What Kind of Pork Belly Should I Use? I like to use 1/8" thin slices or 3mm - I buy them pre-sliced at my local Korean grocery (H Mart). You can use thicker slices if that is what you prefer; just note that the meat may need to be marinated for longer and will also take longer to cook. If you can't buy it pre-sliced and want to slice it at home, I recommend you freeze the pork belly for 10 minutes before slicing. It'll make the slicing a lot easier. If you can't find pork belly, you can also use pork shoulder/butt. How do I know the Spicy Pork Belly is Cooked Properly? Due to the color of the marinade, it can be difficult to gauge when the pork is properly cooked. If using 1/8" thin slices, it should cook in about 4-5 minutes. Over medium high heat, you should also see the sugar in the marinade start to caramelize (which will add to the delicious flavors) and the fat get rendered out, which will help the pork crisp up nicely. Protein Substitutions The star of this recipe is the spicy and savory marinade - therefore, if you can't eat pork, that is totally okay! I would substitute with thinly sliced boneless, skinless chicken thighs.

Storage and Reheating

Storing Cooked Spicy Pork Bulgogi

• Refrigerator: 2-3 days in an airtight container in the refrigerator

Storing Marinated Spicy Pork Bulgogi (not cooked)

• Refrigerator: 4-5 days in an air tight container in the refrigerator
• Freezer: 2-3 weeks in an air tight container or freezer safe bag in the freezer
  I recommend portioning out your meat BEFORE freezing it; otherwise you will need to defrost all of it at once.

Reheating

• I like to reheat my leftover Spicy Pork Bulgogi in a hot pan to warm everything quickly and also add a nice char to the meat. Because pork is a fattier meat, I think it holds up nicely to this method of reheating.
• You can also reheat this in the microwave.