spicy pork belly bulgogi on dark plate with rice bowl and lettuce on a plate
Spicy Pork Belly Bulgogi
Prep Time
5 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
55 mins
 

Crispy, fatty pieces of pork belly. Gochujang-based marinade. Spicy Pork Belly Bulgogi is the indulgent dish you'll want to cook over and over again.

Course: BBQ, Dinner, Lunch
Cuisine: Korean
Keyword: Bulgogi, Pork, Spicy
Servings: 4
Author: The Subversive Table
Ingredients
Meat
  • 1.5 lb thick cut pork belly strips
Marinade
  • 1/2 large asian pear peeled and cored
  • 1 small onion peeled
  • 1/2 cup Gochujang Korean fermented chili paste
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin or rice wine
  • 2 Tbsp Gochukaru Korean chili flakes/powder
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil
  • 6 garlic cloves minced
  • 2 inch fresh ginger minced
Instructions
  1. Grate onion and asian pear with box grater. (Alternately, you can whizz onion, asian pear, garlic, and ginger in food processor until pureed.)

    box grater in bowl with grated onion and asian pear
  2. Add grated onion and asian pear to large bowl. Add remaining marinade ingredients. Mix thoroughly with spoon.

    half mixed meat marinade in stainless steel bowl with spoon
  3. Add pork belly and mix with hands until thoroughly coated. Set aside at room temperature for 30 minutes. Or, marinate overnight in the refrigerator.

    raw pork belly with spicy gochujang marinade in stainless steel bowl
  4. Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for at least 10 minutes. Line a sheet pan with foil for easier clean up.

    Add pork belly strips to sheet pan, making sure not to crowd the pan. Broil until crispy looking and browned, about 5-8 minutes for each side. Keep broiling until pork belly is cooked through with charred bits and crispy edges.

    You'll have to watch the pork carefully so that it doesn't burn too much. Also, rotate the pieces with tongs so they receive equal heat from the broiler.

    cooked spicy pork belly bulgogi in sheet pan
  5. Cut into bite-sized strips and transfer to serving platter. Garnish with green onion and sesame seeds, if desired. Serve immediately with rice, lettuce wraps, and ssamjang.

    spicy pork belly bulgogi on dark plate with rice bowl and lettuce on a plate
Recipe Notes

*Fresh pork belly strips come in two options:  with skin or without skin.  For this recipe, choose pork belly WITHOUT skin.  The skin makes this dish too chewy and rubbery.