Dwaeji bulgogi

Method

1. 1 Slice the pork belly into 5 mm thick slices, thicker than beef bulgogi because pork takes longer to cook.
2. 2 Blend pears with onions and garlic, then mix in gochujang, gochugaru, soy sauce, sugar, and sesame oil.
3. 3 Marinate the meat in the sauce for 4 hours; the pork version uses gochujang as the base, making it red and spicy, unlike the beef version which only uses soy sauce.
4. 4 Sear the meat slices in a very hot cast iron skillet for 3 minutes on each side, without overlapping.
5. 5 Because the sauce contains sugar, the heat should be moderate; high heat will burn the surface of the sauce before the meat is cooked through.
6. 6 Sprinkle with chopped scallions and eat wrapped in lettuce leaves.

With an appliance

• Charcoal grill 35 min

  Grill the skewers 15 cm from the charcoal grill for 8 minutes, flipping every 2 minutes; gochujang sauce burns easily, so flip them frequently.

• Air fryer 35 min

  Steam over medium heat for 190 degrees Celsius for 14 minutes, flipping at minute 8; arrange in a thin layer to allow steam to escape and the meat to sear.