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!


600 grams(1½ 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)
    • ⅓ 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.



  1. Buckeye Arizona joined 8/17
    Posted August 14th, 2017 at 7:27 pm | # |

    Hi after watching your cooking show, I tried this recipe because I had all ingredients in the house. It turns out pretty good, very tasty. I like your show, teaching, funny and after cooking you show how to eat with your dish.

  2. herr_mezz Helsinki joined 5/17
    Posted May 30th, 2017 at 4:50 pm | # |

    I just found your videos and this was the first recipe I made myself – it turned out lip-smackingly good. Will be going thru a lot more of your recipes! Thanks!

  3. JamesK Canada joined 1/17
    Posted January 21st, 2017 at 3:05 pm | # |

    Hi Maangchi, this is so delicious and I’ve been making it so much!
    My cooking time has been longer than yours, but I’ve been using a whole pork belly around 3.3 lbs every time that I’ve made the recipe.

    See full size image

  4. amythecarr Seoul, South Korea joined 10/10
    Posted March 9th, 2016 at 4:51 pm | # |

    Whenever we cook porkbelly that we bought here in the US (from Costco) it’s tough. What are we doing wrong?

    • skruzich kansas joined 5/16
      Posted May 13th, 2016 at 8:01 pm | # |

      All meat will be tough if you cook it wrong. Start out with HIGH heat and braise it then once its braised cook on low heat. Meat only gets tender on low heat.

  5. Janet-Ridgefield joined 7/15
    Posted September 26th, 2015 at 7:40 pm | # |

    This was so delicious! I am using the not-so-spicy red pepper flakes, which makes it perfect for my taste– the gochujang makes it spicy but it’s not a killer! This was amazingly delicious with lettuce, perilla leaf and rice. Yummy! :)

    See full size image

  6. Jps3397 joined 7/15
    Posted July 26th, 2015 at 8:57 am | # |

    Hi Maangchi! I have been using your recipes for over 5 years! I always make this recipe for just my husband and me but is there a way I can decrease spiciness without making it bland? Should I add 된장? I just don’t know how much! Please let me know if you can. Thank you!

    • Maangchi New York City joined 8/08
      Posted July 28th, 2015 at 9:52 am | # |

      Use less hot pepper paste and add just a little bit of soy sauce according to your taste. Good luck!

  7. KimchiandBasil.com Amsterdam joined 9/12
    Posted July 19th, 2015 at 9:08 am | # |

    Delicious Maangchi!
    I used pork shoulder this time, since I couldn’t find good pork belly. Happy with the result, it was very tasty!


    See full size image

    • Maangchi New York City joined 8/08
      Posted July 19th, 2015 at 10:38 am | # |

      Thank you for sharing the photo! Mouthwatering! : )

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