Sweet and Spicy Pork BBQ (돼지 불고기 Dweji Bulgogi)

daeji bulgogi from www.kimchimari.com

pork bulgogi

Spicy, savory, sweet, gingery and mouthwatering…That is the best way I can describe the taste of Pork Bulgogi. For some reason, we did not have this very often at home when I was growing up. The first time I tasted Daeji Bulgogi/Dwaeji Bulgogi (돼지 불고기) was at my friend’s house when I was in 4th or 5th grade and I thought it was absolutely delicious. But it was also very very spicy! My friend’s mom cooked it right at the table on an electric grill for a group of us. It was really yummy but so spicy hot that I thought my lips and mouth were on fire! And yet, I simply could not stop eating it…The recipe here is the closest I could get to that taste except it is probably not as spicy – or maybe I am just better at eating spicy foods now. You are welcome to increase the amount of red chili powder or gochujang if you want to add more kick to it. I will leave that up to you.

You may notice that ginger is often used when Koreans cook pork. Ginger not only adds great flavor and gets rid of any “porky taste and smell” but is also known to neutralize the coldness of pork. In traditional Korean medicine, foods are divided into cold and warm foods. Pork is a cold food and ginger is a warm food. When used together ginger is said to help neutralize the coldness of the pork. I also know from experience that having a freshly brewed ginger tea really helps to calm my stomach down when I have a bad stomachache. I’m sure you have also heard about drinking ginger tea to help heal the common cold.  I have also read that Japanese serve ginger with sashimi to aid digestion and kill any bacteria that can be in the fish. There’s definitely something to ginger..

Print Recipe


Servings: 2-3                Time: prep 15 min+ cooking 10 min + marinating time                Difficulty: Easy


  • 1 lb thinly sliced pork neck butt/leg/shoulder
  • 2 T soy sauce
  • 2 T Korean red pepper bean paste (고추장 gochujang)
  • 2 T cooking rice wine or mirin
  • 3 T sugar
  • 1 T sesame oil
  • 1 T sesame seeds
  • 1 T chopped garlic
  • 1 T grated or chopped fresh ginger
  • 1 T chopped green onions
  • 1/4 tsp garlic powder
  • 1~2 tsp Korean red chili powder (고추가루 gochukaroo)
  • 1/4 tsp black pepper


1. Traditionally, thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it’s called moksal (목살) in Korean.

pork neck butt slices for bulgogi

pork neck butt slices for bulgogi

pork bulgogi meat

pork bulgogi meat






2. Make the marinade by mixing all of the ingredients above.

marinage for pork bulgogi

marinade for pork bulgogi

3. Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can let it marinate in the fridge for up to a day.

pork marinade for bulgogi

pork marinating in spicy bulgogi sauce

4. The best way to cook pork bulgogi is to BBQ it over a grill. But it’s not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings like the one below:

korean grill over charcoal

korean grill over charcoal

If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through. Like so..

tin foil with holes for Korean BBQ

tin foil with holes for Korean BBQ

You can also use grill baskets made for grilling vegetables or fish instead.

The other method is to buy a portable gas stove and a grill pan similar to shown here.

Portable gas stove and Korean grill pan

Portable gas stove and Korean grill pan

There are also other types of grill pans that have holes in them for the meat to get direct heat and these work great for bulgogi.

For everyday easy cooking, just heat a frying pan on medium high heat. The pan should be hot enough for the pork to sizzle as soon as it touches it. Cook the pork in the pan turning them over when it starts to brown. The pan should be really hot. Do not cook too much pork at once because that can lower the temperature. You want to cook the pork quickly and have a nice sear to them. If you end up with too much juice, the heat is probably not high enough or you added too much meat into the pan.

As a garnish, sprinkle some sesame seeds and sliced green onions. (optional)

Serve pork bulgogi with some rice, fresh vegetable side dishes or with some ssam and ssamjang and you can have a really deliciously hearty, quick and easy meal. It’s also a great dish to have with any jjigae or soup.

pork bulgogi and rice

pork bulgogi and rice


  • storage –  freeze either cooked or uncooked pork bulgogi. cooked bulgogi actually keeps the flavor longer.
  • variations – add sliced onions, carrots and/or mushrooms for added flavor


  1. says

    Oh my goodness, I’ve compeletely forgotten about this dish. I’m adding this to my ‘to-eat list’! I’ll be there in less than 2 weeks. :-)))

  2. says

    I know.. It’s been a while for me too. My husband doesn’t eat pork so I only get to make this when I’m eating by myself. Love to hear how you like it!

  3. c.p.Lee says

    may I know what does it mean kalbi marinade sauce ?? the ingredients has beef ?? or this sauce is good for beef ?? thanks

    • says

      kalbi marinade sauce is pretty much the same sauce as bulgogi marinade. You can check my bulgogi post for the recipe. It works best for beef but you can also use it for chicken and any other meats.


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