Cooking in
Victoria · Greater Victoria
Korean
Dwaeji-Bulgogi — Spicy Pork with Gochujang (돼지불고기)
Dwaeji-bulgogi (돼지불고기) is thinly sliced pork marinated in gochujang, gochugaru, garlic, ginger, sesame oil, and soy sauce — a spicy, red-glazed pork dish distinguished from its beef counterpart (bulgogi) by its bolder, more assertive seasoning required to complement pork's stronger flavour. Gyeonggi-do's Suwon style is particularly celebrated: thick-cut pork ribs (수원 왕갈비) marinated overnight in a gochujang-heavy paste. The fat in pork belly or shoulder caramelises dramatically in gochujang's sugars during high-heat grilling, producing deeply charred, sweet-spicy edges against the tender interior.
‹Swipe for the next dish›
Three in town · one shipped · one elsewhere in British Columbia · one not yet within reach.
How the 6 are reached
- In town
- 3 · soy sauce, garlic, fresh ginger
- Shipped to you
- 1 · gochugaru
- Elsewhere in British Columbia
- 1 · gochujang
- Not yet within reach
- 1 · perilla leaves (깻잎)
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
800 g
pork shoulder (목살, moksal)
thinly sliced, approximately 5 mm; or thin-sliced pork belly
Your own market
For the marinade
60 g
1 tbsp
gochugaru
Origin · KoreaShipped to you · Wismettac →
3 tbsp
soy sauce
1 tbsp
sesame oil
Your own market
6 cloves
15 g
To serve
1 bunch
perilla leaves (깻잎)
whole, washed
Not yet within reach of Victoria · each reach is counted
4 portions
steamed short-grain rice
Your own market
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Victoria →Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Combine gochujang, gochugaru, soy sauce, sesame oil, grated garlic, and grated ginger in a bowl and mix until a uniform, deeply red paste forms. Grate the garlic and ginger rather than chopping them so their juices bleed directly into the paste and season the pork from within rather than sitting on top as solid fragments. The paste should be thick enough to coat a spoon without running — if it slides freely, the gochujang ratio is too low.
2
Add the sliced pork shoulder to the marinade and work the paste thoroughly into each slice, ensuring full coverage on both faces. Cover and refrigerate for a minimum of 4 hours; overnight is the standard, because the longer rest allows the salt and fermented depth of the gochujang to move into the centre of each slice rather than resting at the surface. The difference between 4 hours and overnight is the difference between surface seasoning and pork that tastes wholly of itself — this is where the dish lives or dies.
3
Bring the marinated pork to room temperature for 20 minutes before cooking, so the slices do not seize and tighten the moment they meet the heat, which would push out the juices before a crust can form. Heat a grill, grill pan, or cast-iron surface over the highest available heat. The surface is ready when a drop of water vaporises on contact immediately.
4
Lay the pork slices in a single layer, in small batches, keeping space between them so steam escapes freely and each slice chars rather than stews in its own moisture. Cook each batch without moving for 2 to 3 minutes. The smell shifts from raw chile paste to a roasted, slightly sweet char — that transition signals the moment to turn, and the edges of the pork should show deep red-brown char where the gochujang sugars have caramelised.
5
Turn each slice once and cook the second side for 1 to 2 minutes until the interior is cooked through and the glaze on both faces is deeply caramelised rather than sticky or pale. Rest briefly off the heat so the juices redistribute and do not run out the moment the meat is cut or torn. Serve immediately with perilla leaves for ssam and steamed rice.
III
Quality Hierarchy
01
Reserve — Heritage-breed pork shoulder (Berkshire or equivalent) with high intramuscular fat; hand-cut to 5 mm; artisan gochujang aged a minimum of one year in onggi earthenware; overnight marinade.
02
Estate — Well-sourced pork shoulder (moksal) from a butcher able to slice to thickness; quality gochujang from a reputable Korean producer; overnight marinade; grilled over charcoal.
03
Market — Supermarket pork shoulder, pre-sliced or butcher-sliced; commercial gochujang; minimum 4-hour marinade; cast-iron grill pan at maximum heat.
04
House — Thin-sliced pork belly substituted for shoulder; standard commercial gochujang; 4-hour marinade; non-stick pan at high heat. Fat from belly compensates for what the cut sacrifices in structure.
IV
Sensory Tests
◇Sight. The cooked surface shows deep red-brown caramelisation at the edges — not pale, not blackened, but a glossy, lacquered char where the gochujang sugars have set.
◇Smell. The raw chile-paste smell gives way to a roasted, faintly sweet char during cooking; this olfactory shift marks the moment the crust has formed and the slice is ready to turn.
◇Touch. The slice offers a slight resistance at the edges — the caramelised glaze has set to a crust — while the centre yields immediately to pressure, indicating the fat has rendered and the interior is tender.
◇Sound. A continuous, active sizzle throughout cooking; a drop in sizzle intensity signals the surface moisture has exhausted and browning is proceeding — silence signals the heat is too low and steaming has occurred.
◇Where it lives or dies. The marinade must penetrate the full thickness of the pork — under-marinated meat tastes of paste applied to the surface, not of seasoned meat throughout.
Pillar V
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The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Beer
From British Columbia
Beer lager
Without alcohol
Tea
Each tap is counted, so the stockist sees the demand Provenance sends them.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
The working kitchen
Sourced through Provenance