Pork Belly Bulgogi Recipe

Name: Pork Belly Bulgogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork belly, thinly sliced, around 1/8 inch; 2 1/2 tablespoons dark soy sauce; 1 tablespoon korean chili paste (gochunjang); 1 tablespoon korean soybean paste (sunjang ssamjang); 1 green onion, chopped; 1 teaspoon minced garlic; 2 tablespoons sesame oil; ground black pepper, to taste; sugar, to taste; 2 tablespoons rice wine or 2 tablespoons dry sherry; Accompaniments; lettuce leaf; shiso leaf; sliced garlic

Servings: persons

500 g pork belly, thinly sliced, around 1/8 inch
2 1/2 tablespoons dark soy sauce
1 tablespoon korean chili paste (gochunjang)
1 tablespoon korean soybean paste (sunjang ssamjang)
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons sesame oil
ground black pepper, to taste
sugar, to taste
2 tablespoons rice wine or 2 tablespoons dry sherry
Accompaniments
lettuce leaf
shiso leaf
sliced garlic

1
Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
2
Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
3
The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
4
Preheat oven to 350 deg F (180 deg C).
5
Line a baking pan with aluminum foil. I also lightly greased the foil.
6
Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
7
Bake for 25-30 minutes until the meat is cooked and has started to brown.
8
Remove from the oven.
9
Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
10
Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
11
Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g pork belly, thinly sliced, around 1/8 inch, 2 1/2 tablespoons dark soy sauce, 1 tablespoon korean chili paste (gochunjang), 1 tablespoon korean soybean paste (sunjang ssamjang), and more.

Yes, Pork Belly Bulgogi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Belly Bulgogi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions