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.

No additional tips available.

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

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.

Pork Belly Bulgogi

How did you like this recipe?

Frequently Asked Questions