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):
- 1lb (~500g) pork belly, sliced thinly (you can also use pork shoulder or pork loin)
- 3-4 little gem lettuce heads
- optional: steamed rice (we use Arirang Korean sushi rice)
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):
- 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:
- Take one piece of lettuce and place a little steamed rice inside.
- Grab one piece of pork belly and top with a bit of ssamjang.
- Fold and eat in one bite.
- Enjoy with cold beer.
I hope you will enjoy this recipe as much as I and my family do. Happy Eats!