Korean Spicy Pork Bbq: Dwaeji Bulgogi Recipe (돼지불고기, 豚焼肉 レシピ)
Korean Spicy Pork BBQ: Dwaeji Bulgogi Recipe (돼지불고기, 豚焼肉 レシピ) is a medium Korean recipe that serves 3. 410 calories per serving. Recipe by Kwon's Corner on YouTube.
Prep: 32 min | Cook: 10 min | Total: 50 min
Cost: $6.25 total, $2.08 per serving
Ingredients
- 450 g Pork Shoulder (thinly sliced, then cut into bite‑size pieces; wipe excess blood with paper towels)
- 1 small piece Ginger (crushed and diced)
- 1.5 Tbsp Sugar (granulated)
- 3 Tbsp Soy Sauce (regular or low‑sodium)
- 3 Tbsp Mirin (Japanese sweet rice wine)
- 1 Tbsp Sesame Oil (toasted sesame oil for flavor)
- 1 Tbsp Gochujang (Korean red pepper paste; optional for a mild heat)
- 5 cloves Garlic (1 clove minced, 4 cloves sliced thinly)
- 1 handful Chives (cut into 4‑cm wide strips)
- 2 pieces Hot Peppers (thinly sliced; optional for spice)
- 0.5 medium Onion (thinly sliced; soaked in water 5 min to mellow spiciness)
- 2 Tbsp Vegetable Oil (for stir‑frying)
Instructions
Prepare the Pork
Wipe the pork shoulder with paper towels, slice it thinly, then cut into bite‑size pieces.
Time: PT5M
Prep Aromatics & Veggies
Dice the ginger, mince 1 garlic clove, slice the remaining 4 garlic cloves thinly, cut chives into 4‑cm strips, slice hot peppers thinly (if using), and thinly slice half an onion.
Time: PT5M
Make the Marinade
In a mixing bowl combine 1.5 Tbsp sugar, 3 Tbsp soy sauce, 3 Tbsp mirin, 1 Tbsp sesame oil, 1 Tbsp gochujang, the minced garlic, and diced ginger. Stir until sugar dissolves.
Time: PT2M
Marinate the Pork
Add the pork pieces to the bowl, toss to coat evenly, cover with plastic wrap, and refrigerate for 15–30 minutes.
Time: PT20M
Stir‑Fry the Bulgogi
Heat a skillet over medium‑high heat, add 2 Tbsp vegetable oil, then add the marinated pork (including any excess sauce). Cook, stirring frequently, until the pork is cooked through and the sauce thickens and caramelizes, about 8 minutes.
Time: PT8M
Temperature: medium-high
Plate and Garnish
Arrange the soaked onion slices and chive strips on a serving plate, top with the cooked pork bulgogi, and sprinkle the sliced hot peppers on top (if using). Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 410
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Gluten‑free if using tamari, Paleo‑friendly (omit sugar)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Pork Shoulder: Pork loin, Pork belly (trimmed)
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Sugar: Honey (1 Tbsp), Brown sugar (1.5 Tbsp)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Mirin: Sake + sugar, Rice vinegar + sugar
- Instead of Sesame Oil: Peanut oil (less flavor)
- Instead of Gochujang: Ssamjang, Korean chili flakes + soy sauce
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Chives: Green onions (scallions)
- Instead of Hot Peppers: Red pepper flakes (1 tsp)
- Instead of Onion: Leeks, Shallots
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Skillet or Frying Pan
- Spatula
- Plate for Serving
- Plastic Wrap
Critical Steps — Do Not Skip
- Marinate the pork for at least 15 minutes to allow flavor penetration.
- Cook the pork over medium‑high heat until the sauce reduces and caramelizes; this creates the signature bulgogi glaze.
- Ensure pork reaches an internal temperature of 145°F (63°C) for safety.
Chef Tips from the Video
- Use a well‑seasoned cast‑iron skillet for a deeper sear.
- For extra smoky flavor, finish the bulgogi under a broiler for 1‑2 minutes.
- Serve over steamed rice or wrapped in lettuce leaves for a Korean‑style ssam.
Troubleshooting
The sauce is too watery after cooking.
Increase heat slightly and continue cooking, stirring constantly, until the liquid evaporates and the glaze thickens.
Pork is tough or dry.
Do not over‑cook; remove the pork as soon as it is no longer pink and the sauce has caramelized. Marinating longer also helps tenderize.
Dish is too salty.
Add a splash of water or a pinch of sugar to balance the saltiness, and reduce the amount of soy sauce next time.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked bulgogi in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 24 hours in advance for deeper flavor.
- Cooked bulgogi reheats well in a skillet over low heat; add a splash of water to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of Pork Bulgogi in Korean cuisine?
Pork Bulgogi (Dwaeji‑bulgogi) is a popular Korean barbecue dish that evolved from the traditional beef bulgogi. It became widely loved because pork is more affordable and absorbs the sweet‑savory marinades quickly, making it a staple at home meals and street‑food stalls across Korea.
What are the traditional regional variations of Pork Bulgogi in Korean cooking?
In the southern regions, pork bulgogi often includes gochujang for a spicier, reddish glaze, while the northern style leans toward a soy‑based, sweeter sauce without chili paste. Some areas add Korean pear puree for extra tenderness and sweetness.
How is Pork Bulgogi traditionally served in Korea?
It is typically served hot, placed on a bed of fresh lettuce or perilla leaves with sliced raw onion, chives, and sometimes sliced hot peppers. Diners wrap a piece of pork with the greens and dip it in ssam‑jang before eating.
What occasions or celebrations is Pork Bulgogi associated with in Korean culture?
Pork bulgogi is a common dish for family gatherings, weekend meals, and street‑food festivals. It is also enjoyed during holidays like Chuseok when families gather for a hearty barbecue spread.
What other Korean dishes pair well with Pork Bulgogi?
Pork bulgogi pairs nicely with steamed short‑grain rice, kimchi, Korean cucumber salad (oi-muchim), and a bowl of mild soybean paste soup (doenjang‑jjigae).
What are the authentic traditional ingredients for Pork Bulgogi versus acceptable substitutes?
Traditional ingredients include thinly sliced pork shoulder, soy sauce, mirin (or rice wine), sesame oil, sugar, garlic, ginger, and gochujang for heat. Substitutes can be tamari for gluten‑free soy sauce, honey for sugar, or a mix of rice vinegar and sugar for mirin.
What are the most common mistakes to avoid when making Pork Bulgogi at home?
Common errors include over‑cooking the pork, which makes it dry, not marinating long enough, and overcrowding the pan, which steams rather than sears the meat. Also, using too much sauce can prevent caramelization.
Why does this Pork Bulgogi recipe use a soy‑based sauce instead of a gochujang‑only sauce?
The soy‑based sauce provides a balanced sweet‑savory flavor that highlights the pork’s natural richness, while gochujang adds a subtle heat. This version mirrors the classic Korean household style that prefers a milder, glossy glaze.
Can I make Pork Bulgogi ahead of time and how should I store it?
Yes. Marinate the pork up to 24 hours in the refrigerator. Cooked bulgogi can be stored in an airtight container in the fridge for 3‑4 days or frozen for up to 2 months. Reheat gently in a skillet with a splash of water.
What texture and appearance should I look for when cooking Pork Bulgogi?
The pork should be tender and slightly caramelized, with a glossy, slightly thickened sauce that clings to each piece. The edges may have a light char, indicating proper searing.
What does the YouTube channel Kwon's Corner specialize in?
Kwon's Corner focuses on Korean home‑cooking tutorials, especially quick and affordable dishes like bulgogi, kimchi, and street‑food favorites, presented with clear step‑by‑step instructions.
How does the YouTube channel Kwon's Corner's approach to Korean cooking differ from other Korean cooking channels?
Kwon's Corner emphasizes everyday, budget‑friendly meals using ingredients easily found in regular grocery stores, while many other Korean channels often showcase more elaborate or restaurant‑style recipes.
Last updated: September 6, 2026
