Cast Iron

Best Spicy Pork Bulgogi {Dwaeji Bulgogi}

March 18, 2015
0 Ratings
  • Serves Approximately 6 people
Author Notes

One of the staple meat dishes in a Korean household--Mom's cooking at its finest. So spicy and juicy that the only side dish you'll really need is rice! But feel free to bring out the veggies. —Ellie Betzen

What You'll Need
  • 2 pounds sliced pork belly***
  • 1 large onion, sliced
  • 3 teaspoons chopped fresh ginger
  • 5 green onions, peeled and chopped
  • 4 garlic cloves, minced
  • 1/2 cup water
  • 1/3-1/2 cups gochujang (spicy red pepper paste)
  • 2 tablespoons honey
  • 1 teaspoon gochugaru (Korean red pepper flakes, optional)
  • 1 teaspoon sesame oil
  • sprinkles toasted sesame seed
  1. ***You can buy pork belly or pork butt slices all stacked up in one block (like in the picture) at the Korean or Asian store. Sometimes they are labeled as "bulgogi use pork meat" for your convenience.***
  2. First heat a large skillet, wok, or cast iron on medium heat. Then start cooking the pork and soon after add the sliced onions, green onions, garlic, ginger, and toss together for about two minutes.
  3. Add water, gochujang, honey, gochugaru and sesame oil. Cook by flipping and stirring the meat every now and then, for about 10-12 minutes on medium heat, or even longer. To check if it's thoroughly cooked you can run the meat in water and see what the inside looks like. If it's white or grayish then the meat is done. I usually like to place the meat on a plate covered with paper towel to soak up unnecessary fat and oil. Serve with rice and veggies to balance out the meal!

See what other Food52ers are saying.

0 Reviews