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. 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.

  2. SJ_ELF85 Pontoon Beach, Illinois 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 :)

    • Maangchi New York City joined 8/08
      Posted January 14th, 2013 at 12:28 pm | # |

      Great! I’m so happy to hear that your children loved it!

  3. cisbrane Austin, TX 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 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. 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.

  4. 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!

  5. 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

  6. 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

  7. 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!

  8. 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! : )

  9. elfximworl94 joined 5/15
    Posted May 13th, 2015 at 11:59 pm | # |

    Really delicious!!!!! And easy to make!! OMG best Korean food ever!! I love you Maangchi!!!:)

    See full size image

    • Maangchi New York City joined 8/08
      Posted May 14th, 2015 at 10:17 am | # |

      Sweet, spicy, and juicy pan-fried pork! It looks amazing!

  10. chern joined 4/15
    Posted May 4th, 2015 at 10:38 am | # |

    Hi Maangchi ^_^

    Thank you for your recipe. Today I try to make it and it was delicious.

    See full size image

    • Maangchi New York City joined 8/08
      Posted May 5th, 2015 at 12:19 pm | # |

      It looks terrific! Congratulations!

  11. sanne Munich joined 8/14
    Posted March 14th, 2015 at 6:23 pm | # |

    We had that this evening. Yummy!

    I used 3/4 pork belly and 1/4 brown cap mushrooms, both sliced thinly as for samgyeopsal-gui, but bite-sized. It took only 5 minutes on high heat. Squid works great, too.
    Relaxing soul-food!

    Bye, Sanne.

  12. Cutemom Indonesia 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


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

      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!

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

    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!

  14. Miss Kim78 socali 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.

  15. fattymad96 Singapore 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!!

  16. Poidog_HI Guam 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?

    • Maggie Henry NW PA joined 11/13
      Posted November 16th, 2013 at 2:09 pm | # |

      Hoping you get an answer and wondering what other cut of pork might work?

  17. lmhjgsfever Hungary joined 1/12
    Posted May 3rd, 2013 at 1:21 pm | # |

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

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

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

  19. eunyoung11 Vancouver, BC 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?

  20. megasuryadi indonesia 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 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 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 :)

        • megasuryadi indonesia joined 8/12
          Posted August 10th, 2012 at 11:50 am | # |

          uh oh! ive received your answer on twitter, thank you so much!! <3

          • Maangchi New York City joined 8/08
            Posted August 11th, 2012 at 11:24 am | # |

            : ) great! That’s you!

  21. Andrea Italy 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!

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

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

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


    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. (=


  23. Swt California 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?

    • Maangchi New York City joined 8/08
      Posted August 2nd, 2012 at 9:17 am | # |

      yes, you can use white sugar, too.

  24. pei ni United Kingdom 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!

  25. Toxifer NB, Canada 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!

    • Maangchi New York City joined 8/08
      Posted March 11th, 2012 at 7:15 pm | # |

      yay, congratulations on your successful Korean cooking!

  26. Tamarkie Arkansas 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 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

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