Dwaeji-Bulgogi — Spicy Pork with Gochujang (돼지불고기)

Pork grilling traditions are documented throughout Korean history; dwaeji-bulgogi's gochujang marinade developed after gochugaru's arrival in the 17th century; Suwon's galbi style is specifically documented from the Joseon period

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.

• Parallels Vietnamese thit nuong (grilled pork with chilli marinade), Sichuan hong shao rou (red-braised pork), and Filipino inihaw na baboy in the spiced-pork-grilling tradition

Dwaeji-bulgogi's bold, sweet-spicy, charred character makes it one of the most flavour-assertive Korean BBQ preparations — the gochujang marinade caramelisation produces a complexity that plain salted pork cannot achieve.