Spicy pork BBQ

Dwaejibulgogi 돼지불고기

Hello everybody, Dwaejibulgogi recipe is here! : )

When I was invited to my friend’s BBQ party in upstate New York, I brought marinated beef, pork, and mushrooms (for vegetarians) and was planning to shoot a video for beef bulgogi. I didn’t plan on shooting a spicy pork recipe video, but I changed my mind at the party while barbecuing marinated pork. As you can see, the recipes for beef bulgogi and pork bulgogi are very similar. The only big difference is that I add hot pepper paste to the marinade for pork bulgogi.

Some of you might be wondering what the difference is between my spicy stir-fried pork (dwaejigogibokkeum) recipe that I already posted and this recipe. The taste is very similar but the preparation is different. Stir-fried pork is cooked, as the name suggests, in a pan or a wok over high heat, with the seasoning sauce and vegetables altogether.

Dwaejibulgogi is marinated first and then grilled, pan-fried, or barbecued over charcoals. Both are delicious!

If you are looking for a vegetarian version of this recipe, the marinade can be used with other vegetables: eggplant, squash, or mushrooms.

Enjoy the recipe!

Ingredients (3-4 servings)

  • 1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
    tip: You can replace pork belly with pork shoulder or pork loin

For the marinade :

  • ½ cup of crushed pear
  • ¼ cup onion purée
  • 4 cloves of minced garlic
  • ½ ts of minced ginger
  • 1 chopped green onion
  • 1 tbs soy sauce
  • 1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
  • a pinch of ground black pepper
  • 2 ts of toasted sesame oil
  • 3 tbs hot pepper paste


  1. Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
  2. You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes.
  3. Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.
  4. Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!


Other delicious stuff on maangchi.com:


  1. edwardBe My profile page joined 11/15
    Posted November 10th, 2015 at 8:16 pm | # |

    When I make this, I end up with a lot of crystallized, burnt marinade on my little grill. How do you keep all that sugar and syrup from burning? In American BBQ, we don’t use sugar in the marinade (rub), only in the BBQ sauce. Is my fire too hot?

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2015 at 8:18 pm | # |

      There’s always going to be some marinade on the grill, don’t worry about it. Before it burns, you can mix some rice on there for a quick bibimbap!

  2. martinaratna DKI JAKARTA, INDONESIA My profile page joined 12/13
    Posted November 1st, 2015 at 5:09 am | # |

    Maangchi! I just made this today to fulfil my craving and IT IS SUPER DELICIOUS..!

    I made 2 kinds of marinade:
    1. The spicy one, which uses gochujang
    2. The non-spicy one, which i used doenjang instead of gochujang. I used 2 tbsp of doenjang + 2 more tbsp of corn syrup. The rest of the recipe are the same.

    Thanks a lot and HUGE love from Indonesia!

  3. hobbiewon My profile page joined 8/15
    Posted August 16th, 2015 at 12:51 pm | # |

    Can I use this recipe with chicken? If so, should I make any changes? Thanks!

  4. AndrineCK My profile page joined 8/15
    Posted August 13th, 2015 at 3:20 am | # |

    Hi Maangchi, I am your big fan from Malaysia. I just love to watch how you cut all the ingredients :)

  5. Gerhard My profile page joined 4/15
    Posted April 8th, 2015 at 9:48 am | # |

    Hi Maangchi !

    Huge fan from Brazil here. Loved the recipe, but I got one question, is it possible to use only the asian pear juice rather than the puree ?

    Thanks !

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