Dwaeji Bulgogi (Korean Pork Bulgogi)
Thin slices of pork shoulder marinated in a sweet pear and soy bulgogi marinade, seared hot and served with rice and lettuce.
Made with Bulgogi marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min (plus marinating)
- LevelEasy
- Costabout £2.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade is ready (see the base recipe). Spoon 30 ml into a clean bowl. Mix the pork with the other 90 ml and the gochugaru, cover and chill for 1 to 4 hours.
- 2
Cook the rice in a lidded pan with 450 ml of water for 12 minutes, then rest with the lid on for 10 minutes.
12 min - 3
Heat the oil in a large frying pan until very hot. Fry the onion for 3 minutes, then push it aside.
3 min - 4
Add the pork in two batches and fry for 4 to 5 minutes each, until browned and cooked through with no pink.
5 min - 5
Return everything to the pan, add the clean marinade and bubble for 1 minute until glossy.
- 6
Serve the pork with rice, lettuce leaves for wrapping, spring onions and sesame seeds.
Tips
- Pork shoulder has enough fat to stay juicy. Slice it thinly across the grain.
- The pear in the marinade tenderises. Do not marinate longer than 24 hours.
- Fry in batches over a high heat for a good brown crust.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Freeze cooked pork for up to 2 months.
Questions
Is pork bulgogi the same as jeyuk bokkeum?
No. Dwaeji bulgogi is sweet and soy based like beef bulgogi, while jeyuk bokkeum is red and spicy from gochujang. Here gochugaru adds a little heat.
Can I leave out the chilli?
Yes. Leave out the gochugaru for a mild, sweet and savoury version.
Which cut should I use?
Pork shoulder or leg, sliced thin. Pork belly makes a richer, fattier version.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.