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!



  1. hobbiewon 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!

  2. Mamadu PA joined 9/14
    Posted September 11th, 2014 at 9:57 pm | # |

    I typically don’t have easy access to the Korean pear, so I have substituted with equal ratio of ripe Anjou pears and Fuji apples. They are the perfect blend of sweetness. All the ingredients, minus the green onions, go into the food processor. Mix it into your protein of choice and viola! Easy peasy Korean! Thanks for making my taste buds dance, Maangchi!

  3. edwardBe 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 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!

  4. Cada Jacksonville, FL joined 3/16
    Posted March 5th, 2016 at 12:18 pm | # |

    I didn’t have pears lying around so I used honey and another time I used unsweetened pineapple juice from the can. I figured the honey and also pineapple have a similar proteolytic property which tenderized the meat just fine.

  5. martinaratna DKI JAKARTA, INDONESIA 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!

  6. AndrineCK 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 :)

  7. Gerhard 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 !

    • Maangchi New York City joined 8/08
      Posted April 8th, 2015 at 9:55 am | # |

      Yes, pear juice sounds good to me! Good luck!

  8. Kimmy160 Germany joined 2/15
    Posted February 7th, 2015 at 6:58 am | # |

    This recipe is super, because its easy to make and it taste delicious thanks maangchi ^_^

  9. jghastings London, UK joined 1/15
    Posted January 11th, 2015 at 3:20 pm | # |

    So delicious. Served it with bok choy, rice and a cold pear cider.

    Couldn’t find pears anywhere today, so used a gala apple instead.

  10. gn2568 Chicago joined 12/14
    Posted January 9th, 2015 at 4:16 pm | # |

    Maangchi I made this for my friends. I originally planned to make Bulgogi with beef tenderloin but it was too expensive ($19.99/lb) compared to the much-cheaper pork belly ($3.49/lb!). We had a limited budget so the six pounds of Spicy Pork BBQ was perfect for us. We minced down every marinade ingredients since we didn’t have the mixer hahaha but it tasted amazing. Thank you so much, we all enjoyed it with lettuce!

    • Maangchi New York City joined 8/08
      Posted January 11th, 2015 at 10:59 am | # |

      “We minced down every marinade ingredients since we didn’t have the mixer..” Great, great! : )

      • gn2568 Chicago joined 12/14
        Posted April 9th, 2015 at 4:20 am | # |

        Found this picture! It was so yummy.. We were so glad you were here to help us cook what was thought impossible haha!! Thank you again, we’ll try it next year too :D

        See full size image

        • Maangchi New York City joined 8/08
          Posted April 9th, 2015 at 7:08 am | # |

          Pork bulgogi, samgak gimbap, tuna gimbap, tteokbokki, fried mandu! All look great!

  11. orelia United States joined 12/14
    Posted December 6th, 2014 at 9:38 pm | # |

    I purchased pork belly with the skin on. To prepare this, should I remove the skin or can I leave it on?

  12. gladys Davao City, Philippines joined 9/13
    Posted September 29th, 2014 at 3:16 am | # |

    Hi Maangchi !
    Lil’ problem AGAIN .. hihih, I always leaves a comment in your recipes .. and it is always a PROBLEM .. hihih, we don’t have a food processor at home .. so , I’m just thinking if you can help me to find a substitute on that thing .. :) hihih. Thanks Maangchi ! Godbless :)

  13. halfpotato indonesia joined 11/11
    Posted June 16th, 2014 at 10:26 pm | # |

    my husband are crazy about this!!! he finished the whole batch! and your ssamjang is amazingggggg it really bring out the flavour of the pork, thank you maangchi onni!!

    • Maangchi New York City joined 8/08
      Posted June 19th, 2014 at 9:22 am | # |

      “He finished the whole batch!” great great!

  14. jelita79 melbourne joined 2/14
    Posted February 14th, 2014 at 10:25 pm | # |

    wow..looks easy to make..i will try soon…thx Maangchi..I lv all your cooking recipe….

  15. Cutemom Indonesia joined 3/13
    Posted September 30th, 2013 at 12:58 am | # |

    Hi, Maangchi!
    I saw chef Edward Kwon make the same thing with chicken. I use your recipe to marinade pork belly and chicken thigh meat and grill them all. It was DELICE. You’re so inspiring. Thanks for all your recipes. Btw, I have been making kimchi from your recipe and getting lots of compliments and orders for them. Even my korean friends said that my kimchi is better tasting than theirs…hehehehehehe…it’s all thanks to you.

    • Maangchi New York City joined 8/08
      Posted February 16th, 2014 at 2:16 pm | # |

      Ima, you never know how happy your comment makes me!

  16. adeline Indonesia joined 4/13
    Posted April 16th, 2013 at 12:55 am | # |

    Hello, i’m gonna make this recipe, but is it okay if i keep the marinated meat in refrigerator for day long? Thanks! :)

    • Maangchi New York City joined 8/08
      Posted April 16th, 2013 at 1:48 am | # |

      yes, you can. It will turn out very delicious!

  17. emberchong Singapore joined 3/13
    Posted March 13th, 2013 at 2:06 am | # |

    Woah, looks really yummy! If I wanna have it non spicy, do I just leave out the pepper paste and the rest remain unchange?

  18. cscha2 knowlesville New York joined 2/13
    Posted February 1st, 2013 at 10:05 pm | # |

    Hello! This looks so yummy! It is making me hungry just watchinng. I was wondering what you were using on top of the stove to grill the beef on? Its very cold and winter out here so we cant barbecue outside, so if I could barbecue inside that would be better. Thanks!

  19. Lennia Orlando, Fl joined 1/13
    Posted January 27th, 2013 at 3:55 pm | # |

    Hello, when I went to the market it seems I forgot to pick up the Korean pears. Am I able to substitute something for it?

    • Maangchi New York City joined 8/08
      Posted January 27th, 2013 at 4:14 pm | # |

      Use sugar and a little bit of water. It will turn out good!

  20. Samta United States joined 1/13
    Posted January 23rd, 2013 at 6:36 pm | # |

    Thats some awesome looking pork belly. Hubby and myself are huge pork fans.
    Sadly we cannot bbq in our community – but, this is on my to do list when we go for our summer holiday to the lake.

  21. Frans K the Netherlands joined 12/12
    Posted December 5th, 2012 at 3:44 am | # |

    Oh I love the way as you cook.
    Many thanks for sharing with us, Maangchi!
    Frans K from the Netherlands

  22. eveenz New Zealand joined 4/11
    Posted November 21st, 2012 at 12:42 am | # |

    I made this for dinner tonight for my parents, and it was delicious! I only used 1 Tablespoon of gochujang in the marinade, since my dad’s not big on spicy food, and it still tasted great ^-^. Though I think I might add more gochujang next time I make it, since I love spicy food. Thanks for sharing this yummy recipe!

    • Maangchi New York City joined 8/08
      Posted January 27th, 2013 at 4:16 pm | # |

      Adding less gochujang is very ok as long as it turned out delicious! : )

  23. soko2usa Minnesota joined 4/09
    Posted November 19th, 2012 at 5:57 am | # |

    To make it less spicy, would you use just one tablespoon of hot pepper paste? It looks so good! Thank you for your videos!

    <3 Kerri

    • Maangchi New York City joined 8/08
      Posted December 5th, 2012 at 9:03 am | # |

      yes, use one tbs hot pepper paste but you may add more soy sauce. : )

  24. chrismcleod Brooklyn joined 4/12
    Posted November 18th, 2012 at 3:25 pm | # |

    I had a friend over and made this last night. Damn good and really easy to make. I made the entire marinade in the food processor except for the scallions, which I minced by hand and added after blending. Also, as an additional garnish for the lettuce wraps, I recommend marinating some thinly sliced onions in a little vinegar. The acidity works really well with the pork. I will definitely be making this again, for a larger group next time. Thanks Maangchi!

    • Maangchi New York City joined 8/08
      Posted December 5th, 2012 at 9:04 am | # |

      “Damn good and really easy to make.” lol, miss ya, Chris!

  25. Kbaywahine Kaneohe joined 10/12
    Posted November 18th, 2012 at 1:42 pm | # |

    Made bulgogi last week and my family loved it! Can’t wait to try the spicy pork!

  26. aikid19 United States joined 11/12
    Posted November 16th, 2012 at 5:57 pm | # |

    Only 1 lb. pork belly! :(

    I usually make this with blade steak or butt that is trimmed of some fat and cut into strips. I have not made it with belly, but that sounds extra delicious. You can broil it if it’s too cold or wet out to grill. Make as much as you can, because every meat -eater LOVES this!

    Thank you for all you do, Maangchi!


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