Daegi bulgogi

Daegi bulgogi

Spicy korean pork

Ben's BBQ Bible
Billy Law

This popular Korean dish is eaten in the same fashion as the barbecued Bulgogi, with lettuce wraps, herbs, kimchi and spicy ssamjang sauce. The pork is marinated in a red pepper sauce called kochujang, as well as ginger, soy, sesame oil, garlic and sugar. Daegi is Korean for pork and bulgogi means ‘fire meat’, so this dish is known as ‘pork fire meat’.

I just love this style of grazing. Pork is just about the best meat to barbecue in the world, and the Koreans have nailed it with this number!


Quantity Ingredient
500g pork fillet, cut into thin strips
60ml soy sauce
5 garlic cloves, crushed
1cm piece fresh ginger, finely chopped
2 tablespoons palm sugar or light brown sugar
2 tablespoons kochujang
1 teaspoon chilli flakes
2 tablespoons rice wine
2 tablespoons sesame oil
sunflower oil
1 onion, finely sliced
1/2 iceberg lettuce
1 butterleaf or lollo rosso lettuce
60ml Ssamjang
200g Kimchi
1 cup mint


  1. To make the bulgogi, combine the pork, soy sauce, garlic, ginger, sugar, kochujang, chilli flakes, rice wine and sesame oil. Leave to marinate in the refrigerator for at least 30 minutes, but no longer than 1 hour.
  2. Remove the pork from the refrigerator and allow it to come to room temperature.
  3. Heat your barbecue hotplate to medium–hot. Add a little sunflower oil to the hotplate and start to quickly fry the marinated meat. Add the onion and use a spatula to turn the meat. I like to cook the pork to medium, but most people prefer their pork well done.
  4. Transfer the pork to a serving platter, along with the lettuce, ssamjang and kimchi.
  5. To eat, take a lettuce leaf and add a little ssamjang, kimchi and pork, top with mint and roll up to make a wrap.
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