Korean BBQ Pork Belly
Gochujang-Glazed Pork Belly with Sesame
Rich, fatty pork belly gets a sweet-spicy makeover with gochujang's complex heat and a hint of honey. Twenty minutes of marinating builds serious flavor, then a quick sear creates crispy edges while keeping the interior melt-tender.
Pork belly and gochujang were meant for each other. The Korean chili paste brings layers of fermented funk, gentle heat, and subtle sweetness that play perfectly against the rich, fatty meat. Where other preparations might mask pork belly's natural richness, gochujang enhances it — the umami depth amplifies the pork's savory notes while the touch of honey in the marinade helps create those burnished edges we're all chasing.
This isn't the hours-long braise you might expect from pork belly. Instead, we're working with thin slices that marinate quickly and cook fast, transforming into something that's crispy on the outside but still yields to your fork. The sesame oil and toasted seeds add a nutty finish that rounds out the sweet-spicy glaze, while the brief marinating time means you can have this on the table in under an hour.
The key is managing the heat carefully — too high and the honey burns before the fat renders, too low and you miss out on that caramelized crust. Medium-low gives you the control to build flavor gradually, letting the marinade concentrate and glaze while the pork belly reaches that perfect balance of textures.
Ingredients
- ½ lbpork belly, sliced about 1/4-inch thick
- fresh cilantro leaves(optional)
For marinating
- ½ tspgarlic, minced fine
- ½ tspfresh ginger, minced fine
- 1 tbspKorean hot pepper paste (gochujang)
- 1 tbsphoney
- 1 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 1 tbspwhite sesame seeds, toasted
Instructions
- Mix the garlic, ginger, gochujang, honey, soy sauce, sesame oil, and sesame seeds in a bowl until well combined. Add the pork belly slices and turn to coat thoroughly — every piece should have that glossy red coating. Let this sit for 20 minutes while the flavors penetrate the meat.⏱ 20 min
- Warm a non-stick pan over medium-low heat — this lower temperature prevents the honey in the marinade from burning while the fat renders properly. Arrange the marinated pork belly slices in a single layer, leaving space between each piece.
- Cook undisturbed for 4-5 minutes until the bottom develops a caramelized crust, then flip and cook another 4-5 minutes. The pork should feel firm but still have some give when pressed — that's your sweet spot between crispy and tender.⏱ 5 min
- Transfer to serving plates and scatter cilantro leaves over the top if using. The fresh herbs cut through the richness and add a bright pop of color against the glossy, mahogany-colored pork.
Tips & Tricks
- Look for pork belly slices about ½-inch thick — thinner pieces cook too quickly and can dry out, while thicker ones won't develop the right crust-to-tender ratio.
- Toast your sesame seeds in a dry pan for 2-3 minutes until fragrant and golden; the difference between raw and toasted seeds is night and day in this dish.
- If your marinade starts to burn during cooking, lower the heat and add a splash of water to the pan to help it redistribute and glaze properly.
- Save any leftover marinade in the bowl — it makes an excellent drizzle over steamed rice or roasted vegetables.
- The pork will continue cooking slightly after you remove it from heat, so err on the side of underdone rather than overcooked.
Frequently Asked Questions
Can I use pork shoulder or another cut instead of pork belly?
Pork shoulder will work, but slice it thin against the grain and expect a different texture — leaner and chewier rather than rich and tender. The cooking time stays the same, but you'll lose some of that luxurious fattiness that makes pork belly special.
How spicy is this dish with the gochujang?
Gochujang brings mild to moderate heat — less fiery than sriracha, more complex than ketchup. The honey and sesame oil mellow it further, so most people find it pleasantly warming rather than mouth-burning.
Can I marinate this longer than 20 minutes?
Absolutely — up to 4 hours in the fridge will deepen the flavors even more. Beyond that, the soy sauce and honey can start to cure the meat, changing the texture in ways you might not want.
What should I serve this with?
Steamed rice is classic and soaks up any extra glaze beautifully. Pickled vegetables or a simple cucumber salad help cut through the richness, and steamed bok choy or broccoli rounds out the meal.