Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Dweji Bulgogi
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- Level: Easy
- Total: 50 min (includes marinating time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 887
- Total Fat
- 88 g
- Saturated Fat
- 30 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 109 mg
- Sodium
- 623 mg
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.
- Level: Easy
- Total: 50 min (includes marinating time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 887
- Total Fat
- 88 g
- Saturated Fat
- 30 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 109 mg
- Sodium
- 623 mg
Ingredients
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.
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