This is my spicy interpretation of the Korean classic, gochujang pork belly. My version is streamlined, making it easy to reproduce for a Korean barbecue night at home. You get great heat and flavor with a minimal number of ingredients and a marinating time of just 30 minutes.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup gochujang (Korean red chile paste)
- 3 tablespoons sesame oil
- 2 tablespoons finely ground gochugaru (Korean red chile flakes)
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 3 cloves garlic, grated
- 2 pounds pork belly, cut into 1/4-inch-thick slices
- Rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds, for serving
Instructions
- Combine the gochujang, sesame oil, gochugaru, mirin, soy sauce, sugar and garlic in a large bowl. Mix in the pork belly until coated on all sides. Let sit at room temperature for 30 minutes.
- Heat a large non-stick skillet over medium-high heat.
- Drain the excess marinade from the pork. Cook the pork in batches, making sure not to overcrowd the pan, flipping once, until cooked through and nicely charred, 5 to 6 minutes. Discard excess oil and wipe the skillet dry to cook next batch.
- Serve the pork with rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 887 |
| Total Fat | 88 g |
| Saturated Fat | 30 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 109 mg |
| Sodium | 623 mg |
Reviews
I have just 1 word: Stellar!
Note: I couldn’t find the perilla leaves, so I substituted Thai basil and mint. STELLAR! ❤️❤️❤️