Dweji Bulgogi (돼지 불고기) aka Spicy Korean Style Pork BBQ

Printable Version (Recipe Only)

Further to my featured ingredient of last Friday's vlog, gochujang or Korean red chili pepper paste, I thought I'd share my recipe for Dweji Bulgogi (pronounced DWEHji BOOLgohgi, dweji meaning pig or pork, and bulgogi meaning BBQ or grilled meat).

A lot of people find the regular beef bulgogi to be a gateway dish into Korean cuisine, and that stuff is tasty to be sure. But I am big on pork and hot stuff, so I actually prefer this preparation way more.

Marinating Dweji Bulgogi.
This one was made with pork shoulder.

Dweji Bulgogi (돼지 불고기) aka Spicy Korean Style Pork BBQ
Serves 4 to 6
Time: 30 to 45 minutes active time
Printable Version

If you have a low tolerance for heat, or you just want to try something new, you can sub half the gochujang with dwenjang (Korean fermented soybean paste) or miso.

And if you're averse to pork, you can also make this with boneless, skinless chicken thigh meat cut into roughly 1.5-inch cubes.

- 2.5 pounds pork shoulder strips, cut into roughly 1/4" thick pieces
- 3 to 4 Tablespoons soy sauce
- 1/4 cup to 1/3 cup sugar, depending on how sweet you like your food
- 4 cloves garlic, minced
- 2 green onions, chopped
- 1/4 cup gochujang (Korean red chili paste)

- 1 Tablespoon toasted sesame oil
- 1 to 2 Tablespoons oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add.


- 2 jalapeños or serranos, thinly sliced (optional - for some, the heat from the gochujang is plenty)
- 1 Tablespoon grated or finely minced fresh ginger (sometimes I'm feeling the ginger, sometimes not)

On another day, made with pork belly with the rind removed
and half a small yellow onion rather than green onions.

Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 45 minutes to an hour before cooking. In my experience, the best way to get all the meat evenly seasoned is to get in there with your hands, and mix and massage to distribute all the seasonings on and between all the slices of meat.


There are different schools of thinking on bringing meat up in temperature before cooking, but I personally prefer to take the meat out of the fridge about 30 minutes before cooking it to bring it up closer to room temp because I find that the meat is much more likely to develop a proper sear or crust than if it’s cooked straight out of the fridge, which results in more of a steamed or boiled texture.

Pan-fry or Saute: Cook the meat in four separate batches on an oiled (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4" thick pieces of sliced onions with each batch.

Oven Method: Preheat the oven to 425F. Mix and additional 1.5 to 2 Tablespoons oil in with the meat and spread it evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element (usually the second rack in your oven) and cook for 15 minutes.

The shoulder cooked in the oven.

The belly cooked in the oven.

Grill: You'll need a grill basket to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked 4 to 6 minutes per side, depending on the thickness of the cut and grill heat.

My favorite way to enjoy it is with sangchu ssam (Korean style lettuce wraps) with lots of fresh lettuce and Korean herbs like chrysanthemum leaves and perilla and a good dab of ssamjang (seasoned soybean paste).

Hope you enjoy. :)




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