📝 About This Recipe
Dwaeji-Bulgogi is the bold, spirited cousin of the classic beef bulgogi, featuring thin ribbons of pork shoulder bathed in a complex, fiery gochujang-based marinade. This dish captures the essence of Korean 'Gui' culture, balancing the heat of fermented chilies with the sweetness of grated pear and the aromatic punch of toasted sesame oil. When seared over high heat, the sugars in the marinade caramelize into a smoky, charred crust that makes this an irresistible staple of Korean home cooking and street food alike.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Pork Shoulder (Pork Butt) (sliced very thin, ideally 1/8 inch thick)
- 1 medium Yellow Onion (thinly sliced)
- 4 stalks Green Onions (cut into 2-inch lengths)
- 1 small Carrot (julienned)
The Spicy Marinade
- 3 tablespoons Gochujang (Korean Chili Paste) (adjust for heat preference)
- 2 tablespoons Gochugaru (Korean Chili Flakes) (for color and smoky heat)
- 2 tablespoons Soy Sauce (regular or dark soy sauce)
- 2 tablespoons Brown Sugar (packed)
- 1/4 cup Korean Pear (or Bosc Pear) (grated into a pulp to tenderize meat)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Mirin (Rice Wine) (to remove gamey notes)
- 1 tablespoon Toasted Sesame Oil (for nutty depth)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish and Serving
- 1 teaspoon Toasted Sesame Seeds
- 1 piece Red Chili (thinly sliced on a bias)
- 1 head Lettuce Leaves (Red leaf or Romaine for wrapping)
👨🍳 Instructions
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1
If your pork shoulder is not pre-sliced, place it in the freezer for 30-45 minutes until firm; this makes it much easier to achieve paper-thin slices. Slice against the grain into bite-sized pieces.
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2
In a large mixing bowl, combine the gochujang, gochugaru, soy sauce, brown sugar, grated pear, garlic, ginger, mirin, sesame oil, and black pepper. Whisk until the sugar is fully dissolved.
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3
Add the sliced pork to the bowl with the marinade. Use your hands (wearing gloves is recommended to avoid chili stains) to massage the sauce into every slice of meat, ensuring no pieces are stuck together.
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4
Add the sliced onions, julienned carrots, and half of the green onions to the bowl. Toss gently to coat the vegetables in the marinade.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2-4 hours is ideal for the flavors to penetrate and the pear enzymes to tenderize the pork.
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6
When ready to cook, heat a large cast-iron skillet or heavy-bottomed wok over medium-high heat. Add a teaspoon of neutral oil to coat the surface.
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7
Once the pan is smoking slightly, add the pork in a single layer. Do not overcrowd the pan; cook in batches if necessary to ensure the meat sears rather than steams.
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8
Let the pork sit undisturbed for 1-2 minutes to develop a deep, caramelized char. This 'burnt' edge is essential for the authentic smoky flavor.
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9
Flip and stir the meat and vegetables frequently for another 4-5 minutes until the pork is cooked through and the sauce has thickened into a glossy glaze that clings to the meat.
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10
During the last minute of cooking, toss in the remaining green onions for a fresh pop of color and flavor.
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11
Transfer the pork to a serving platter. Garnish immediately with toasted sesame seeds and sliced red chilies.
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12
Serve piping hot alongside fresh lettuce leaves, steamed rice, and your favorite banchan (side dishes).
💡 Chef's Tips
For the best texture, use pork shoulder (butt) as it has the perfect fat-to-meat ratio; lean cuts like tenderloin can become dry. If you don't have a Korean pear, a sweet apple like Fuji or a Bosc pear works as a great substitute for tenderizing. To get an authentic charcoal flavor indoors, use a cast-iron pan and let the marinade slightly 'burn' onto the meat. Don't skip the marinating time—pork is denser than beef and needs that window for the gochujang to really soak in. If you prefer less heat, reduce the gochugaru (flakes) but keep the gochujang (paste) for the essential fermented depth.
🍽️ Serving Suggestions
Serve 'Ssam' style: take a lettuce leaf, add a spoonful of rice, a piece of pork, and a dollop of Ssamjang (Korean soybean paste dip). Pair with a cold bowl of 'Mul-Naengmyeon' (buckwheat noodles in chilled broth) to balance the spicy heat. A side of lightly seasoned bean sprouts (Kongnamul-muchim) provides a refreshing, crunchy contrast. Enjoy with a chilled glass of Soju or a light Korean lager to cut through the richness of the pork. Include a side of 'Kimchi-jjigae' (Kimchi stew) for a complete, hearty Korean feast.