Korean chilli pork (daeji bulgogi)

Traditionally cooked at the table over a charcoal grill or gas hot plate, chilli pork is Korea’s answer to sang choi bau and is the perfect accompaniment to an ice-cold beer.

Korean food, like this spicy hotpot or Korean chilli pork (daeji bulgogi), is all sorts of goodness. Credit: Alan Benson

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g pork belly or pork neck, sliced (see Note)
• 2–3 cloves garlic, finely chopped
• 1 tsp finely chopped ginger
• 2 spring onions, chopped
• 2–3 tbsp korean chilli paste (kochujang) (see Note), plus extra to serve
• ½ tbsp korean chilli powder (kochugaru) (see Note)
• 2 tbsp caster sugar
• 2 tbsp cooking sake (see Note)
• 1 tbsp mirin (see Note)
• 2 tbsp sesame oil
• ½ tsp ground black pepper
• lettuce leaves, to serve
• steamed rice, to serve
• kim chi, to serve

Marinating time 3 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Combine all the ingredients except for the pork in a large bowl and mix well. Add the pork, turn to coat and leave to marinate in the fridge for 3 hours or overnight.

Place an oiled chargrill pan or frying pan over medium-high heat. Cook the pork, in batches, for 2–3 minutes, turning a few times, until cooked and slightly charred around the edges. Wipe out the pan after each batch, adding more oil when necessary.

To serve, place a lettuce leaf in the palm of your hand, top with warm rice, kim chi, a piece of pork and extra chilli paste (if using) and roll to enclose.

Note• Pork belly and pork neck are available sliced and in packets from Korean and some Asian grocers.

• Kochujang and kochugaru are available from Korean food stores.

• Cooking sake and mirin are available from Japanese food stores and some Asian grocers.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.