Dwaeji Bulgogi

There is just something about pork smothered in spicy, sweet sauce, grilled over fire. The combination of fire grilled smokiness, mild pork, and honey-like spicy sauce is irresistible.

Lately, I have been craving dwaeji bulgogi 돼지불고기 (grilled korean spicy pork) ssambap 밥 (lettuce wrap). Sometimes dwaeji bulgogi is called dwaeji bokkeum 돼지볶음, especially when it is pan-fried rather than grilled over fire – but the preparation and marinade is the same for both.

You will need to go to the market – preferably a Korean market – and get a few things:

Recipe: Dwaeji Bulgogi (Grilled Korean Spicy Pork)

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 15 minutes

Category: Featured, Korean Recipes, Top Posts, Top Posts - Winter

Servings: servings for 4-6 adults

Recipe: Dwaeji Bulgogi (Grilled Korean Spicy Pork)

Great garlicky spicy pork dish for Korean food lovers


  • 2 lbs. Pork Neck Meat 돼지 목살, thinly sliced
  • 2 Tbsp [amazon_link id="B0000CNU54" target="_blank" ]Fish Sauce[/amazon_link]
  • 3 Tbsp [amazon_link id="B002WTE0MQ" target="_blank" ]Gochujang[/amazon_link] 고추장
  • 2 Tbsp [amazon_link id="B002GEFR74" target="_blank" ]Korean Rice Syrup[/amazon_link] 물엿
  • 1 Tbsp Cooking Wine
  • 3 stalks Green Onion
  • 1/2 medium Onion
  • 3-4 cloves Garlic
  • 1 tsp Ginger (optional)
  • 1 tsp Sugar (optional)


  1. Thaw out the pork slices (if frozen)
  2. Thinly slice the onion
  3. Cut green onions in about 2 in lengths
  4. Finely chop or mince the garlic (and ginger if desired)
    Completion of wet sauce
  5. Mix gochujang, Korean rice syrup, fish sauce, cooking wine, and sugar (if desired) in a separate bowl
    sauce over the ingredients
  6. Put all the ingredients in a big mixing bowl and start working them in
    mixing ingredients
  7. Cover with plastic wrap and leave it in the refrigerator for at least 2 hours
    completed pork
  8. Grill over fire or pan-fry the pork and serve


I have been experimenting with fish sauce, the 'Viet Huong' brand with the 3-crab-mark, in a lot of my dishes recently. The results have been a mixture of fantastic and blah... This recipe happens to be one of the 'Oh! My God!!!' goodness variety.

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