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.

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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

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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

Directions

  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!

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45 Comments:

  1. sanne Munich joined 8/14 & has 188 comments

    Dear Maangchi,

    I plan to make this (or one of your other suggestions; we’ll entertain a dear Korean friend tonight again – “not hungry” when he arrived; still, he took seconds and thirds of my galbi-jjim ;-D) – but there’s a slight error in your ingredients list:
    “1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick”

    Bye, Sanne.

  2. Vick_cf Texas joined 4/18 & has 5 comments

    Thanks Maangchi! Another fabulous and tasty recipe.

  3. syoungaz68 Arizona, USA joined 3/18 & has 1 comment

    This was absolutely wonderful, thank you.


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  4. ThePickle Oregon, USA joined 1/18 & has 4 comments

    Made this tonight and served it with a few other Maangchi recipes. Oi-muchim and my homemade traditional Kimchi w/ sticky rice. There’s thinly sliced white onion, minced green onion and some store bought Samantha. Me and my son enjoyed it very much…wife was watching the Super Bowl…:)


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  5. Cada Jacksonville, FL joined 3/16 & has 1 comment

    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.

  6. edwardBe joined 11/15 & has 1 comment

    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?

  7. martinaratna DKI JAKARTA, INDONESIA joined 12/13 & has 3 comments

    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!

  8. hobbiewon joined 8/15 & has 1 comment

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

  9. AndrineCK joined 8/15 & has 2 comments

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

  10. Gerhard joined 4/15 & has 1 comment

    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 !

  11. Kimmy160 Germany joined 2/15 & has 1 comment

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

  12. jghastings London, UK joined 1/15 & has 1 comment

    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.

  13. gn2568 Chicago joined 12/14 & has 5 comments

    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!

  14. orelia United States joined 12/14 & has 1 comment

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

  15. gladys Davao City, Philippines joined 9/13 & has 4 comments

    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 :)

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