How to cook: Doejibulgogi (Korean spicy stir-fried pork)

The traditional way of cooking doejibulgogi (also called doejigogi bokkeum or jeyukbokkeum, according to a fantastic Korean cook on Youtube) is to start with raw pork belly. The meat is sliced thinly, placed in the pan with the spices and aromatics, and cooked until the pork is done. But I had parboiled pork belly (I cook meat in bulk then divide them into portions to save on time and gas) so that was what I used. I cut the meat into one-inch cubes and cooked them with the garlic, onion, chili, soy sauce, honey and sesame seed oil.

If you want to cook doejibulgogi the traditional way, you will have to cut the pork belly into thin slices to make sure that the meat will be cooked in about ten minutes, as that is about the length of time it takes before the mixture turns dry.

Based on a recipe from Maangchi.

Recipe: Doejibulgogi (Korean spicy stir-fried pork)

Ingredients

  • about 2 tbsps. of cooking oil
  • 400 g. of boiled pork belly, cut into small pieces
  • 4 cloves of garlic, minced
  • 1 onion, thinly sliced
  • 2 to 3 tbsps. of chili paste* (see notes after the recipe)
  • soy sauce, to taste
  • honey, to taste
  • 1/2 tsp. of sesame seed oil
  • 1 tsp. of toasted sesame seeds
  • snipped scallions
  • lettuce
  • cooked rice

Instructions

  1. Heat the cooking oil in a wok or frying pan.
  2. Add the pork. Stir fry for a few minutes or until the edges start to brown.
  3. Korean spicy stir-fried pork
  4. Add the garlic, onion, chili, sesame seed oil, and enough soy sauce and honey to taste. How much soy sauce you will need depends on whether the pork had already been salted. My parboiled pork had been substantially seasoned so I added only about a tablespoonful of soy sauce. If making this dish with raw pork, you will need more than a tablespoonful.
  5. Korean spicy stir-fried pork
  6. Cook over high heat until the pork has absorbed the seasonings. The mixture should be quite dry and the meat should have a caramelized look.
  7. To serve: Place a tablespoonful of rice on a lettuce leaf, top with a few pieces of pork, sprinkle with scallions and toasted sesame seeds, roll up and take a bite.

Quick Notes

A combination of Korean chili paste and pepper flakes is traditional but it is much too spicy for me so I substituted sambal oelek. If your tolerance for spicy food is better than mine, you might want to go with the traditional combination. Korean chili paste is available in groceries and Korean stores.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 3

Korean spicy stir-fried pork

  • Rochelle

    Hi Connie!

    Thanks for posting this recipe. I will try this week. I’m an avid follower of your site and this is one the recipes I have yet to try. :) By the way, is sambal oelek also available in groceries? Thanks! — Rochelle

    • http://casaveneracion.com/ Connie Veneracion

      Yes, it is. :)

  • Bambini

    thank you for posting korean inspired recipes. my kids loved the korean beef stew so much that i had to make it twice in one week!!! will try using angus beef belly slices with your recipe above. :)

  • beibei

    Ma’am, gochujang po mukhang masarap din for that! Medyo manamis-namis siya ng konti unlike sambal na may konting asim :) I’ll try this!

  • http://casaveneracion.com/ Connie Veneracion

    Bambini, angus beef sounds good! :)

    Beibei, Gochujang is the traditional ingredient. But it’s too spicy for me.