Dweji Bulgogi

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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.



  1. 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.
  2. Heat a large non-stick skillet over medium-high heat.  
  3. 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. 
  4. Serve the pork with rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds.