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More cooking with Kiejo – and her Belly Pork Bulgogi recipe

Kiejo Sarsfield is running another of her cookery classes this month. 11am – 2pm on 23 January, up in the Chalfonts. Recipes this time are Bindaetteok, Japche, and Kimchi Jjigae. Cost is, I think, £30, which is great value. Contact kiejosarsfield [at] hotmail [dot] co [dot] uk to reserve your place. In the meanwhile, here’s her recipe for Belly Pork Bulgogi which she cooked at one of the classes I went to.



  1. Belly pork – 500g
  2. Korean soya paste – 1 tbs
  3. Dark soy sauce – 2½ tbs
  4. Korean chilli paste (gochujang) – 1 tbs
  5. Chopped spring onion
  6. Crushed garlic – 1 tsp
  7. Ground black pepper
  8. Sesame oil – 2tbs
  9. Ginger (chopped) – ½ tbs
  10. Sugar
  11. Dry sherry or rice wine – 2tbs


  1. Rinse the pork under running water and pat dry with kitchen paper.
  2. Cut belly pork as thin as possible.
  3. Mix all of the spices and seasoning well in a big bowl (ingredients 2~11).
  4. Add the belly pork into the mixed sauce.
  5. Pre-heat the oven to 180°C and spread the marinated pork into a roasting tin.
  6. Bake until the meat is cooked and has started to brown (25-30 minutes)
  7. Take out the meat from the oven and place under the grill (in a clean pan or roasting tin) or in a hot griddle pan for 3 to 5 minutes before serving.

Tips for serving:

You can serve with Korean orjem lettuce and shiso leaves. Accompany the meat with sliced garlic and/or sliced red chilli.

Belly pork is tender and has a special flavour. I prefer this dish with belly pork rather than filet of pork, and the choice of the cheaper cut makes it a highly economical dish.

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