Korean Bulgogi Pork

500g pork belly, thinly sliced

1 onion, cut into chunky wedges

1 thumb-sized piece ginger, finely chopped

3 garlic cloves, finely chopped

300g cooked Korean multi-grain rice (or steamed rice)

The Marinade

3 tablespoons gochujang

1 tablespoon Korean soybean paste (doenjang)

2 tablespoons mirin

2 tablespoons honey

1 tablespoon Korean soy sauce (or light soy sauce)

1 tablespoon sesame oil

1 tablespoon gochugaru (Korean chilli flakes)

60ml water

PREPARATION

1. Finely chop the ginger and garlic, then cut the onion into chunky wedges so they retain texture during cooking.

2. In a large bowl, combine the gochujang, Korean soybean paste, mirin, honey, soy sauce, sesame oil, gochugaru and water until smooth.

3. Add the chopped ginger and garlic to the marinade, mixing thoroughly to distribute the aromatics evenly.

4. Add the sliced pork belly and onion wedges, then massage everything together until every piece is well coated.

5. Cover and refrigerate overnight if possible, or leave for at least 30 minutes to allow the flavours to penetrate the meat.

COOKING

6. Heat a frying pan, griddle or barbecue plate over high heat until very hot before adding the pork.

7. Lay the pork slices out in a single layer and sear until caramelised around the edges, avoiding overcrowding the pan.

8. Arrange the onion wedges around the pork and allow them to char lightly while softening in the rendered pork fat.

9. Turn the pork and continue cooking until browned on both sides and lightly caramelised from the honey and mirin.

10. Pour any remaining marinade into the pan along with about 120ml water, stirring to lift the caramelised flavours from the base.

11. Simmer until the liquid reduces into a glossy glaze that coats both the pork and onions evenly.

12. Serve immediately over steamed multi-grain rice, spooning over the reduced sauce and caramelised onions.

School of Wok Tips

 Pork belly provides the most authentic flavour thanks to its rich marbling.

 Overnight marinating gives the best balance of sweet, savoury and spicy flavours.

 Don't waste the onions—they absorb the marinade beautifully and become deliciously caramelised.

 Reduce the remaining marinade into a glaze for maximum flavour.

FAQs

What is gochujang?

Gochujang is a Korean fermented chilli paste that provides sweetness, savouriness and gentle heat.

Can I use beef instead of pork?

Yes, ribeye steak or other well-marbled cuts work exceptionally well using the same marinade.

What is Korean soybean paste?

Known as doenjang, it's a fermented soybean paste with a deep savoury flavour similar to miso but stronger and more robust.