Dwaejibulgogi

This dish is one that I've enjoyed hundreds of times at Korean restaurants but never had a clue as to how it was made (and therefore assumed it must be crazy difficult and therefore should only be enjoyed in a professional setting). However, I was pleasantly surprised not only by how easy it was but also that I already had most of the ingredients in my cupboards. The only specialist ingredient is the red pepper paste, a common ingredient in most Korean food. While it may take a bit of effort to find (Korean grocery stores will have it for sure and many Asian supermarkets may also carry it), it is definitely worth it! Plus, it will last absolutely ages and comes in conveniently sized containers (I got the smaller version). I went with the mild option because I wasn't sure how hot it might be and I think I'm going to stick with it since it gives just the right amount of heat for me. I wasn't entirely sure on the number of servings you could make out of this dish since we served it with a few 'bachan' options (side dishes traditionally served alongside main dishes in Korea) which were really filling. I think if you were to have this on its own, then maybe it would be better to double the recipe for larger groups.

Recipe inspired by: www.maangchi.com

Prep  time: 45 min  

Cook time: 20 min 

Serves: 2 - 4 

Ingredients: 

1 pound of pork belly, sliced into strips

1/4 of an onion, minced

5 cloves of garlic, minced 

1/2 inch ginger, minced 

4 spring onions, chopped

1 tbsp brown sugar

1 tsp sugar

1 tbsp sesame oil

1 tbsp soy sauce 

2-3 tbsp red pepper paste 

1/4 tsp salt

1/4 tsp pepper 

Method: 

Slice the pork belly into 1/4 inch strips and place in a bowl ready for the marinade. Place the onion, garlic and ginger into a food processor and pulse until minced and combined, then pour over the pork belly. Add the spring onion, sugars, sesame oil, soy sauce, and red pepper paste. FInish with salt and pepper and then mix to combine, ensuring the pork belly is well covered. Refrigerate for at least half an hour. When ready to cook, lay pork on a hot grill pan and cook over a medium heat, turning evenly.