetop grill Korean BBQ style. Huge hit.
I’ve made this a few times, and my family loves it. I usually make a double batch of marinade because I get a big pack of pork belly from Costco (plus I get to use the other half of the Asian pear).
I like to put the leftover marinade in a pot, and simmer it on the stove for a while so it’s safe, and add some to the meat after it’s cooked and chopped up. Yummy!
Hi. This recipe looks delicious and I can’t wait to try it. Can you recommend a substitute for Asian Pear?
If you don’t have Asian Pear, a Fuji apple also works. In a pinch, I’ve also used a very ripe Bosc or Bartlett Pear. Technically, apple sauce should also work but I’ve never tried it? Good luck!
Hi! Do you recommend broil on high or low?
I recommend broiling on high heat. Enjoy!
Thank for your recipe, it easy to cook and dilicious
I made this using thin sliced pork belly because that’s what they had at the store. I marinaded it overnight and cooked in a cast iron pan and it turned out amazing. Even the people who don’t normally love spicy food couldn’t stop eating it.
I’m so happy to hear that! Thank you!
Can I use the thin cut rolled pork belly that’s found at the Asian market?
Yes you can definitely use think cut rolled pork belly but the cook time won’t be as long. It will also have a different texture. I’ve used this marinade with almost every cut of pork and it’s delicious! You may want to fry in a wok instead of using a sheet pan because it will cook very fast
I made this for my family and it was easy to make and so delicious! This has been great at home while we’ve not been able to eat in restaurants! Lis’ recipes are easy to follow and have brought Korean flavours into our meals. You won’t regret trying this at home!
This was so easy to make and really delicious, highly recommend!
I made this last night & my daughter said it was a restaurant quality dish. I served it with rice, lettuce leaves, chopped scallions & toasted sesame seeds as well as homemade pickled cucumber slices. It was fantastic! Definitely a keeper. Thank you.
Instead of broiling can I cook in a pan?
Yes, you can cook this in a pan. Cut the pork belly strips beforehand in bite-sized pieces and cook in a hot wok or grill pan. If using a wok, it will be more saucy, like a stir fry.
This dish is meant to mimic Korean BBQ. Typically, KBBQ is grilled over a smoking cast iron pan table side. Broiling is an easy substitute!
I’ve made this dish multiple times in multiple ways and they are all delicious, just different! Happy cooking!
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