Chef Joo Won shares one of his recipes to cook at home: A Korean inspired recipe of marinated pork belly Bulgogi. This Korean Pork Belly Bulgogi is one of Korea’s most beloved meat dishes – and it’s soon to be yours too! Bulgogi, literally means “fire meat”. It is a “gui” (meaning grilled dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top. Commonly, the main ingredient is meat: beef, pork, or chicken.
Serves 4 as a main
1 kg pork belly (skin removed)
5 Tbsp soy sauce
4 Tbsp water
2½ Tbsp sugar
1½ Tbsp honey
1 Tbsp sesame oil
3 garlic cloves
½ cm thick slice of fresh ginger
¼ pear, roughly chopped
¼ apple, roughly chopped
¼ medium sized onion, roughly chopped
10 twists of pepper mill
Sweet Soy Sauce:
5 Tbsp soy sauce
3½ Tbsp sugar
1 Tbsp water
1½ Tbsp rice wine (sake)
¼ apple, chopped
¼ lemon, sliced
French Dressing (optional, as can use shop bought):
10 Tbsp rapeseed oil or vegetable oil
1 Tbsp shallots, finely chopped
3 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 tsp salt
A few twists of pepper mill
Red Onion Salad:
2 medium sized red onions, sliced thinly
15 Perilla leaves (Kkaennip), chopped (or alternatively substitute with 1
bunch fresh coriander)
1 Tbsp toasted sesame seeds
2 red chillies, sliced thinly
- To make the bulgogi marinade, put all the ingredients into a blender and blend together. Set to one side.
- Make the sweet soy sauce by putting the soy sauce, sugar, water and rice wine into a pan and bring to a boil. Add the apple and lemon.
- Turn off the heat then leave to cool at room temperature. Keep it in the fridge overnight, strain, keep the liquid and get rid of the rest.
- If making your own French dressing, mix together the French dressing ingredients in a small bowl. Alternatively, use a store-bought French dressing and skip this step.
- Make the soy vinaigrette by mixing together equal amounts of the sweet soy sauce with French dressing, stirring well (you can adjust to your own preference).
- Slice the pork belly thinly (it is easier to do this when the meat is semi frozen - or simply ask your butcher to slice the pork belly for you).
- Put the pork belly into the bulgogi marinade at least an hour before cooking. You can keep the meat in the marinade until the next day. Add oil to a frying pan and wait until it gets hot, near smoking. Add the meat and sauté. Keep the frying pan on a high heat to ensure the sauce caramelises and creates a good savoury flavour.
- Put the meat onto a plate, spread the slices of red onion and chopped perilla over the top. Stir the soy vinaigrette and drizzle over salad.. Garnish with the sesame seeds and chili. Enjoy!
Recipe source: Chef Joo Won
Chef Joo Won is originally from Busan, Korea. He studied Le Cordon Bleu Grand Diploma cuisine & pastry in London. He was a part of the opening team of Galvin at Windows as chef de partie and he became Head Chef in 2013. Joo developed dishes showing gentle Korean touches in a very smart way, not over taking traditions or deviating from classic French style but instead harmonising it by giving a depth and interests to the flavours. In Aug 2020, after 15 years of service, Joo left Galvin at Windows and is looking forward to establishing his own ventures.
Illustration source: @thibaudherem