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.
KoreanAsianLunchDinnerGluten FreeQuick MealsPork
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.