Photograph of the finished Dwaeji bulgogi

Korea · Thịt heo nướng xốt cay Dwaeji bulgogi

Dwaeji bulgogi

40 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.3 kg
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 180 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 80 g
  • Photograph of Pear Pear 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Onion Onion 2
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Sugar Sugar 60 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking