Spicy pork Bbq (Dwaejibulgogi: 돼지불고기)
Spicy pork BBQ (Dwaejibulgogi: 돼지불고기) is a medium Korean recipe that serves 4. 250 calories per serving. Recipe by Maangchi on YouTube.
Prep: 50 min | Cook: 15 min | Total: 1 hr 15 min
Cost: $7.93 total, $1.98 per serving
Ingredients
- 1 pound Pork Belly (thinly sliced about 1/8 inch)
- 0.25 cup Korean Pear (diced; Korean pear preferred, Bosc pear acceptable)
- 4 cloves Garlic (minced)
- 0.5 teaspoon Fresh Ginger (minced)
- 2 stalks Green Onion (minced, both white and green parts)
- 1 tablespoon Soy Sauce (Korean ganjang preferred)
- 1 tablespoon Brown Sugar (or white granulated sugar)
- 1.5 tablespoons Rice Syrup (can substitute honey)
- 1 pinch Ground Black Pepper (just a little)
- 2 teaspoons Sesame Oil (toasted sesame oil)
- 3 tablespoons Gochujang (Korean Hot Pepper Paste) (Korean brand preferred)
- 1 teaspoon Sesame Seeds (toasted for garnish)
- 6 pieces Lettuce Leaves (or Perilla Leaves) (for wrapping)
- 1 piece Green Chili Pepper (thinly sliced for garnish)
- 1 clove Raw Garlic (thinly sliced for wrap)
- 2 tablespoons Ssamjang (Korean dipping sauce; can buy ready‑made)
Instructions
Slice the Pork
Partially freeze the pork belly, then slice it thinly to about 1/8 inch thickness.
Time: PT5M
Prep Marinade Ingredients
Dice the Korean pear, mince the garlic, ginger, and green onion.
Time: PT10M
Make the Sauce
In a mixing bowl combine soy sauce, brown sugar, rice syrup, a pinch of black pepper, sesame oil, and gochujang. Whisk until smooth.
Time: PT5M
Combine Pork with Marinade
Add the sliced pork, diced pear, minced garlic, ginger, and green onion to the bowl. Toss thoroughly so every piece is coated.
Time: PT5M
Marinate
Cover the bowl and let the pork marinate at room temperature for at least 30 minutes (or refrigerate up to 2 hours).
Time: PT30M
Preheat Cooking Surface
Heat a grill pan or skillet over medium‑high heat and lightly oil the surface.
Time: PT3M
Temperature: Medium-high
Cook the Pork
Add the marinated pork slices in a single layer. Cook, turning once, until caramelized and cooked through, about 6‑8 minutes total.
Time: PT8M
Temperature: Medium-high
Garnish with Sesame Seeds
Sprinkle toasted sesame seeds over the cooked pork.
Time: PT1M
Assemble the Wraps
Place a few pork pieces on a lettuce leaf, add sliced green chili, raw garlic, and a dollop of ssamjang. Roll tightly into a bite‑size pouch.
Time: PT5M
Serve
Serve the pork wraps immediately, ideally with a cold beer.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 15g
- Fiber
- 1g
Dietary info: High-Protein, Korean
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Pork Belly: Pork Shoulder, Pork Loin
- Instead of Korean Pear: Bosc Pear, Asian Pear
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Green Onion: Chives
- Instead of Soy Sauce: Tamari
- Instead of Brown Sugar: Honey (1 tsp)
- Instead of Rice Syrup: Honey, Maple syrup
- Instead of Ground Black Pepper: White pepper
- Instead of Sesame Oil: Regular vegetable oil (less flavor)
- Instead of Gochujang (Korean Hot Pepper Paste): Chili paste mixed with miso
- Instead of Lettuce Leaves (or Perilla Leaves): Cabbage leaves
- Instead of Green Chili Pepper: Jalapeño
- Instead of Ssamjang: Mix of doenjang and gochujang
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Spatula or Spoon
- Grill Pan or Skillet
- Basting Brush (optional)
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Slice pork belly thinly (about 1/8 inch).
- Marinate the pork for at least 30 minutes.
- Cook over medium‑high heat without overcrowding the pan.
- Ensure pork is caramelized and fully cooked before serving.
Chef Tips from the Video
- Use a Korean pear for its natural enzymes that tenderize meat.
- Toast sesame seeds briefly in a dry pan for extra aroma.
- If you like extra heat, add a small amount of sliced fresh chili to the marinade.
Troubleshooting
Pork turns out tough.
Make sure the pork is sliced thinly and marinated for at least 30 minutes; using Korean pear helps tenderize.
Sauce is too thick.
Add a splash of water or extra soy sauce to thin it before coating the pork.
Pork sticks to the pan.
Preheat the pan well and add a thin layer of oil; avoid moving the meat too early.
Wrap falls apart.
Pat lettuce leaves dry and use sturdy leaves like perilla or cabbage; do not overfill.
Storage
Refrigerator: Store cooked pork in an airtight container for up to 3 days.
Freezer: Raw marinated pork can be frozen in a zip‑top bag for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork overnight for deeper flavor.
- Pre‑cook the pork and reheat quickly in a hot pan before serving.
- Prepare ssamjang and slice vegetables ahead of time and store them in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Dwaejibulgogi in Korean cuisine?
Dwaejibulgogi, meaning "spicy pork bulgogi," is a popular Korean street‑food dish that showcases the Korean love for bold, spicy flavors and quick grilling over open flames. Historically it evolved from traditional bulgogi, adapting pork and gochujang to create a fiery, sweet‑savory bite often enjoyed with soju or beer.
What are the traditional regional variations of Dwaejibulgogi within Korea?
In the southern regions, especially Jeolla Province, cooks often add extra fermented shrimp sauce (saeujeot) for depth, while in Seoul‑area versions the focus is on a cleaner sweet‑spicy balance using Korean pear and gochujang. Some coastal areas also incorporate a splash of citrus juice for brightness.
How is Dwaejibulgogi traditionally served in Korea?
Traditionally, the cooked pork is placed on fresh lettuce or perilla leaves, topped with sliced raw garlic, green chili, and a dab of ssamjang, then wrapped into a bite‑size pouch called "ssam." It is commonly enjoyed with cold beer or makgeolli.
What occasions or celebrations is Dwaejibulgogi associated with in Korean culture?
Dwaejibulgogi is a favorite at casual gatherings, street‑food festivals, and after‑work drinking sessions. It’s also served at family barbecues and during holidays like Chuseok when people enjoy a variety of grilled meats.
What authentic ingredients are essential for traditional Dwaejibulgogi, and what are acceptable substitutes?
Key ingredients include pork belly, Korean pear, gochujang, Korean soy sauce (ganjang), rice syrup, and toasted sesame oil. Substitutes can be Bosc pear for the Korean pear, honey for rice syrup, and regular soy sauce if ganjang is unavailable, though flavor will differ slightly.
What other Korean dishes pair well with Dwaejibulgogi?
Dwaejibulgogi pairs nicely with classic Korean side dishes (banchan) such as kimchi, pickled radish, and seasoned bean sprouts. A bowl of steamed rice or a light Korean cucumber salad balances the heat.
What are the most common mistakes to avoid when making Dwaejibulgogi at home?
Common errors include slicing the pork too thick, which prevents quick caramelization, and overcrowding the pan, which steams the meat instead of searing it. Also, under‑marinating can lead to bland pork, while over‑marinating may make it too salty.
Why does this Dwaejibulgogi recipe use gochujang instead of plain chili flakes?
Gochujang provides a complex sweet‑spicy flavor and a thick, glossy coating that adheres to the pork, whereas plain chili flakes would give heat without the characteristic Korean umami and sweetness.
Can I make Dwaejibulgogi ahead of time and how should I store it?
Yes, you can marinate the pork up to 24 hours in the refrigerator. Cooked pork can be stored in an airtight container in the fridge for up to 3 days and reheated quickly in a hot pan. For longer storage, freeze the raw marinated pork.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials that blend traditional techniques with approachable explanations for English‑speaking audiences.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on clear, friendly narration, detailed visual close‑ups, and cultural storytelling, often providing background on ingredients and variations. This contrasts with some channels that prioritize speed over depth or target professional chefs.
Last updated: September 6, 2026
