Stir Fry
Spicy Korean Pork Belly
What does it taste like?
A fiery and savory dish with tender pork belly, marinated in a spicy-sweet sauce, perfect for a bold flavor experience!
Recipe Notes
Using pear in the marinade helps to tenderize the pork; You can skip or use a small amount of pineapple juice instead.
Adjust the Gochugaru pepper flakes to control the spice level according to taste.
Cooking Method
Stir-Frying
Pan-Frying
Roasting
Sautéing
Grilling
Air Frying
Ingredients
Serving Size: 4
Pork belly (500g)
Gochujang (Korean chili paste) (3 tablespoons)
Gochugaru (Korean chili flakes) (2 tablespoons)
Soy sauce (2 tablespoons)
Sugar (1 tablespoon)
Sesame oil (1 tablespoon)
Garlic (4 cloves)
Ginger (1 teaspoon)
Onion (1 large)
Green onions (4)
Asian pear (1)
Rice wine or mirin (2 tablespoons)
Sesame seeds (for garnish)
Instructions
- In a large bowl, mix together soy sauce, gochujang, gochugaru, sugar, sesame oil, minced garlic, grated ginger, and grated pear (if using) to create the marinade.
- Add the pork belly slices to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
- Heat a skillet or grill pan over medium-high heat. Add the pork belly along with the marinade, cooking until the meat starts to brown and the sauce thickens.
- Add the sliced onion and green onions to the pan, sautéing until the onions are soft and the pork is fully cooked.
- Garnish with sesame seeds. Serve hot, ideally with steamed rice, or wrap in lettuce leaves for ssam.
Recommended Equipment
- Any pan that can give a good sear, like a cast iron skillet, a shallow wok, or a frying pan
You Might Also Like
Cooking Hacks
Make Cheap Roasts Moist & Tender Every Time
Learn a dead simple way to make cheap roasts come out moist and tender
4 min read
Tommy Leung
Guides
Cooking Steak For Beginners
There's people who cook steak and then there's people who actually cook steak. Don't be the first type of person. Learn to sear a steak the right way and impress your guests.
15 min read
Joe Leung
