Recipes

Spicy stir-fried pork

Dwaejigogi-bokkeum 돼지고기볶음

Dwaejigogi-bokkeum is sometimes called jeyuk-bokkeum or even dwaejibulgogi-bokkeum. This recipe is very easy, delicious, and fast! You can make a huge plate of dwaejigogi-bokkeum in 20 minutes!

Ingredients:
600 grams(1 ½ pound) of pork belly (or pork shoulder), hot pepper paste, onion, garlic, ginger, green onions, green chili pepperhot pepper flakes, natural brown sugar, soy sauce,  ground black pepper, sesame oil, roasted sesame seeds, and lettuce.

Directions (for 4 servings):

  1. In a thick bottomed wok or  pan, add these ingredients:
    • 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick
    • 1 sliced medium onion, 3 chopped green onions
    • 4 cloves of minced garlic, ½ ts minced ginger
    • 1 chopped green chili pepper (optional)
    • 1/3 cup hot pepper paste
    • 2 tbs hot pepper flakes
    • 2 tbs natural brown sugar
    • 1 tbs soy sauce
    • ½ ts  ground black pepper
    • 2 ts of sesame oil
  2. Heat up the pan over high heat.
  3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes and the onion will look translucent and mushy when it’s done.
  4. Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi.

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117 Comments:

  1. Cutemom Indonesia My profile page joined 3/13
    Posted November 1st, 2014 at 2:25 am | # |

    Maangchi ssi,

    It’s official. This is by far the most favorite dish of all kids who ever eaten my cooking and gamjatang is my family favorite to the point i have to keep fully seasoned stock in my freezer at all time. Whenever my kids want soup, it’s gamjatang time. And, whenever my son got friends come over to play, he and his little friends always requested this dish with sour kimchi. Those kids normally won’t touch any kimchi.

    Thanks so much for the recipe

    Ima

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2014 at 7:40 am | # |

      Ima,
      You cook delicious food for your son and his friends which is awesome! I feel your warm heart via your comment. You will be the one who can’t see any hungry people around you. Happy cooking!

  2. CarisVintageKitchen Connecticut My profile page joined 5/14
    Posted May 9th, 2014 at 8:30 pm | # |

    Maangchi,
    I had to make an account just to tell you how much I love this dish. I have been making it for years now. I am Italian and my boyfriend is Vietnamese, and we both love your Korean recipes!! Thank you for the great video!

  3. Miss Kim78 socali My profile page joined 3/13
    Posted August 5th, 2013 at 3:16 am | # |

    I first learned how to make this dish a long time ago from your site. I just made some today too. Haven’t had it for a while. I love this dish..love pork belly! But I try not to eat it too much because it’s so fattening.

  4. fattymad96 Singapore My profile page joined 6/13
    Posted June 27th, 2013 at 7:02 am | # |

    Tried this recipe the other day and loved it!!!
    Loved how sweet the pork is!!! Recipe is definitely a keeper!!

  5. Poidog_HI Guam My profile page joined 3/13
    Posted June 4th, 2013 at 11:20 am | # |

    My friend’s wife (who is Korean) gave me a recipe for Stir fry Spicy Pork and Squid but she didn’t have the measurement for each ingredient, because her mother does it by eye on how much to add. So I came here and found your recipes Pork and Squid, and used them as reference. The stir fry Pork and Squid was very delicious! My friend’s wife insisted I use “Black Pork Belly” which is only sold at our local Korean super market. What is the difference? Only difference I could tell is the Black Pork Belly is cut thicker and wider, as compared to American cut pork belly?

  6. lmhjgsfever Hungary My profile page joined 1/12
    Posted May 3rd, 2013 at 1:21 pm | # |

    Thanks a lot I made this for my mum and she loved it

  7. dewie Dallas, Tx My profile page joined 3/13
    Posted March 1st, 2013 at 11:42 am | # |

    Do you think it’d be ok to leave out the brown sugar?

  8. SJ_ELF85 Pontoon Beach, Illinois My profile page joined 1/13
    Posted January 13th, 2013 at 8:54 pm | # |

    I found this recipe right before going into the grocery store tonight, and even though i couldn’t find any red chili flakes, i used red pepper spice and it still turned out Delicious. Thank you for posting just a great recipe, it made my dinner great and my kids loved it :)

  9. eunyoung11 Vancouver, BC My profile page joined 1/13
    Posted January 11th, 2013 at 5:50 pm | # |

    annyeong maangchi! how about adding carrots as an ingredient? will it make a difference?
    감사합니다!

  10. cisbrane Austin, TX My profile page joined 9/12
    Posted September 24th, 2012 at 4:36 pm | # |

    Hi, I made this dish, but it came out very greasy/fatty. I went to the store and bought “pork belly” but it was not whole like yours, it was sliced into strips. The pork belly was quite fatty, but when I look the picture this one also seems fatty. However, the fat from yours does not seem to render out and add a lot of grease. Did I buy the wrong type of pork belly or cook it wrong? Other than that, it tasted really good!

    • Maangchi New York City My profile page joined 8/08
      Posted September 24th, 2012 at 8:01 pm | # |

      Pork belly has a lot of fat between the layers of meat, so it’s natural for this to turn out greasy. But always choose a leaner cut of pork belly when you make this dish, that’s what I do. And also, always stirfry over high heat so that the fat doesn’t melt out.

      • charliesommers Nashville, Tn. My profile page joined 4/10
        Posted November 30th, 2012 at 2:39 pm | # |

        The secret of not being bothered by the grease is simple, just don’t eat a lot of it and don’t eat it often. I was a meat cutter for thirty years before I retired and must say that the fat in meat is where the taste is. The legendary kurobuta of Japan is descended from the English Berkshire and both are heavily fatted animals. They are also both delicious. Modern breeding has taken most of the fat out of swine and a good deal of the taste also. My mother ate fat pork almost daily (she disliked beef) and lived to the age of 100 anyway.

  11. megasuryadi indonesia My profile page joined 8/12
    Posted August 9th, 2012 at 1:48 pm | # |

    hello maangchi, i’m one of your newbie fans :p i watched your video over and over but never tried once. but this time i promise myself to make this! (maybe tomorrow i want to buy the ingredients) do you think its okay for me to add some rice syrup here? cause i love sweet and sour taste, thanks before :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2012 at 9:33 am | # |

      Yes, you can add rice syrup, too. Let me know how your spicy pork turns out. Happy cooking!

      • megasuryadi indonesia My profile page joined 8/12
        Posted August 10th, 2012 at 10:05 am | # |

        will the rice syrup taste better than the corn syrup? or they just taste the same? cause i only want to buy one of them but still dont know which one will be more useful :)

  12. Andrea Italy My profile page joined 1/09
    Posted August 1st, 2012 at 4:09 am | # |

    Thank you for this recipe Maangchi! Yesterday I finally managed to try to make it and it was delicious. I had to use a green onion that I found in a chinese store, it was not in layers as regular green onion but more “compact”, still it tasted like onion :-)
    I also had no rice but a lot of lettuce and I think I will make it once again very soon with some rice, the right green onion, and a bit more of gochujang!
    Kamsahamnida!

    • Maangchi New York City My profile page joined 8/08
      Posted August 2nd, 2012 at 9:16 am | # |

      Great!
      Onion is a very important ingredient in this recipe because it will make the dish sweeter and more flavorful.

  13. sjayne Australia My profile page joined 7/12
    Posted July 24th, 2012 at 10:37 pm | # |

    Hi!

    I absolutely love this website. My mum’s a huge fan of Korean food (and dramas, haha), and I’ve made this dish for her twice (though I substituted the hot pepper flakes for whole dried chilis as I had none). Once with pork and once with chicken, and both times they were absolutely delicious. I think this recipe and your recipe for kimchijeon are my favourites. I’ve tried numerous kimchi pancake recipes and yours is and was the absolute best! It was definitely the ratio of kimchi to batter that made the pancake so wonderful.

    Thank you so much for sharing your recipes with us and facilitating my mother’s unnatural obsession with everything Korean. (=

    Sam.

  14. Swt California My profile page joined 1/12
    Posted May 12th, 2012 at 11:48 pm | # |

    Does it have to be brown sugar? Can it be the regular white ones?

  15. pei ni United Kingdom My profile page joined 4/12
    Posted April 30th, 2012 at 7:44 am | # |

    hey maangchi! just wanted to let you know that i’ve posted a link to this recipe on my blog, absolutely love this recipe and i thought i’d be mean for me to pretend that i came up with it myself. hope you don’t mind!
    thanks to you, i’ve had so many yummy yummy boong boong meals! :) thank you!

  16. Toxifer NB, Canada My profile page joined 3/12
    Posted March 11th, 2012 at 4:31 pm | # |

    Wow! I am so happy I found this website yesterday! Ever since I spent some time in Thailand I’ve been obsessed with making thai food, but unfortunately I live in a small city where it is impossible to find decent ingredients. However it is pretty easy to find korean supplies, and a korean family runs the store I get all my thai curry pastes from. So I’m very happy to have found recipes for delicious food I can make with good ingredients!

    Anyway, I made this with chicken instead and it was amazing! The store owner asked me several times whether I was sure I wanted to buy the spicy red pepper paste and not a milder one, but I knew I wanted it spicy. It turned out to be just perfect. Warm, but not burning, haha :) There seemed to be a lot of sauce when I was done cooking, which I thought didn’t look much like yours in the video other than the colour, but I ended up taking out all the chicken and vegetables and cooking the sauce longer so it was nice and thick, and it was delicious. Ah, I am just so happy to have found this website! Food here can be so boring, it’s nice to get some good strong flavours. So delicious, and quick and easy to cook too! Can’t wait to try out many many more things from your website!

  17. Tamarkie Arkansas My profile page joined 2/12
    Posted February 26th, 2012 at 9:08 am | # |

    Maangchi, been following you for years. Love your podcast, website, and now I have you on tweet deck. Spent 4 years in Korean during Air Force days. Love all things Korean. Anyhow, if pork belly is not available, what is a comparable substitute? Been making this for years with pork chops, pork sirloin, and tenderloin. Noticed more fat is better. Thank you ma’am. Keep them coming.

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted March 9th, 2012 at 5:48 pm | # |

      i think Maangchi mentioned you can always use pork shoulder , i’ve used pork shoulder , pork butt , and they’re good . :D

  18. bankok atlanta GA My profile page joined 8/11
    Posted January 21st, 2012 at 2:42 pm | # |

    I made this dish for my new year’s eve party. It was a big hit!!
    It was delicious with just right amount of heat. I marinated the pork with the sauce for 24 hours before I cooked it. I added the vegetables as I was cooking it. Very good!!
    I have many Korean cook books but not so easy to follow. With Maangchi’s recipes, the foods always come out perfect and they are easy to follow. Thank you Maangchi for easy and delicious recipes.

  19. Lilo7 Stuart My profile page joined 1/12
    Posted January 14th, 2012 at 11:49 pm | # |

    I love this dish, and I make it almost every other month. I use pork butt cut into 1 inch cubes and I use jalepenos (seeds removed) for the added spice. It tastes much better and not really burn your tongue hot. Also, I let it cook for few hours to get a nice marinated flavor. If you want a little kick, I use 1 or 2 habenero and it sets a nice “wowza” effect. ( I wouldn’t recommend using more than 2 pieces of habenero, it will be unbareable to eat. I know, I made that mistake) I wish I could share the go chu Chang that we get imported from Korea, (made on the farm). It’s a million times better than the mass produced stuff. :) thanks for the great recipes!!

  20. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted January 2nd, 2012 at 12:23 am | # |

    this one is very easy dish as i observed… easiest on how to cook that stuff, this spicy one.

  21. CookEatLose Michigan My profile page joined 10/11
    Posted December 21st, 2011 at 12:15 am | # |

    Hey Maangchi! In the video you said you would make this with other side dishes and maybe a soup. What kind of soup do you think would go great with this dish along with other side dishes?

  22. Leah Boise, ID My profile page joined 11/11
    Posted November 30th, 2011 at 11:24 am | # |

    I made this last night with a full spread of sides (radish, spinach, broccoli, bean sprouts, anchovies, egg, tofu, plus kimchi from the Korean market & dried seaweed with sticky rice). I felt like I was back home in CA. I had to cut down the spice on the pork for my hubby. I wasn’t even sweating … But his mouth was still burning. LOL! I’m making sticky chicken wings tomorrow. We love Korean Food week in my house. Yummy!

    • Maangchi New York City My profile page joined 8/08
      Posted November 30th, 2011 at 9:49 pm | # |

      It sounds like you are always busy cooking! Home cooked food everyday makes for happy family! Sticky chicken wings, it sounds great!

  23. poonam SYNEY My profile page joined 11/11
    Posted November 23rd, 2011 at 12:24 am | # |

    HI!MAANGCHI
    CAN I USE WHITE SUGAR OR HONEY INSTEAD OF NATURAL BROWN SUGAR??

  24. rspenceonu My profile page joined 3/11
    Posted October 14th, 2011 at 6:01 pm | # |

    우와! 정말 맛있어요! 우리 엄마도 이것를 좋아해요. 고맙습니다!

  25. judy29 rochester hills michigan My profile page joined 10/11
    Posted October 8th, 2011 at 8:29 pm | # |

    I tried this recipe for dinner. It was awesome. I have a great Korean Grocery storee here from where I got the ingredients. Made it exactly like Maangchi did only added cucumber batons just before serving. It gives the dish a crunch my husband likes in this food. Thanks Maangchi. I will be visiting your website often.Judy

  26. Abie Philippines My profile page joined 7/11
    Posted October 3rd, 2011 at 3:30 am | # |

    I’d love to try this dish tonight for dinner.. Good luck to me! :)

  27. IvySeoul UK My profile page joined 8/11
    Posted September 23rd, 2011 at 1:20 pm | # |

    A lovely, spicy dish. I liked that it was good one-pot cooking! :-)

    Here’s my picture of it: http://www.flickr.com/photos/ivyai/6175770794/

  28. honestgoofy Portland, OR My profile page joined 1/11
    Posted September 6th, 2011 at 10:52 pm | # |

    I am very excited to try this dish this weekend. One question I have though is in the past when I have had this either at a resturant or the local Korean market, the pork was thin almost like Bulgolgi but pork. What kind of pork would I use in this case?

    -Chad

    • Maangchi New York City My profile page joined 8/08
      Posted September 7th, 2011 at 6:40 am | # |

      Shoulder or loin part will be good.

      • honestgoofy Portland, OR My profile page joined 1/11
        Posted September 10th, 2011 at 1:01 am | # |

        Thanks for the information. I went out and got a Pork shoulder and will try it. It was really hard to find Red chili paste in the portland area but I finally found “Roasted red Pepper Paste” at one store. I know this is different but will it still work? This is the paste made from Glutinous rice….

        • DolPakSa Portland, Oregon My profile page joined 8/11
          Posted October 7th, 2011 at 8:40 pm | # |

          The paste can be found at H Mart in Tigard. Just ask one of the employees for “Ko Chu Jang” and you’ll be set. It is a base ingredient in many Korean recipes so if you like Korean it is cheaper to get the larger size.

  29. Carla YoungJin Yangsan, South Korea My profile page joined 9/11
    Posted September 3rd, 2011 at 9:13 am | # |

    Thank you Maangchi – This is one of the first recipes that I tried and it works every time! Thank you for inspiring and teaching me (and my Korean husband) how to make delicious Korean food at home. You are awesome!

  30. jerm138 South Carolina My profile page joined 8/11
    Posted August 19th, 2011 at 11:18 am | # |

    I made this again last night.

    I used pork tenderloin and it was REALLY good… Very tender! And more lean than the belly or shoulder. Just be sure to cut against the grain and it will melt in your mouth!

    This is my favorite recipe of all-time now. It’s so incredibly easy.
    Put all ingredients in a pan and heat. How much easier could it get?

    How would you suggest making it spicier without hiding the flavor? We love VERY spicy food!

    Thank you!

  31. azng1rl Los Angeles My profile page joined 6/11
    Posted June 30th, 2011 at 2:25 pm | # |

    I have a question
    What kind of oil can replace the sesame oil?

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2011 at 2:31 pm | # |

      There is nothing that can replace the flavor and the taste of sesame oil. But for this recipe, just skip it. It will still be delicious.

      • maraskywalkeriii My profile page joined 9/09
        Posted July 3rd, 2011 at 2:01 pm | # |

        I agree. Korean sesame oil makes my world go round. Just breathing it in is intoxicating. I like to make simple side dishes of vegetables lightly sauteed in Korean sesame oil and just a little sea salt to finish. Delicious!

        This dish is one of my top favorite Korean dishes. I like it better than regular beef bulgolgi. I think cuz gochujang is also one of my favorite ingredients. But I am super picky about my gochujang. I don’t like extra things added to it. The perfect gochujang should only have 4-5 (depending on if a sweetner has has been added) ingredients, and the first listed ingredient should be red pepper, not sugar, not water, not flour, Red Peppers! Cuz this girl likes it Spicy!

  32. kwonwon singapore My profile page joined 2/11
    Posted June 29th, 2011 at 3:23 pm | # |
  33. thespuds Denver CO My profile page joined 5/11
    Posted May 15th, 2011 at 7:05 pm | # |

    Hi Maanchi, I made this dish with the pork belly and the flavor was delicious but I am wondering if the porkbelly is supposed to get crispy or is it normally fatty and chewy? Trying to figure out if I did something wrong?

  34. chai Philippines My profile page joined 2/11
    Posted April 9th, 2011 at 12:14 am | # |

    Hi Maangchi, I skipped the green chili pepper and hot pepper flakes because I couldn’t find them and they still tasted really good. I did a review of it also in my blog at Bisayainmanila.com.

    Thanks Maangchi!

  35. silkydoll1214 Manila, Philippines My profile page joined 3/11
    Posted March 25th, 2011 at 9:52 pm | # |

    Hi Maangchi, is it okay if I don’t have hot pepper flakes? If the taste will be crucially altered, what can i substitute it with? Thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted March 26th, 2011 at 10:58 am | # |

      no, it will still be delicious without hot pepper flakes.

      • silkydoll1214 Manila, Philippines My profile page joined 3/11
        Posted April 16th, 2011 at 5:24 am | # |

        Thank you! I was able to find the pepper flakes, and it tasted really good. My family and my boyfriend immediately fell in love with the recipe. I agree with chai (Philippines) that you have to slice the meat really thin; chunks of meat often come out a bit chewy and tough… :) I’m so excited to try the other recipes! :)

  36. jpelczar Warsaw, Poland My profile page joined 6/10
    Posted March 8th, 2011 at 2:24 pm | # |

    I’m addicted to this dish ;) Finally, after 50 iterations, or so, I got it right.

  37. whyrlez My profile page joined 1/10
    Posted January 23rd, 2011 at 11:28 pm | # |

    Hi Maangchi, this recipe is quite ‘quickie’ and of course very interesting :) However I have a question, if I choose to marinade the pork instead, how long ( in weeks) can I keep the marinade in the fridge?

  38. hotstuff4me California My profile page joined 1/11
    Posted January 12th, 2011 at 11:40 pm | # |

    I made this for dinner tonight and omg it was soooooooo good. It was really spicy, but we love spicy food. Will definitely be making this one over and over again. The changes I made were that I used regular granulated sugar instead of brown since I didn’t have it but it was still good~ Thanks Maangchi for sharing.

    • Maangchi New York City My profile page joined 8/08
      Posted January 13th, 2011 at 2:45 pm | # |

      yes, this is a very easy and quick recipe. Thank you for your update and replacing brown sugar with granulated sugar sounds great.

  39. abi Cebu, Philippines My profile page I'm a fan! joined 11/10
    Posted December 30th, 2010 at 12:13 pm | # |

    hi maangchi! cant wait to make this!!! i’m already hungry just watching the video! :)

  40. misspinky My profile page joined 11/10
    Posted November 22nd, 2010 at 4:15 pm | # |

    i just made this and it was delicious!!! i used pork loin instead cuz its less fatty than pork belly and it still came out really good! and i also added kimchi to the stir fry and it was yummy!! thank you for the recipe =)

  41. Ikkin-bot edmonton My profile page joined 9/10
    Posted November 4th, 2010 at 11:21 pm | # |

    I made this the other day and I really liked the spice on it. I think if I made it again I’d use something other than pork belly as I found the texture to be a bit off for me. I look forward to adapting it though!

    http://ikkin-bot.blogspot.com/

  42. lily_mai My profile page joined 10/10
    Posted October 26th, 2010 at 4:17 am | # |

    i don’t know if anyone has asked this yet but can i replace the hot pepper paste with soy bean paste? and is it possible to add both in there or would that make it taste weird?

    • koralex90 Davis, CA My profile page I'm a fan! joined 6/09
      Posted November 8th, 2010 at 11:56 am | # |

      The key factor which makes this dish taste good is the hot pepper paste which results in a spicy yet somewhat sweet taste. With soy bean paste, it will taste completely different and will take the point away from the spicy/sweet dish. Try your best to find the hot pepper paste. You wont regret it! It’s delicious! =)

  43. the-weekend-kusinera Philippines My profile page joined 9/10
    Posted October 23rd, 2010 at 9:43 am | # |

    What is the other leaf you used (the flat one, not the lettuce)? I can’t quite understand. My audio here is a little buggy :) Thanks, Maangchi.

  44. chicketypoo San Mateo, California My profile page joined 9/10
    Posted September 29th, 2010 at 1:24 am | # |

    hi Maangchi!

    Is it okay for me to use pork side for this recipe? I read online that it’s the same thing?? Thanks!

  45. DBailey Mobile, AL My profile page joined 9/10
    Posted September 25th, 2010 at 10:20 am | # |

    I made this the other day and it came out great!!! But would like dial back some of the spiciness for some of my friends. What would be the best way to reduced the heat?

  46. yewin Malaysia My profile page joined 9/10
    Posted September 13th, 2010 at 10:07 pm | # |

    Maangchi! I wish I could give you a BIG Thank you HUG for all the wonderful recipe post. Jeyuk Bokkeum is my favourite Korean dish.

    • Maangchi New York City My profile page joined 8/08
      Posted September 14th, 2010 at 1:57 pm | # |

      Wonderful! A big hug for you!

      • yewin Malaysia My profile page joined 9/10
        Posted November 8th, 2010 at 9:46 am | # |

        Maangchi.. I cooked this dish tonight and it was AWESOME! At first before i cooked it, I asked my apartment mates if they had dinner and if they wanted me to cook something for them. Since it was sorta late for dinner, they passed. But boy you should have seen them coming out to smell this amazing dish! Haha..too bad i only cooked for one… and it’s all mine! :P

  47. goguma My profile page joined 9/10
    Posted September 12th, 2010 at 9:01 pm | # |

    maangchi,
    Yesterday i went to H-mart and had this “spicy pork and squid” that was super good. I think it was kinda like a slow poach of pork and squid with a lot of spicy sauce. I was determined to re-make it! So today I used your recipe (with pork shoulder and squid), made it a little bit more liquidy with more soy sauce and sugar, and cooked/poached it longer. Guess what, it tasted almost the same haha i’m so happy!
    Thank you for the recipe!! <3

  48. lov3lyCo0king My profile page joined 9/10
    Posted September 10th, 2010 at 6:10 pm | # |

    Hi Maangchi!
    this looks sooo good! I want to make this for my boyfriend on our 4th year anniversary. but my boyfriend doesn’t like garlic. What can I use to replace garlic?

  49. jenni0503 My profile page joined 1/09
    Posted September 10th, 2010 at 3:37 pm | # |

    This is one of those recipes my mom would never tell me for some strange reason… but it’s just like she would make!! If she couldn’t get the pork belly then she would use pork loin and even add rice cakes. Thank you!!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 11th, 2010 at 11:58 am | # |

      I’m glad you like this recipe! Adding some rice cake sounds good to me. Actually you could stir-fry kimchi with this, too. very delicious.

  50. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:01 pm | # |

    This was soooo good! I couldn’t find pork belly so I used pork shoulder. It was still amazing!

  51. hellokitty08 My profile page joined 5/10
    Posted September 5th, 2010 at 12:36 am | # |

    Hello. Those are some great pictures. What camera did you use to take them? Besides that, I wanted to ask you about this recipe. My grandma used to make this but she used to marinate it, how come you just cook it without marinating? Doesn’t marinating make it more tastier? Thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2010 at 8:53 am | # |

      You could marinate it before cooking, but this way is much simpler and easier and more delicious. When you do charcoal bbq, you will have to marinate it.

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2010 at 8:58 am | # |

      My current camera:
      Sony DSC-WX1

  52. sallbe Elk Grove My profile page joined 9/10
    Posted September 5th, 2010 at 12:06 am | # |

    If I dont have hot pepper paste, Can I substitue wit something else?

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2010 at 8:55 am | # |

      Maybe use more hot pepper flakes? If you use only hot pepper flakes, use some soy sauce. The amount of soy sauce depends on your taste. Good luck!

  53. twistedxlizard Chicago My profile page joined 7/10
    Posted September 4th, 2010 at 12:05 pm | # |

    Maangchi, my local store didnt carry pork belly. Would it be ok to use ground pork instead?

    Lyn

    • Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
      Posted September 4th, 2010 at 7:52 pm | # |

      If you used ground pork, when it’s cooked the pieces will be very extra small.
      It might be harder to eat it this way, but if you’re okay with having very small pieces it might be okay to try it with ground pork.

      If you can’t find pork belly, look for pork shoulder. It comes out similarly. Pork belly makes it richer because there is more fat. (It comes from the same part of the pig as bacon.)

      • twistedxlizard Chicago My profile page joined 7/10
        Posted September 4th, 2010 at 9:09 pm | # |

        Thank you very much for the info. I’m going to go to a different store to find the pork belly. If I still cant find it, I will use the pork shoulder.

  54. julialow Melbourne, Australia My profile page joined 8/10
    Posted September 4th, 2010 at 9:09 am | # |

    I’ve made this recipe for breakfast since I’ve all the ingredients in my fridge! yum!! it’s better than the spicy pork korean bbq that i’ve eaten. Anyway, I’ve eaten this recipe, but with chicken instead. Am wondering, if i just replace pork with chicken breast, is it still delicious?

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2010 at 10:48 am | # |

      I think chicken breast works well with this recipe but add some vegetable oil so that it won’t burn.

  55. Koreanmom Northern California My profile page joined 9/09
    Posted September 4th, 2010 at 12:30 am | # |

    Hi Maangchi, If someone is vegetarian, which protein do you recommend?
    thanks

    • BxlSprout Brussels, Belgium My profile page joined 5/10
      Posted September 4th, 2010 at 9:49 pm | # |

      Maangchi, do you mind if I reply?
      Hi Koreanmom, I’m not Maangchi but I am a vegetarian :)
      My first choice would be a imitation pork wheat gluten, which is a Taiwanese product sold in a blue can at Asian markets. It needs a lot of oil and/or a nonstick pan to not burn. Large health stores (or grocery sections) often stock fake meats. Otherwise, smoked tofu, wheat gluten/seitan, firm tofu, or yuba (dried bean curd skin) are other options. This recipe is highly spiced so you might not need yo compensate for the added pork taste.

      • Maangchi New York City My profile page joined 8/08
        Posted September 4th, 2010 at 9:59 pm | # |

        Thank you very much! I didn’t know the answer so I was quiet! “imitation pork wheat gluten” I should try it out someday.

  56. Sylvia My profile page I'm a fan! joined 9/08
    Posted September 3rd, 2010 at 2:37 pm | # |

    Thank you, thank you for another recipe with perilla leaves.
    I can’t wait to make this next week.

  57. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted September 3rd, 2010 at 12:53 pm | # |

    I’m so excited about this recipe, you have no idea.
    I’ll get started on it as soon as I have the pork I need.

    ~Will

    • Maangchi New York City My profile page joined 8/08
      Posted September 3rd, 2010 at 1:33 pm | # |

      Will, “you have no idea”, are u kidding? I was thinking about you when I posted this recipe this morning because I knew you would like this dish.

      It will be a perfect recipe for a University student like you because the recipe is very easy, simple, and very fast! Have a party with your friends! Stop reading books and take a break during this Labor Day weekend. : )

      • Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
        Posted September 3rd, 2010 at 11:02 pm | # |

        I was so excited to make it that I just couldn’t wait.
        I left immediately for the grocery store to get pork and lettuce.
        And then I went to my favorite pan-asian grocery store “United Noodles” and bought a new tub of gochujang.
        I made it for dinner for my family tonight! It was so delicious. Just like I remember from the Korean restaurant on campus.
        In fact, I’ve already emailed you some photos of it.

        I think that this spicy pork might be a good filling for kimbap too, with a little chopped kimchi added. Maybe I’ll do that for a labor day picnic with the leftovers?

        Thanks so much for this amazing recipe! :D

        ~Will

        • Maangchi New York City My profile page joined 8/08
          Posted September 4th, 2010 at 6:38 am | # |

          Yes, wow, so fast! I saw the photos last night! “I think that this spicy pork might be a good filling for kimbap too, with a little chopped kimchi added.” very creative! : )


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