Dweji Bulgogi
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Loading... - Byung-woo Kwag
- 13 Mar 2023
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Level: Easy
Total: 50 min (includes marinating time)
Active: 15 min
Yield: 4 to 6 servings
This is my spicy interpretation of the Korean classic, gochujang pork belly. My version is streamlined, making it easy to reproduce for a Korean barbecue night at home. You get great heat and flavor with a minimal number of ingredients and a marinating time of just 30 minutes.
Ingredients
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1/4 cup gochujang (Korean red chile paste)
3 tablespoons sesame oil
2 tablespoons finely ground gochugaru (Korean red chile flakes)
1 tablespoon mirin
1 tablespoon soy sauce
1 tablespoon sugar
3 cloves garlic, grated
2 pounds pork belly, cut into 1/4-inch-thick slices
Rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds, for serving
Directions
Combine the gochujang, sesame oil, gochugaru, mirin, soy sauce, sugar and garlic in a large bowl. Mix in the pork belly until coated on all sides. Let sit at room temperature for 30 minutes.
Heat a large non-stick skillet over medium-high heat.
Drain the excess marinade from the pork. Cook the pork in batches, making sure not to overcrowd the pan, flipping once, until cooked through and nicely charred, 5 to 6 minutes. Discard excess oil and wipe the skillet dry to cook next batch.
Serve the pork with rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds. Read More…
