Korean spicy barbecue pork belly lettuce wraps + spicy dipping sauce {Dwaejibulgogi +Ssamjang}

So one of my favourite foods is dwaejibulgogi, korean spicy pork belly bqq! It’s deliciously chewy, sweet and spicy. When eaten with lettuce wraps, you get a crisp, clean bite that compliments the many flavours of the meat and spicy dipping sauce. This recipe is super easy to make. Although the original recipe calls for Korean pears, I use regular ripened Bosc pears, which you can get at any super market. You can find the original recipe here on Maangchi’s website.

Spicy barbecue pork (Dwaejibulgogi):

(Serves 4)


For the marinade:

  • ½ cup of crushed pear (any sweet, ripe pear will do)
  • ¼ cup onion (puréed)
  • 4 cloves of garlic, minced
  • ½ teaspoons of ginger, minced
  • 1 chopped green onion
  • 1 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • a pinch of ground black pepper
  • 2 teaspoons of toasted sesame seed oil
  • 3 tablespoons hot pepper paste (gochujang)

Dipping Sauce (Ssamjang):

(Serves 4)

  • ¼ cup fermented soybean paste (doenjang)
  • 1 tablespoons hot pepper paste (gochujang)
  • 1 stalk of minced green onion
  • 1 clove of minced garlic
  • ¼ cup chopped onion
  • 2 teaspoons honey
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons toasted sesame oil


  • Take all marinade ingredients and blend together. Once fully incorporated, mix with pork belly and marinate in a plastic container for a minimum of one hour to maximum of overnight.
  • Shake off excess marinade and grill until nicely reddish brown.
  • Sprinkle with toasted sesame seeds before serving.
  • Serve with ssamjang, steamed rice, and freshly cleaned lettuce.


How Tisha enjoys eating it:

  1. Take one piece of lettuce and place a little steamed rice inside.
  2. Grab one piece of pork belly and top with a bit of ssamjang.
  3. Fold and eat in one bite.
  4. Enjoy with cold beer.
  5. Repeat!


I hope you will enjoy this recipe as much as I and my family do. Happy Eats!