Korean Spicy Pork Belly Bulgogi (Dwaeji Bulgogi) recipe

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

5 from 10 votes

Korean Spicy Pork Belly Bulgogi (Dwaeji Bulgogi) recipe

Make Korean Spicy Pork Belly Bulgogi at home -- an indulgent, delicious, and easy-to-make dish! A spicy-sweet Gochujang marinade and thinly sliced pork belly strips are cooked until sizzling hot. A simple and flavorful recipe made with simple ingredients. Enjoy this Korean barbecue classic with rice, lettuce wraps, and kimchi.

Prep Time5

Cook Time20

Marinating Time30

Total Time55

Course: BBQ, Dinner, Lunch

Cuisine: Korean

Keyword: Bulgogi, Pork, Spicy

Servings:

Calories: 304kcal

Author: The Subversive Table

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

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.

Nutrition