Description
A flavorful Korean Pork Belly recipe featuring a spicy, savory marinade made with gochujang, gochugaru, and sesame oil. The pork belly is thinly sliced and pan-cooked until crispy at the edges, delivering a delicious balance of heat, sweetness, and umami with a tender texture.
Ingredients
Scale
Marinade & Pork
- 1 teaspoon minced fresh ginger
- 3 tablespoons Korean hot pepper paste (gochujang)
- 1 tablespoon Korean hot pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- 1 pound pork belly, skinless, cut into 2 to 3-inch slices that are 1/8-inch thick
Vegetables & Garnishes
- 1 small onion, halved and thinly sliced
- 4 green onions, cut into 2-inch pieces, plus more for garnish
- Toasted sesame seeds for garnish
Instructions
- Prepare the marinade and coat pork: In a medium bowl, combine minced ginger, Korean hot pepper paste, Korean hot pepper flakes, soy sauce, toasted sesame oil, honey, and freshly ground black pepper. Stir thoroughly to blend the marinade. Add the thinly sliced pork belly, sliced onion, and green onions. Mix well to coat all ingredients evenly. Let the mixture stand and marinate for 10 minutes to absorb flavors.
- Cook the pork belly: Heat a large, heavy skillet over medium-high heat. Add the marinated pork belly mixture to the skillet. Cook, stirring occasionally, allowing the pork to brown and become crispy at the edges. For the crispiest texture, let the pork cook undisturbed for a few minutes at a time before stirring again. Continue cooking for 12 to 15 minutes until pork is fully cooked through and crispy on the edges.
- Serve and garnish: Transfer the cooked pork belly to a serving platter. Garnish generously with toasted sesame seeds and additional chopped green onions if desired. Serve hot to enjoy the full flavors and texture.
Notes
- This recipe is a milder adaptation from Maangchi’s Big Book of Korean Cooking. To make it spicier, increase the Korean hot pepper paste by another tablespoon and double or more the Korean hot pepper flakes.
- For easier slicing of the pork belly, place it in the freezer for 15 to 30 minutes before cutting.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces pork with marinade and vegetables)
- Calories: 380
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
