Korean Marinated Grilled Pork Belly (Dwaeji Bulgogi)

A beginner-friendly Korean BBQ classic featuring thinly sliced pork belly marinated in a sweet and spicy gochujang sauce, served alongside a sharp and tangy scallion salad.

Ingredients

• 500 g pork belly (skin-on, thinly sliced)
• 1 tbsp Orleans seasoning powder
• 1 tbsp minced garlic
• 2 tbsp cooking wine
• 1 tbsp Korean chili paste (gochujang)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp honey or sugar
• 1 whole scallion (for salad)
• 1 tbsp fine chili powder
• 1 tbsp toasted sesame seeds
• 1 tbsp white vinegar
• 1 tbsp sesame oil
• to taste fresh garlic cloves (sliced)
• to taste green chili peppers (sliced)
• optional cucumber (sliced)

Instructions

1. 1Season the sliced pork

   

   Place the thinly sliced pork belly into a bowl and begin the marinating process by adding minced garlic and the red seasoning powder. These ingredients form the savory and spicy foundation of the Korean-style marinade before the liquid seasonings are incorporated.

   Tip: If you prefer a more intense flavor, you can lightly toast the seasoning powder in a dry pan for a few seconds before adding it to the meat.
2. 2Marinate the pork belly

   

   Combine the thinly sliced pork belly with minced garlic, Orleans seasoning, Korean chili paste, cooking wine, soy sauce, and honey. Use your hand to thoroughly massage the marinade into the meat, ensuring every slice is well-coated for maximum flavor absorption.

   Tip: Allow the pork to marinate for at least ten minutes; this brief rest helps the spices penetrate the meat deeply.
3. 3Prepare the scallion salad

   

   Take a fresh scallion stalk and slice it lengthwise into very thin, long strips. These fresh scallion shreds will provide a sharp, aromatic crunch that perfectly balances the richness of the grilled pork.

   Tip: If the raw scallion flavor is too strong for your taste, you can soak the shreds in ice water for a few minutes to reduce the bite.
4. 4Season the scallions

   

   Place the shredded scallions into a bowl and add a spoonful of fine chili powder along with toasted sesame seeds. This combination adds both heat and a toasted, nutty aroma to your side dish.

   Tip: For the best flavor, use freshly toasted sesame seeds as they release more natural oils and fragrance.
5. 5Toss the spicy salad

   

   Add light soy sauce, white vinegar, sesame oil, and a touch of honey or sugar to the seasoned scallions. Toss the ingredients together until the salad is evenly coated in a bright, spicy, and tangy dressing.

   Tip: Toss the salad just before serving to ensure the scallions stay crisp and dont become soggy from the dressing.
6. 6Pan-fry the marinated pork

   

   Heat a pan with a small amount of oil and lay the marinated pork belly slices flat to ensure even cooking. Adding scallion rounds to the pan during this stage allows the pork to absorb their sweet and aromatic essence as it fries.

   Tip: Fry the meat over medium-high heat to achieve a caramelized, golden-brown exterior without drying out the center of the thin slices.
7. 7Sear until golden brown

   

   Continue to stir-fry the pork belly over medium-high heat. Allow the fat to render out, which will help the edges of the meat become crispy and caramelized. Cook until the meat is fully browned and incredibly fragrant.

   Tip: Laying the pork slices flat in the pan initially helps them sear more evenly and develop a better texture before you start stir-frying.

Storing Leftovers

Burn It Off

Frequently Asked Questions