Best for: A weeknight griddle dinner with real Korean barbecue flavor.
Dwaeji bulgogi is the spicy sibling of beef bulgogi: thin slices of pork shoulder marinated in gochujang, gochugaru, soy, and sesame, then seared on a ripping-hot griddle. The sugars in the marinade caramelize into charred, sticky edges while the pork stays juicy.
Griddle: Flat-top griddle or large cast-iron skillet over direct medium-high heat; about 450°F surface. Equipment: Griddle or cast-iron skillet, bowl, two spatulas, thermometer.
Ingredients
Marinate: 1 hour. Total: 1 hour 32 minutes.
Pork and marinade
- 1 1/2 lb boneless pork shoulder, sliced 1/8 inch thick
- 3 tablespoons gochujang (Korean red chile paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 small onion, grated
- 1/2 teaspoon black pepper
Vegetables and serving
- 1 tablespoon neutral oil
- 1 medium onion, thinly sliced
- 4 scallions, cut into 2-inch pieces
- 1 teaspoon toasted sesame seeds
- 2 cups cooked short-grain rice, for serving
- 12 lettuce leaves, for wraps (optional)
Directions
Stir the gochujang, gochugaru, soy sauce, sugar, sesame oil, garlic, ginger, grated onion, and black pepper into a smooth marinade. Toss the pork through it until every slice is coated, cover, and refrigerate for 1 hour.
Heat the griddle to about 450°F and film it with the neutral oil. Pull the pork from the marinade, letting the excess drip back into the bowl.
Sear the pork in two uncrowded batches, spreading it in a single layer and leaving it undisturbed for 2 minutes so the marinade sugars caramelize.
Stir-fry each batch for 2–3 minutes more, until the pork is cooked through to 145°F with dark, sticky edges. Move the cooked pork to a warm platter.
In the pork drippings, stir-fry the sliced onion and scallions for 2–3 minutes, until softened with charred tips.
Return the pork to the griddle, toss everything together for 30 seconds, and shower with the sesame seeds. Serve over rice or in lettuce wraps.
Grilling tip: Slice the pork shoulder while it is half-frozen — 30 minutes in the freezer firms it up for clean, thin cuts.
