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4 people


25 minutes


Authentic and easy bulgogi recipe with sliced pork belly and Korean red chili paste. Bulgogi is great with steamed rice as a bulgogi bowl or wrapped with lettuce or Perilla leaves.


– 1 pound (0.4 kg) thinly sliced pork belly or pork shoulder – 1/2 medium onion, thinly sliced – 2 - 3 stalks scallion, roots removed, cut into 2 inch (5 cm) lengths – 1 tablespoon oil Bulgogi Marinade: – 3 tablespoons Korean red chili pepper paste*, gochujang – 1 tablespoon Korean red chili pepper flakes, gochugaru – 2 tablespoons soy sauce – 2 tablespoons rice wine, or mirin – 2 tablespoons sugar – 1 tablespoon sesame oil – 1 tablespoon minced garlic – 1 tablespoon grated ginger – 1/8 teaspoon black pepper

Step 1

Mix all Bulgogi Marinade ingredients well.

Step 2

Cut the pork belly into bite size pieces, about 2 inch length.

Step 3

Combine the meat, onion and scallions with the marinade and mix well. Marinate for at least an hour, or best overnight.

Step 4

Heat a grill pan or a skillet over medium high heat and add the oil. Cook the pork slices until cooked through and slightly caramelized, turning over once.

Step 5

Dish out and serve immediately with steamed rice.

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