There are two primary differences in bulgogi and dwaejibulgogi – the latter uses pork for its meat, and it’s spicy. Here again, the emphasis is the Korean spiciness. Bulgogi is meat marinated in soy sauce, but dwaejibulgogi is marinated in gochujang sauce, and then cooked via grilling, pan-frying or over charcoals.
There isn’t much difference with how it is prepared from bulgogi but one of the best things about this dwaejibulgogi is wrapping it in a lettuce leaf, putting in grilled garlic and ssamjang, and voila, a good, tasty crunch in your mouth that explodes in a rich, spicy flavor.
*photo source: https://blog.naver.com/bluehw88/220535087484
