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Flavorful Korean Gochujang Grilled Pork Belly Recipe

Korean Gochujang Grilled Pork Belly - featured image
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A spicy, smoky Korean BBQ pork belly recipe featuring a balanced gochujang marinade that is quick and easy to prepare, perfect for indoor grilling or BBQ nights.

Ingredients

Scale
  • Pork belly, sliced about 1/4 inch thick
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Green onions, thinly sliced for garnish (optional)
  • Toasted sesame seeds for garnish (optional)
  • Optional: splash of mirin or sake

Instructions

  1. Slice the pork belly into roughly 1/4-inch (about 6 mm) thick pieces.
  2. In a mixing bowl, combine 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 2 cloves minced garlic, 1 teaspoon grated ginger, 1 teaspoon rice vinegar, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and well blended.
  3. Add the sliced pork belly to the marinade, tossing gently to coat every piece. Cover and refrigerate for 15 to 30 minutes. Avoid marinating longer than 1 hour.
  4. Preheat your grill pan or skillet over medium-high heat until very hot but not smoking (about 5 minutes).
  5. Arrange the marinated pork slices in a single layer without overcrowding. Cook for 2–3 minutes per side, flipping once, until nicely charred and caramelized (about 6 minutes total).
  6. Remove the pork belly from the pan and let it rest for a couple of minutes.
  7. Sprinkle with sliced green onions and toasted sesame seeds for garnish.
  8. Serve warm with steamed rice or lettuce leaves for wrapping, and a side of kimchi or pickled vegetables.

Notes

Do not marinate pork belly longer than 1 hour to avoid mushy texture. Use medium-high heat to get a good char without burning the marinade. Flip pork belly only once or twice to keep glaze intact. Cook in batches if needed to avoid overcrowding the pan. Rest meat briefly before serving to redistribute juices. For gluten-free, substitute soy sauce with tamari. For vegan version, substitute pork belly with thick slices of king oyster mushrooms or firm tofu.

Nutrition

Keywords: Korean BBQ, gochujang, grilled pork belly, spicy BBQ, Korean recipe, easy dinner, indoor grilling

Find it online: https://perkypan.com/flavorful-korean-gochujang-grilled-pork-belly-recipe-easy-perfect-spicy-bbq-at-home/