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.
- 2 tablespoons cooking oil
- 400 grams boiled pork belly cut into small pieces
- 4 cloves garlic minced
- 1 onion thinly sliced
- 2 to 3 tablespoons chili paste* (see notes after the recipe)
- soy sauce to taste
- honey to taste
- 1/2 teaspoon sesame seed oil
- 1 teaspoon toasted sesame seeds
- sliced scallions
- cooked rice
Heat the cooking oil in a wok or frying pan.
Add the pork. Stir fry for a few minutes or until the edges start to brown.
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.
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.
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.
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.