Korean Gochujang Pork Belly

Korean Gochujang Pork Belly, with Korean Red Pepper Flakes, Onions and Garlic

Next to steak, pork belly found its way to the #2 spot on the list of my family’s favorite meat. Alfred and I have been obsessed with hot pot and gorge on thin slices of pork belly cooked in spicy mala broth. We don’t love Korean BBQ, we looooove Korean BBQ. My boys choose pork belly over kalbi and bulgogi. There is something so satisfying about pork belly that I can’t even explain. There is a pork belly kimchi dish that is so good, we get it every time at Anytime Kitchen in Fort Lee, NJ. When I’m pressed for time, and I need to get dinner on the table in 20 minutes, I’ll cook rice in the quick setting in my rice cooker and take out thinly sliced pork belly from my freezer and fry it, straight from frozen. It’s so flavorful on its own that all I do is add a pinch of salt.

Bold & Spicy

This Korean Gochujang Pork Belly uses a thicker sliced pork belly, which I cut into cubes. Gochujang is a spicy red pepper paste that is great for marinades, soups and stews. It adds a savory, spicy layer to an already flavorful cut of meat. I sauté in a pan and let that simmer and braise in the marinade, uncovered for about 25 minutes. You can serve over rice, or add some rice cakes to the simmering broth a few minutes before serving. It is such a rich and satisfying meal.

What’s in this recipe

• pork belly
• gochujang
• Korean red pepper flakes
• onions
• scallions
• sesame oil
• mirin
• soy sauce
• honey
• garlic
• ginger

Gochujang Korean Pork Belly

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Bring the vibrant flavors of Korean food into your kitchen with this Gochujang Pork Belly recipe. This dish features succulent, thick sliced pork belly tossed in a savory, spicy, and slightly sweet glaze. It is the ultimate meal that delivers high-impact flavor with minimal prep time, making it a perfect addition to your weeknight rotation or your next dinner party.

The star of this dish is Gochujang (Korean fermented chili paste), which provides a complex depth of flavor that isn’t just hot, but deeply umami. Combined with Gochugaru (Korean red pepper flakes) for a gentle smoky heat, and a generous amount of fresh garlic scallions and onions, the pork belly becomes so incredibly tender and flavorful.

• Author: Ellen

Ingredients

Units USM Scale 1/2x1x2x3x

• 2 1/2 pounds of thick sliced pork belly, cut into bite sized cubes
• 3 tablespoons gochujang
• 3 tablespoons Korean red pepper flakes
• 1/3 cup (5 tablespoons) low-sodium soy sauce
• 2 tablespoon mirin
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 4 cloves garlic, through garlic press or minced fine
• 20 grams fresh ginger, through microplane zester or smashed and minced fine
• 1 teaspoon salt
• 2 onions, sliced
• 5 stalks of scallions, 4 stalks cut into 2 inch pieces and 1 stalk sliced for garnish
• 2 teaspoons toasted sesame seeds for garnish

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Instructions

1. In a small mixing bowl, combine gochujang, red pepper flakes, soy sauce, mirin, sesame oil, honey, garlic, ginger and salt. Mix until well combined.
2. In a large mixing bowl, combine pork belly, onions and scallions.
3. Pour the gochujang mixture over the pork belly mixture and toss everything together well. Make sure all the pork belly, onions and scallions are well coated. Refrigerate for at least 30 minutes and up to 8 hours.
4. In a large skillet or wok, heat oil on medium heat. Once hot, add the pork belly mixture and sauté for 20 to 25 minutes, stirring occasionally. Any liquid that released from the pork and onions should evaporate as it cooks. Pork should be tender and sauce will be thick. Serve over rice.