Korean Spicy Stir-Fried Pork Belly (Daeji Bulgogi)

A bold and fiery Korean classic featuring tender pork belly coated in a rich gochujang glaze, tossed with crisp onions and sweet peppers, and finished with toasted sesame seeds.

Ingredients

• 500 g pork belly
• 2 tbsp Korean chili paste
• 1 tbsp light soy sauce
• 2 tbsp white sugar
• 2 tbsp chili powder
• 1 tbsp sesame oil
• 3 cloves minced garlic
• 2 stalks green onions
• 1 onion
• 2 chili peppers
• 1 tbsp cooking oil
• 1 tsp toasted white sesame seeds

Instructions

1. 1Prepare and Season Pork Belly

   

   Place the raw pork belly pieces into a metal mixing bowl. Add chopped green onions, minced garlic, and spoonfuls of Korean chili paste to begin seasoning the meat.

   Tip: Ensure the bowl is large enough so you can easily mix all the ingredients and seasonings together later.
2. 2Add White Sugar to Marinade

   

   Add 2 spoons of white sugar directly into the metal bowl containing the pork belly, minced garlic, chopped green onions, Korean chili paste, light soy sauce, chili powder, and sesame oil.

   Tip: Ensure all seasonings are measured evenly before mixing to balance the spicy and savory flavors.
3. 3Mix and Marinate the Pork Belly

   

   Put on a food-safe glove and thoroughly mix the pork belly pieces with the garlic, green onions, chili paste, soy sauce, sugar, chili powder, and sesame oil until every piece is evenly coated. Let it marinate in the refrigerator for about 1 hour.

   Tip: Massage the marinade into the meat to help it absorb the flavors more deeply.
4. 4Stir-Fry the Marinated Pork Belly

   

   Pour cooking oil into a heated wok, then tip the marinated pork belly mixture out from the bowl and into the hot wok to begin stir-frying.

   Tip: Make sure the wok is hot before adding the meat to achieve a good sear and release the aromas of the chili paste.
5. 5Add Onions and Chili Peppers

   

   Add sliced red onions and green peppers directly into the wok with the cooking pork belly, and continue to stir-fry until the vegetables soften and become fragrant.

   Tip: Slice the onions uniformly so they soften evenly alongside the meat.
6. 6Simmer, Reduce, and Garnish

   

   Pour a small amount of water into the wok, cover with a lid to simmer briefly, then turn up the heat to reduce the sauce into a thick glaze. Sprinkle generously with toasted white sesame seeds before serving.

   Tip: Adding a splash of water creates a rich, cohesive sauce that glazes the meat and vegetables.

Storage & Reheating

Burn It Off

Frequently Asked Questions