Korean Seasoned Grilled Pork (Dwaeji Bulgogi)

Enjoy this classic Korean home-style grilled pork, featuring a sweet, glossy caramelized glaze created by double-marinating for maximum tenderness and flavor.

Ingredients

• 500 g pork shoulder or belly slices
• 1 unit lemon
• 3 tbsp corn syrup
• 2 stalks green onion
• 4 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame salt
• 1 tbsp minced garlic
• 1/2 tsp black pepper
• 1 tsp mustard
• to taste lettuce leaves
• to taste perilla leaves
• to taste garlic cloves

Instructions

1. 1Zest the lemon

   

   Using a fine metal grater, zest a fresh lemon directly onto a tray or bowl. Ensure you only grate the yellow outer peel, avoiding the bitter white pith underneath.

   Tip: Zesting provides a bright, acidic fragrance that cuts through the richness of the grilled pork.
2. 2Marinate the pork

   

   Place the sliced pork into a clean metal bowl. Add the prepared lemon zest and a generous amount of corn syrup. Mix thoroughly to combine, then let the pork marinate for 30 minutes to tenderize the meat.

   Tip: Corn syrup adds a glossy sheen and a subtle sweetness that caramelizes beautifully during grilling.
3. 3Prepare green onions

   

   Take fresh green onions and chop them finely on a wooden cutting board. These will be added to the marinade for a fresh, aromatic flavor.

   Tip: Use a sharp chefs knife to ensure clean cuts, which keeps the green onions crisp and flavorful.
4. 4Mix the marinade

   

   In a glass measuring cup, combine soy sauce, sugar, sesame salt, and minced garlic. Add the chopped green onions and a drizzle of corn syrup to the mixture.

   Tip: Using a measuring cup makes it easy to whisk all the liquid ingredients together evenly.
5. 5Complete the marinade

   

   Add black pepper and a touch of mustard to the glass measuring cup. Stir all the ingredients together vigorously until the sugar is dissolved and the marinade is well combined.

   Tip: Ensure the mustard is fully incorporated to add a slight depth and tang to the final sauce.
6. 6Final marination

   

   Pour the prepared dark marinade over the pork that has already been marinating with lemon and corn syrup. Mix well, ensuring every piece of meat is evenly coated. Let it sit for another 30 minutes before cooking.

   Tip: Allowing the meat to marinate twice ensures deep flavor penetration and tender results.
7. 7Sear the pork

   

   Heat your skillet over medium-high heat. Once hot, carefully place the marinated pork pieces into the pan. Allow them to sear undisturbed for a few minutes to develop color.

   Tip: Ensure the pan is sufficiently hot before adding the meat to get a good sear without steaming the pork.
8. 8Cut into pieces

   

   Once the meat begins to brown and the marinade starts to bubble and caramelize, use clean kitchen scissors to cut the pork directly in the pan into bite-sized pieces. This allows for even cooking.

   Tip: Using scissors is the most efficient way to portion meat while it is actively cooking in the pan.
9. 9Caramelize and finish

   

   Continue to cook the pork pieces, tossing and stirring them frequently in the skillet. Cook until the marinade has reduced into a thick, glossy glaze that deeply coats the meat and the pork is fully browned and caramelized.

   Tip: Watch the heat closely during this final stage so the sugars in the marinade caramelize without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions