Spicy Dwaeji Bulgogi

Use time, temperature, and sensory cues together

Instructions

1. Prepare safely

   Trim and portion the boneless pork shoulder on a dedicated raw-meat board, then wash hands.

   Time: 8 minutesTemperature: Refrigerated until needed

   Look and feel: Pieces are even in thickness.

   Safety: Keep raw pork and its juices away from ready-to-eat foods.

2. Mix the seasoning

   Whisk gochujang, gochugaru, soy sauce, rice syrup, onion, garlic, ginger, and sesame oil.

   Time: 4 minutes

   Look and feel: The seasoning is homogeneous.

   Safety: Reserve any table sauce before raw-pork contact.

3. Marinate under refrigeration

   Coat the pork evenly, cover, and marinate for 1 hour in the refrigerator.

   Time: 60 minutesTemperature: At or below 40°F / 4°C

   Look and feel: The thin slices are evenly coated and remain cold.

   Safety: Never marinate pork at room temperature.

4. Preheat the grill

   Preheat a clean outdoor grill or manufacturer-approved indoor electric grill and lightly oil the grate.

   Time: 10 minutesTemperature: Medium-high heat

   Look and feel: The grate is hot and clean.

   Safety: Do not use a fuel-burning grill indoors; follow the appliance manufacturer’s ventilation instructions.

5. Grill and verify

   Grill in small batches so the slices sear rather than steam, turning often, until lightly charred and representative thick pieces reach at least 145°F / 63°C.

   Time: 8 to 12 minutesTemperature: Medium-high heat

   Look and feel: The thickest pieces reach at least 145°F / 63°C on a calibrated thermometer.

   Safety: Use clean tongs after the final turn and never place cooked pork on the raw-meat platter.

6. Rest and serve

   Transfer to a clean platter and rest 3 minutes before slicing or serving.

   Time: 3 minutesTemperature: Off heat

   Look and feel: Juices settle during the full 3-minute rest.

   Safety: Whole cuts of pork require 145°F / 63°C followed by a 3-minute rest.